Boneless Wings

If you’re still working on your Super Bowl food lineup, add these amazing boneless wings to the list! They have a crispy buttermilk breading and are tossed in a mouthwatering buffalo sauce.

A good batch of wings is a must-have for any game-day. Try these boneless wings, lemon pepper chicken wings, Thai glazed chicken wings, or parmesan garlic wings!

Boneless Buffalo Wings

For a meal, appetizer, snack, you name it, you can never go wrong with some fresh boneless wings. Skip the takeout and try making some from scratch for your next get-together! Using this recipe, you’ll be able to make drool-worthy boneless wings with the BEST crispy crust. All you need is some ranch or blue cheese dressing for dipping to take them to the next level!

It’s a tasty combination of extra-fine panko breadcrumbs and buttermilk for a breading that’s tender and light, but nice and crunchy! I tossed my boneless wings in some homemade buffalo sauce, but the good news is, this recipe is super versatile and you can use any sauce or rub you like.

Ingredient List

You only need a few simple ingredients to create the best boneless wings with an irresistible, crispy crust. Once you have a batch of them fried up, feel free to toss them in your favorite wing sauce! The sky is the limit!

Boneless, Skinless Chicken Breasts: The base of your wings! Using boneless thighs will also work. Cutting them into 2-inch chunks creates bite-sized pieces that cook evenly.

Seasonings: I used a mix of onion powder, garlic powder, paprika, and salt and pepper to give the chicken pieces flavor.

Breading Station:

Eggs: Binds the dry ingredients to the chicken and helps the coating adhere.

Buttermilk: Adds moisture and richness to the coating, making it tender and flavorful. Regular milk can also be used as a substitute.

All-Purpose Flour: The base of the crispy coating for the boneless wings.

Panko Breadcrumbs: These light and airy crumbs create a super crunchy texture. Pulsing them creates a finer texture for even crispier results.

Extras:

Buffalo Wing Sauce: The classic flavor we all know and love! Use bottled or homemade buffalo sauce. You can adjust the heat level to your preference.

Oil for Frying: Heats up to high temperatures to cook the chicken in. Any neutral oil with a high smoke point works. I recommend canola, peanut, or vegetable oil.

Making the Best Boneless Wings

Takes a little bit of prep but it’s much easier than you’d think. Also, if you’re not up for frying your boneless wings in oil, I have included methods to air fry and bake them below! Whatever is most convenient for you!

Cut Chicken: Cut the chicken into 2-inch pieces and place into a large bowl.

Seasoning Mixture: In a small bowl, add the onion powder, onion powder, paprika, seasoned salt, and pepper and then stir to combine.

Coat: Add the seasoning to the bowl of chicken and then toss to coat well.

Breading Station

Prepare Breading Station: Use three shallow bowls to prepare the breading station. Whisk the eggs and buttermilk in one bowl, and then add the flour to the second bowl. Blend the Panko breadcrumbs to be finer in texture then add to the third bowl.

Dredge: Place each piece of seasoned chicken in the egg wash followed by the flour.

Coat in Breadcrumbs: Dip the chicken piece back in the egg wash, then finish by coating the chicken in the breadcrumbs.

Repeat: Repeat with the remaining pieces of chicken.

Fry: Heat 3 inches of oil in a large skillet and fry the chicken until golden brown and cooked through.

Remove Excess Oil: Place the fried chicken on a paper towel so it absorbs the oil.

Coat in Sauce: Coat the boneless chicken wings in buffalo sauce if you desire.

Serve: Serve with dipping sauce on the side and enjoy!