Boneless Chicken Wings are the ultimate crowd-pleaser, whether you’re planning a laid-back family dinner, a festive game day feast, or just craving that classic restaurant-style flavor at home. These morsels are juicy on the inside, crispy on the outside, and tossed in a tangy, buttery hot sauce that clings to every bite. Not only are they absolutely irresistible, but they’re also super simple to whip up—no bones, no fuss, just pure, saucy deliciousness. Get ready to fall in love with your new favorite homemade treat!
Ingredients You’ll Need
The secret to fantastic Boneless Chicken Wings lies in picking fresh, quality ingredients and seasoning each component just right. Each item here plays its own special role—building crave-worthy flavor, golden crunch, and that must-have saucy finish.
- Boneless, skinless chicken breasts (1 ½ pounds): These cut easily into bite-sized pieces and stay tender and juicy when fried.
- Buttermilk (1 cup): A soak in tangy buttermilk guarantees moist chicken and helps the coating stick beautifully.
- Salt (1 teaspoon): Essential for seasoning both the chicken and the marinade, so every bite pops.
- Black pepper (1 teaspoon): Adds a subtle bite and balances the other spices.
- All-purpose flour (1 ½ cups): This creates the light, crisp crust everyone loves.
- Garlic powder (1 teaspoon): Builds savory depth in the coating for extra flavor.
- Paprika (1 teaspoon): Gives the crust a gentle smokiness and beautiful color.
- Cayenne pepper (½ teaspoon): For just the right hint of heat—add more for extra fire!
- Vegetable oil (for frying): Choose a neutral oil with a high smoke point to get those wings perfectly crisp.
- Hot sauce (½ cup): Frank’s RedHot is a classic, but feel free to pick your favorite for that signature spicy kick.
- Unsalted butter (3 tablespoons): Melts into the hot sauce, taming its heat and adding luscious richness.
- Honey (1 tablespoon, optional): Just a drizzle balances the spicy sauce with irresistible sweetness.
How to Make Boneless Chicken Wings
Step 1: Marinate the Chicken
Start by placing your chicken bites into a large bowl with the buttermilk, salt, and pepper. Give everything a good toss so the pieces are completely coated. This step is where the magic begins—the buttermilk tenderizes the chicken, infusing each piece with flavor and ensuring it stays juicy as it fries. For best results, cover and refrigerate for at least 30 minutes. If you have extra time, letting it marinate for an hour makes them even better!
Step 2: Prepare the Flour Coating
In a separate bowl, whisk together the flour, garlic powder, paprika, and cayenne pepper. This seasoned flour mixture delivers a big punch of flavor and that irresistible crunchy crust that makes Boneless Chicken Wings so addictive. Don’t be shy—really mix the spices in well so every bite is seasoned to perfection.
Step 3: Coat the Chicken
Take the chicken out of the buttermilk mixture, letting any excess drip away. Drop each piece into the seasoned flour and roll it around until fully coated on all sides. This part is hands-on and a little messy, but it’s where you build that signature crunch. Try coating a few pieces at a time for even coverage and set them aside on a plate, ready for frying.
Step 4: Fry the Chicken
Heat about two inches of vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat. When the oil reaches 350°F (175°C), carefully add the coated chicken pieces in batches—don’t crowd the pan. Fry for 4 to 6 minutes, turning occasionally, until golden brown and fully cooked. Transfer the cooked wings to a paper towel-lined plate to drain, and repeat with the remaining chicken. The tempting aroma will let you know you’re on the right track!
Step 5: Make the Signature Sauce
While your chicken fries, melt the butter in a small saucepan over low heat. Stir in the hot sauce and honey (if using) until you have a glossy, fragrant sauce. The butter smooths out the heat, the honey adds a sweet note, and the resulting mixture is positively mouthwatering—a true signature for any plate of Boneless Chicken Wings.
Step 6: Toss and Serve
Finally, toss the hot, crispy chicken pieces in your warm sauce until every inch is covered and glistening. Serve straight away while they’re still sizzling and that sauce is at its sticky, spicy best. There you have it—Boneless Chicken Wings that are every bit as tempting as your favorite takeout.
