If you asked me what my favorite food of all time was, I’d always answer with the same: chicken wings. I’ve been smackin’ on chicken wings for as long as I can remember—even my mom says it’s practically all she ate while she was pregnant with me. Coincidence? Maybe. I’ve always been a bone-in gal, but a lot of my friends say otherwise. They prefer boneless because they’re easier to eat, cleaner and come with a nice breading. And they’re not the only ones. Boneless wings are intensely popular.
(In case, you’re craving wings and don’t have time for making them at home, here are some chicken wings restaurants to try!)
But how are boneless wings made, and are they really wings at all? Here’s what you need to know before you start chowin’ down on your next boneless round.
What are boneless wings?Â
There are many different cuts of chicken. Breast, thigh, tenderloin, leg, wing… I could go on. The chicken wing, however, has become practically synonymous with sports and game days. Order a plate of wings, and you’ll surely have a crowd of pleased people. While the Buffalo wing we know and love today started around the 1960s, the boneless wing appeared sometime in the 2000s.
But let’s get back to the question. Are they really wings? No, not like traditional bone-in chicken wings. Instead, boneless wings are more akin to chicken tenders and are made from breast meat. The more you know!
Boneless vs. Bone-In Wings
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When you go out to eat for wings, you’ll likely see options for both boneless and bone-in wings. So, how do you decide which type to order?
As mentioned, boneless wings are portioned from chicken breast. Since there is no bone or skin to protect the lean meat as it fries, boneless wings have the potential to be dryer or have less flavor than their boned counterparts. But that doesn’t mean boneless wings are bland. Boneless wings are tossed in a seasoned breading before they’re fried, adding a ton of flavor and texture to the chicken.
Boneless wings are a great option for kids or those trying wings for the first time since they are much easier and cleaner to eat. You simply bite into the chicken instead of having to navigate around bones and cartilage. You can even eat boneless wings with a fork if you want to keep your fingers completely clean. Plus, boneless wings tend to be the cheaper menu option.
On the flip side, bone-in wings consist of a drumette, which looks like a small drumstick, and flats, a long, flat portion with two bones. The bones and skin of these cuts result in white meat (yes, wings are white meat!) that is tender, juicy and flavorful. The trade-off is that meat is more difficult to get to. Working around bone and cartilage can be off-putting to some, and certainly requires multiple napkins while attempting. Despite this and that bone-in wings tend to be the more expensive option, many love this traditional option.
Weighing these pros and cons will help you decide between boneless and bone-in wings. Whichever you choose, you’re sure to have a delicious and satisfying meal.
How are boneless wings made?
Rather than deboning chicken wings and using the meat, boneless wings are prepared using breast meat. The meat is cut into wing-sized shapes, dipped in a bread or batter concoction and deep-fried. Afterward, the meat is slathered with wing sauce just as traditional chicken wings would be.
So, are boneless wings chicken nuggets? Not really. Chicken nuggets are made with ground chicken that’s shaped before being breaded and fried. Boneless chicken wings are a solid piece of chicken, making them more akin to a chicken tender than a chicken nugget. If you’re unfamiliar, this is the difference between a chicken breast and chicken tenderloin.
Now, we must ask ourselves one more very important thing. What’s the best wing sauce?
Chicken Wings That'll Change Your Appetizer Spread
Sweet Sriracha Wings
Serve my fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Logan Holser, Clarkston, Michigan
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Spicy Chicken Wings with Blue Cheese DipThese fall-off-the-bone tender wings have just the right amount of heat, and the cool blue cheese dressing makes the perfect dip. —Kevalyn Henderson, Hayward, Wisconsin
Chili-Lime Chicken WingsWho would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings - so be sure to make extras! —Taste of Home Test Kitchen
Bandito Chicken WingsThese golden wings make a mouthwatering hot appetizer. —Gloria Jarrett, Loveland, Ohio
Buffalo Chicken WingsHot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire
Sticky Chicken WingsYou'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! —Laura Mahaffey, Annapolis, Maryland
Ginger-Orange WingsThe sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold.
-Lora Fletcher, Lyons, Oregon
Spicy Butterscotch WingsWe love big-time-spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Aaron Salazar, Westminster, Colorado
Nacho WingsSince I love both wings and nachos, I combined them for the perfect pairing! This recipe earned an award in a wings and ribs contest we held at our summer cottage.
