If you crave crave-worthy wings but want to keep things easy (and a tad less messy), these Boneless Chicken Wings are about to become your hottest new obsession. Tender, juicy chicken pieces are marinated for max flavor, coated in a golden crispy shell, and tossed in a zesty homemade wing sauce that hits every note: spicy, buttery, with just a touch of sweetness. Whether you’re planning game day snacks or a casual dinner, this is one recipe you’ll make again and again. Trust me: homemade Boneless Chicken Wings are pure fun to cook and even more fun to eat.

Boneless Chicken Wings Recipe - Recipe Image

Ingredients You’ll Need

Ready for something as irresistible as your favorite sports bar? It all starts with a short, simple ingredient list. Each one is chosen for a reason, building flavor, crunch, and juicy texture into every bite of your Boneless Chicken Wings.

Boneless Chicken: Use 1½ pounds of boneless, skinless chicken breasts or thighs, chopped into generous pieces for the juiciest results.
Buttermilk: The essential marinade for super tender chicken and a boost of tang—marinate at least 30 minutes or overnight for best flavor.
All-Purpose Flour: Forms the base of your crisp, craggy coating; don’t skip it!
Cornstarch: Adds lightness to the breading and helps deliver that satisfying crunch.
Garlic Powder: Brings a subtle, savory depth that’s hard to beat.
Paprika: Offers earthy warmth and a hint of smoky color.
Salt: Season every layer for full-bodied flavor in each bite.
Black Pepper: Delivers just the right background heat.
Oil for Frying: Go for neutral options like canola or vegetable oil for ultimate crispiness and clean flavor.
Hot Sauce (for wing sauce): Frank’s RedHot is classic, but use your favorite to set the spice level.
Unsalted Butter: When stirred into the hot sauce, it mellows the heat and creates a luscious, silky glaze.
Honey (optional): Just a hint, for that mythical sweet-spicy balance. Skip it if you prefer pure heat.

How to Make Boneless Chicken Wings

Step 1: Marinate the Chicken

This is where the magic begins! Place your chicken pieces into a bowl and cover them with tangy buttermilk. Give them at least 30 minutes to soak up that marinade in the fridge, though an overnight bath takes them to another level of tenderness and flavor.

Step 2: Prep the Coating

In a separate mixing bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper. This simple mixture creates an ultra-crisp shell that holds all the juicy goodness inside. The combo of flour and cornstarch is the secret weapon for the ultimate Boneless Chicken Wings crunch.

Step 3: Dredge and Coat

Remove each piece of marinated chicken from the buttermilk, letting the excess drip off. Roll them in the flour mixture, pressing lightly to ensure a thick, even coating. This helps guarantee every bite has that irresistible golden crust.

Step 4: Fry Up Perfection

Heat about 2 inches of oil (canola or vegetable works perfectly) in a heavy-bottomed pot to 350°F. Fry the chicken in batches—don’t crowd the pot—for 4 to 6 minutes, or until the pieces are deeply golden and fully cooked through. Transfer them to a paper towel-lined plate to drain as you go.

Step 5: Make the Wing Sauce

In a mixing bowl, stir together your hot sauce of choice, melted unsalted butter, and honey if desired. Whisk until the sauce is smooth, red, and glossy. The butter not only tempers the spice but also gives your Boneless Chicken Wings that signature glossy, finger-licking finish.

Step 6: Toss and Serve

Add your fresh, crispy chicken pieces to the bowl of sauce. Gently toss until every bite is evenly coated. Serve immediately while they’re at their peak—crispy, spicy, and absolutely mouthwatering.

How to Serve Boneless Chicken Wings

Garnishes

Sprinkle a handful of freshly chopped parsley or chives over the top for a burst of fresh color. If you’re a fan of heat, a pinch of crushed red pepper or sliced jalapeños brings extra zing. And don’t forget a generous side of ranch or blue cheese dressing for dipping—classic accompaniments that turn every bite of Boneless Chicken Wings into perfection.