How to Serve Boneless Chicken Wings
Garnishes
A sprinkling of freshly chopped parsley or green onions brings a pop of color and a burst of freshness. For a restaurant-style touch, offer a side of blue cheese or ranch dressing for dipping, and don’t forget crisp celery sticks to cool things down between bites.
Side Dishes
Boneless Chicken Wings shine alongside classic sides like French fries, sweet potato wedges, or a heap of tangy coleslaw. For a lighter option, serve with a vibrant salad loaded with crunchy veggies—it’s the perfect companion to balance the heat and richness of the wings.
Creative Ways to Present
Pile your Boneless Chicken Wings high on a rustic wooden board for a casual party spread, or thread them onto skewers for a fun twist at BBQs and picnics. For sliders, tuck them into soft mini buns with a spoonful of extra sauce and a slice of crunchy pickle. However you serve them, they’re guaranteed to steal the show!
Make Ahead and Storage
Storing Leftovers
Leftover Boneless Chicken Wings keep surprisingly well! Let them cool completely, then transfer to an airtight container and refrigerate. They’ll stay delicious for up to 3 days—perfect for late-night snacks or lunchbox surprises.
Freezing
If you want to make a big batch ahead, you can freeze the fried but unsauced chicken pieces on a baking sheet until solid, then store in a freezer-safe bag for up to 2 months. When ready to enjoy, bake straight from frozen until hot and crispy, then toss in fresh sauce.
Reheating
To recapture that just-fried crunch, reheat Boneless Chicken Wings in a 400°F (200°C) oven for about 10 minutes, or use an air fryer for extra crispiness. Microwave reheating is quick but may soften the crust, so it’s best reserved for when you’re really in a hurry.
FAQs
What’s the difference between Boneless Chicken Wings and regular wings?
Unlike traditional wings with bones, Boneless Chicken Wings are made from pieces of chicken breast that are breaded, fried, and tossed in sauce, making them easier (and a little less messy) to eat—no napkin gymnastics required.
Can I bake these instead of frying?
Absolutely! If you’d rather skip the frying, arrange your coated chicken pieces on a wire rack set over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for about 18 to 22 minutes until golden and cooked through.
How do I make Boneless Chicken Wings extra spicy?
For more flame, simply add extra cayenne to the flour mixture or stir a little more hot sauce directly into the butter mixture. You can also serve them with extra hot sauce on the side for heat seekers.
Can I use chicken thighs instead of breasts?
Definitely! Boneless skinless thighs will make your Boneless Chicken Wings even juicier and richer in flavor. Just trim any excess fat before cutting into bite-sized pieces.
What’s the best way to keep them crispy at a party?
To keep them crisp, place fried (unsauced) chicken on a baking rack in a low oven (about 200°F or 95°C) until you’re ready to serve. Toss in the sauce at the last minute for the best texture and taste.
Final Thoughts
If you’ve never tried making Boneless Chicken Wings at home, this recipe is your ticket to mouthwatering success. They’re fun, flavorful, and destined to be the star of your next get-together. Give them a try—you’ll be hooked from the very first bite!
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Boneless Chicken Wings Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
These crispy boneless chicken wings are a game day favorite, perfect for snacking or as an appetizer. Coated in a flavorful seasoned flour and fried to golden perfection, they are then tossed in a tangy buffalo sauce for that classic hot wing flavor. Serve these up and watch them disappear!
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Coating:
- 1 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
For Frying and Sauce:
- Vegetable oil for frying
- ½ cup hot sauce (such as Frank’s RedHot)
- 3 tablespoons unsalted butter
- 1 tablespoon honey (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces, buttermilk, salt, and pepper. Refrigerate for at least 30 minutes.
- Prepare the Coating: In a separate bowl, mix the flour, garlic powder, paprika, and cayenne pepper.
- Dredge and Fry: Dredge marinated chicken in seasoned flour and fry in hot oil until golden brown and cooked through.
- Make the Sauce: Melt butter, stir in hot sauce and honey.
- Toss and Serve: Toss fried chicken in sauce until coated. Serve hot.
Notes
- You can skip the sauce and serve with a dipping sauce.
- For extra heat, increase cayenne or add more hot sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 485
- Sugar: 2g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 95mg