—Lori Stefanishion, Drumheller, AB
Also, try out these wing sauce recipes for taking your wings to another level!
Five-Spice Chicken WingsBird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado
Honey-Mustard Chicken WingsFor a change from spicy Buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! —Susan Seymour, Valatie, New York
Sweet 'n' Tangy Chicken WingsI love the convenience of slow-cooker recipes for get-togethers. Start these sweet and sour chicken wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan
Sticky Maple Pepper Glazed Chicken WingsThis is one of my favorite appetizers to make over the holidays! The coarse ground pepper cuts the sweetness of the maple syrup by adding just the right amount of heat. These chicken wings are best fresh out of the oven (they are nice and crispy), but they are also delicious if made ahead and kept warm in a slow cooker. —Shannon Dobos, Calgary, Alberta
Honey-Barbecue Chicken WingsThese wings get loads of flavor from the slightly sweet honey-barbecue sauce they’re tossed in. They’re just the tiniest bit sticky—exactly the way they should be. —Taste of Home Test Kitchen
Grilled Wing ZingersMy husband fine-tuned this recipe—and the results were spectacular! These spicy-hot grilled wings help make the party. You can easily adjust the heat level by altering the amount of chili powder and cayenne. The wings take a little time, but they’re worth it. —Angela Roster, Greenbackville, Virginia
Quentin’s Peach-Bourbon WingsMy father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia
Spicy-Good Chicken WingsWe enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.—Della Clutts, New Tazewell, Tennessee
Peanutty Chicken WingsA pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. —Kristen Proulx, Canton, New York
Like 'Em Hot WingsThese spicy Buffalo-style chicken wings are wonderfully seasoned. They are an easy, crowd-pleasing snack that disappears quickly. —Myra Innes, Auburn, Kansas
Tangy Barbecue WingsI took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri
Maple-Glazed Chicken WingsSome wonderful maple syrup I brought back from my last trip to Vermont inspired my recipe. These wings have been a hit with family and friends. They're very versatile—use them for TV snacks,
hors d'oeuvres for parties or showers, or
appetizers—or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side. —Janice Henck, Clarkston, Georgia
Mexican Chicken WingsI make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. —Barbara McConaughey, Houlton, Wisconsin
Slow-Cooked Cranberry Hot WingsCranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter’s friends can’t get enough of these wings. —Noreen McCormick Danek, Cromwell, Connecticut
Cola Hot WingsThese delectable wings are so easy to make, and they offer year-round versatility, from summer cookouts to autumn tailgates. My husband likes them so much he'll stand out in the snow to grill them! —Lisa Linville, Randolph, Nebraska
Sweet-and-Sour Chicken WingsThese slow cooker wings are a fun appetizer for gatherings. I sometimes like to serve the saucy chicken over rice as a main dish. Either way you do it, these Asian-inspired wings will be a hit! —June Eberhardt, Marysville, California
Zesty Chicken WingsThese spicy barbecue wings are so easy to make. I fix a double batch since my family thinks they're great. You should see them disappear! —Joan Rose, Langley, British Columbia
Sweet Gingered Chicken WingsI first tasted this delicious chicken dish when I attended a class on using honey in cooking. When I prepare this recipe for a party, it's one of the first dishes to disappear! —Debbie Dougal, Roseville, California
Glazed Chicken WingsI received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. —Joan Airey, Rivers, Manitoba
Tempura Chicken WingsWhen I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. The recipe is so good it turned a friend who's not a fan of chicken into a real wing lover.
—Susan Wuckowitsch, Lenexa, Kansas
Grilled Cherry-Glazed Chicken WingsWhen I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia
Exotic Five-Spice Chicken WingsSavor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. —Barb Miller, Oakdale, Minnesota
Sweet & Spicy Chicken WingsThe meat literally falls off the bones of these wings! Spice lovers will get a kick out of the big sprinkling of red pepper flakes. —Sue Bayless, Prior Lake, Minnesota
In case, you're craving wings and don't have time for making them at home, here are some
chicken wings restaurants to try!
Caroline Stanko, Taste of Home editor, contributed to this article.