Side Dishes

Crisp celery and carrot sticks are the ultimate partners for your Boneless Chicken Wings, but the fun doesn’t stop there. Try them alongside creamy coleslaw, roasted potato wedges, or even a cool cucumber salad. If you’re serving for dinner, pile them up next to some garlic bread or simple fries for a satisfying meal.

Creative Ways to Present

Want to wow a crowd? Arrange your Boneless Chicken Wings on a platter with little bowls of dipping sauces—ranch, spicy mayo, honey mustard, even an extra side of wing sauce. Or, thread them onto small skewers for easy party bites. For a fun twist, toss them in different sauces and create a DIY wing bar so everyone can try their favorite flavor.

Make Ahead and Storage

Storing Leftovers

If by some miracle you have any Boneless Chicken Wings left, let them cool completely before storing in an airtight container in the fridge. They’re best enjoyed within two days so they stay as crispy and tasty as possible.

Freezing

To freeze, arrange cooled, unsauced chicken pieces in a single layer on a lined baking sheet and freeze until solid. Then transfer to a freezer bag or container, where they’ll keep well for up to two months. When you’re ready for another round, just reheat and toss with fresh sauce.

Reheating

The oven or air fryer is your friend for reheating! Spread the Boneless Chicken Wings on a baking sheet and warm at 375°F for about 10-12 minutes or air fry at 350°F for 6-8 minutes, until hot and crisp. Avoid the microwave if you want that coveted crunch to return.

FAQs

Can I bake or air fry Boneless Chicken Wings instead of frying?

Absolutely! For a lighter option, follow the same coating instructions and bake at 425°F for 20–25 minutes, flipping once halfway, or air fry at 400°F for about 14–16 minutes. You’ll get a crispy finish without a pot of hot oil.

Which type Appetizer, Main Course

Both work beautifully, but thighs are generally juicier, while breasts create a slightly firmer bite. If you like a very tender result, go with chicken thighs, but either choice will make fantastic Boneless Chicken Wings.

Can I freeze the Boneless Chicken Wings after saucing?

It’s best to freeze them before saucing so the coating stays crispy. After reheating, toss them in fresh sauce for the absolute best texture and flavor.

What’s the best oil for frying?

Choose a neutral oil with a high smoke point like canola, vegetable, or peanut oil. These ensure your Boneless Chicken Wings get crispy without any unwanted flavors or aromas.

How do I keep them crispy if serving a crowd?

Keep fried Boneless Chicken Wings warm in a low oven (about 200°F) on a wire rack set over a baking sheet. This helps them stay hot and crisp until you’re ready to toss them in sauce and serve.

Final Thoughts

Few things bring people together like a platter of Boneless Chicken Wings, and now you’ve got a recipe that’s sure to steal the show at any gathering. Whip up a batch, pile them high, and get ready for sticky fingers and happy smiles—these craveable bites are simply too good not to share!

Boneless Chicken Wings Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 35 minutes (not including marinating)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make crispy and flavorful Boneless Chicken Wings, perfect for game day or as a delicious appetizer. These juicy chicken bites are coated in a seasoned flour mixture, fried to perfection, and tossed in a tangy buffalo sauce.

Ingredients

Scale

Chicken:

1½ pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch pieces
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Oil for frying

Wing Sauce (optional):

½ cup hot sauce (like Frank’s RedHot)
¼ cup unsalted butter, melted
1 tablespoon honey (optional, for sweetness)

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Instructions

Marinate the Chicken: Place the chicken in buttermilk and marinate for at least 30 minutes.
Prepare the Coating: Whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper in a bowl.
Fry the Chicken: Heat oil, coat chicken in flour mixture, and fry until golden.
Toss in Sauce: Mix hot sauce, melted butter, and honey for the sauce, then toss fried chicken in it.
Serve: Serve hot with dressing and celery sticks if desired.

Notes

For a baked version, follow coating instructions and bake at 425°F for 20–25 minutes, flipping halfway.
Air fry at 400°F for 14–16 minutes for a healthier option.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 20 minutes
Category: Appetizer, Main Course
Method: Frying
Cuisine: American