There is something utterly irresistible about a plate of crispy, saucy chicken bites that hit every craving spot just right, and that is exactly what this Boneless Chicken Wings Recipe delivers. Whether you’re firing up the game day snacks or just want a quick weeknight crowd-pleaser, these boneless wings offer all the juicy, spicy, and buttery goodness of traditional wings without the fuss of bones. Marinated in tangy buttermilk, perfectly seasoned, fried to golden perfection, and tossed in a luscious wing sauce, this recipe is a hands-down winner for anyone who loves bold flavor with a crispy crunch.
Ingredients You’ll Need
The beauty of this Boneless Chicken Wings Recipe lies in its straightforward ingredients, each chosen to build layers of flavor, texture, and that signature golden color. These essentials keep the recipe simple yet incredibly satisfying every single time.
- Boneless, skinless chicken breasts: Cut into 1.5-inch pieces for perfect bite-sized wings that cook evenly.
- Buttermilk: The secret to tender, juicy chicken with a slight tang to balance the spices.
- All-purpose flour: Creates a crispy coating that locks in moisture.
- Cornstarch: Works with flour to give an extra crunch and light texture.
- Garlic powder & onion powder: Build savory depth with classic, aromatic flavors.
- Smoked paprika: Adds a subtle smoky warmth and vibrant color.
- Salt and black pepper: Essential seasonings that highlight all the other flavors.
- Vegetable oil: For frying to golden, crispy perfection without overpowering the chicken.
- Hot sauce (like Frank’s RedHot): Brings bold heat and tang to the wing sauce.
- Unsalted butter: Adds richness and smoothness to the sauce.
- Honey (optional): Balances heat and adds a touch of sticky sweetness to the sauce.
How to Make Boneless Chicken Wings Recipe
Step 1: Marinate the Chicken
Start by submerging your chicken pieces in buttermilk, which tenderizes and flavors the meat beautifully. Allow these morsels to soak at least 30 minutes in the fridge so they can absorb all that delicious tang and stay juicy after cooking.
Step 2: Prepare the Coating Mix
While your chicken marinates, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper in a shallow dish. This seasoned coating is the main reason your chicken turns out crisp with layers of savory goodness that will make your taste buds sing.
Step 3: Heat the Oil
Pour vegetable oil into a deep skillet or heavy pot until it’s about 2 inches deep. Heat it carefully to 350°F (175°C). This temperature ensures a crispy exterior without absorbing excess oil, creating wings that are golden and not greasy.
Step 4: Coat and Fry the Chicken
Remove each chicken piece from the buttermilk and generously dredge it in the flour mixture, pressing so the coating sticks well. Fry the chicken in batches to avoid overcrowding—this keeps the oil temperature steady and crispness consistent. Cook each batch for about 4 to 5 minutes until all pieces are golden brown and perfectly cooked through. Drain on paper towels to soak up any excess oil.
Step 5: Make the Wing Sauce
In a small saucepan over medium heat, melt unsalted butter and mix in hot sauce and honey. Let it simmer gently for two minutes so the flavors meld into a rich, tangy, slightly sweet sauce that brings all the crispy chicken pieces to life.
Step 6: Toss the Wings
Finally, toss the fried chicken pieces in the warm sauce until they’re fully coated with that irresistible spicy glaze. Serve immediately for the best crunch and flavor!
How to Serve Boneless Chicken Wings Recipe
Garnishes
Sprinkle freshly chopped parsley or green onions over your wings to add a pop of color, fresh brightness, and a bit of texture. A few celery sticks on the side can bring that classic winghouse vibe and balance the heat perfectly.
Side Dishes
Crisp carrot sticks, creamy ranch or blue cheese dressing, and crunchy coleslaw create the ideal accompaniments to your boneless wings. For heartier meals, consider pairing with seasoned fries or a fresh garden salad.
Creative Ways to Present
Elevate your serving game by arranging these wings on a rustic wooden board lined with parchment paper, or serve them in mini baskets for a fun party presentation. Offering multiple sauce options like BBQ, honey mustard, or garlic parmesan lets guests customize their experience and keeps things exciting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (unlikely, but possible!), store them in an airtight container in the refrigerator. They’ll stay good for up to 3 days, and it’s best to keep them separate from the sauce if you prefer to reheat them crispy.
Freezing
To freeze, place the cooked and cooled chicken wings on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. Frozen chicken wings should be used within 1 month for best quality and taste.
Reheating
Reheat in an oven at 375°F (190°C) for about 10 minutes or until warmed through to restore crispiness. Avoid microwaving if you want to keep the crust crunchy because microwaves can make it soggy.
FAQs
Can I use chicken thighs instead of breasts for the Boneless Chicken Wings Recipe?
Absolutely! Chicken thighs offer more richness and stay juicy thanks to their higher fat content. Just cut them into similar-sized pieces and follow the same method.
Is it possible to bake instead of fry the boneless wings?
Yes! For a healthier twist, bake them at 425°F for 20 to 25 minutes on a greased sheet, flipping halfway through. You can also air fry at 400°F for 10 to 12 minutes to get crispy results without deep frying.
How spicy is the wing sauce, and can I adjust it?
The sauce has a medium level of spice thanks to the hot sauce, but you can easily add more honey to tame the heat for a milder profile or add cayenne if you want it spicy-hot.
What’s the best way to make the coating extra crispy?
Using a combination of flour and cornstarch is key for that crunch. Also, making sure the oil is at the right temperature before frying keeps the coating from absorbing too much oil and becoming soggy.
Can I make the sauce ahead of time?
Definitely, the sauce can be prepared in advance and stored in the refrigerator for a few days. Warm it gently before tossing with the wings to keep that fresh, saucy magic.
Final Thoughts
This Boneless Chicken Wings Recipe is your new go-to for quick, flavorful, and crowd-pleasing wings that everyone will love. Whether it’s a game day, a family dinner, or a casual get-together, these crispy, saucy bites hit all the right notes and are sure to become a cherished favorite in your recipe collection. So grab your ingredients, dive in, and get ready to savor every sticky, spicy, buttery bite!
Print
Boneless Chicken Wings Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American
Description
These crispy Boneless Chicken Wings are perfectly fried and tossed in a tangy buffalo-style wing sauce. Made with tender chicken breast pieces marinated in buttermilk for extra juiciness, then coated in a seasoned flour and cornstarch mix before frying to golden perfection. Ideal for game day snacks or a family-friendly appetizer or main course, served with ranch or blue cheese dressing.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1.5-inch pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (about 2 inches deep)
Wing Sauce
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon honey (optional for sweetness)
Instructions
- Marinate the Chicken: Place the cut chicken pieces in a bowl and pour the buttermilk over them. Stir to ensure all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes to tenderize and add moisture.
- Prepare the Coating: In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper to make a seasoned dredging mixture.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it is at the proper frying temperature before adding chicken.
- Coat the Chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to adhere well.
- Fry the Chicken: Working in batches, carefully place coated chicken pieces into the hot oil. Fry for 4–5 minutes per batch until the coating is golden brown and the chicken is cooked through. Use a slotted spoon to transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Make the Wing Sauce: In a small saucepan over medium heat, melt the unsalted butter. Stir in the hot sauce and honey, if using. Allow the sauce to simmer gently for about 2 minutes to combine flavors.
- Toss and Serve: Place the fried chicken pieces in a large bowl, pour the warm wing sauce over them, and toss until each piece is evenly coated. Serve immediately with ranch or blue cheese dressing on the side for dipping.
Notes
- For a healthier baked version, place coated chicken pieces on a greased baking sheet and bake at 425°F for 20–25 minutes, flipping halfway through cooking.
- You can also air fry the coated chicken wings at 400°F for 10–12 minutes for a crisp alternative.
- Experiment with different sauces such as BBQ, honey mustard, or garlic parmesan to vary the flavors.
- Ensure the oil temperature is maintained at 350°F to prevent greasy or undercooked wings.
