The other day, I got into a semi-heated discussion with a friend about boneless Buffalo wings. My friend insisted it’s misleading to call them “wings” if they’re not made with chicken wing meat. I argued the name should stand because they taste like buffalo chicken wings. Calling them “boneless wings” on a restaurant menu sets an expectation of what you’ll receive if you order the dish.
Regardless of who was right (me, obviously!), my friend and I agreed on one thing: There’s a time and place for boneless wings.
Original chicken wings have snacky, finger-food appeal as a game-day snack or party appetizer, but you need to serve them with a few stacks of napkins. Boneless wings, on the other hand, capture all the savory flavor and juiciness of the original, only without the mess. With boneless wings, you have the option to pick one up and dunk it into a dip like a true wing—or you can eat it with a fork for a dining experience that doesn’t require a bib.
What are boneless wings?
Boneless wings aren’t actually wings at all. They’re chicken breasts which have been sliced into shapes that resemble wingettes or drumettes. After they’re breaded and fried, these chicken strips showcase the same crispy texture as skin-on wings. If you toss them with Buffalo sauce (or any sauce from your favorite chicken wing recipe), you recreate all the flavor of the original wings, too.
How to Make Boneless Buffalo Wings
Boneless chicken wings are surprisingly easy to make. Simply cut boneless chicken breasts into 1-1/2-inch pieces. Dredge the strips in seasoned flour to create a breaded coating, and pan-fry in hot oil until golden brown and crispy. The breaded “wings” are tasty on their own, but tossing them in Buffalo wing sauce gives them that iconic spicy-wing character.
The trick to successful boneless wings is to double dip the chicken in the egg and flour mixture. Then, you need to let the breaded chicken strips chill for about 30 minutes before frying. Resting the chicken gives the flour time to hydrate, creating a sticky coating that won’t fall off. Finally, wait to toss the cooked chicken with the Buffalo sauce until just before serving. That keeps the fried breading as crisp as possible.
Ingredients for Boneless Wings
- Chicken: We use boneless skinless chicken breasts, but you can use chicken thighs if you prefer dark meat. Just make sure to cut the chicken into similar sizes so each piece cooks evenly.
- Buffalo wing sauce: You can use premade Buffalo wing sauce or make a homemade version with Louisiana hot sauce, butter and spices (like the one in our fried chicken wings recipe).
- Seasoned flour: Dredging the chicken in flour creates a crispy coating. We add salt, garlic powder, paprika, pepper and cayenne pepper to the flour to ensure each bite is perfectly seasoned.
- Egg and milk: These liquid ingredients help the flour stick to the chicken.
- Canola oil: Canola oil is an excellent frying oil because it has a neutral flavor and a high smoke point (the temperature at which the oil begins to break down and smoke).
Directions
Step 1: Prepare the dredge
In a shallow bowl, combine the flour, salt, garlic powder, paprika, pepper and cayenne pepper. In another shallow bowl, whisk the eggs and milk.
Step 2: Dredge the chicken
Dip the chicken in the egg mixture, allowing the excess to drip off. Dip it in the flour mixture. Shake off any excess. Repeat the process, dipping the chicken in the egg and flour mixtures once more.
Step 3: Chill
Arrange the dredged chicken on a baking sheet. Cover and refrigerate for 20 to 30 minutes.
Step 4: Cook the boneless wings
In a large skillet, heat the oil over medium heat. In batches, cook the chicken until golden brown and a thermometer reads 165°, five to six minutes on each side. Remove the chicken to a wire rack set over a baking sheet while cooking the remaining chicken.
Step 5: Sauce the boneless wings
Just before serving, in a large bowl, toss the cooked chicken with the Buffalo wing sauce. Serve immediately. If desired, serve with blue cheese or ranch dressing.
Editor’s Tip: If you plan to freeze the chicken—or think you might end up with leftovers—keep the chicken separate from the sauce. Over time, the sauce will make the breading soggy.
Recipe Variations
- Make air-fryer boneless Buffalo wings: Cook the breaded chicken in a 400° air fryer, like in this air-fryer chicken tenders recipe. Then toss the air-fried chicken with the sauce as directed above.
- Change the sauce: Use Buffalo wing sauce for a classic finish, or swap in any of your favorite chicken wing sauce recipes.
- Use another type of chicken: Chicken breasts have a meatiness similar to chicken wings, but you can use chicken tenderloins if you don’t want to cut the chicken pieces. If you prefer dark meat chicken, boneless chicken thighs work as well.
- Go gluten-free: Try using the almond flour breading from our keto chicken nuggets recipe. Just make sure to check the label on the Buffalo wing sauce to ensure it’s made with gluten-free ingredients.
How to Store Boneless Wings
These boneless wings have the best texture just after they’re made, but you can store leftovers in an airtight container in the refrigerator for up to four days. If possible, store the sauce and the boneless wings in separate containers.
To restore the wings’ crispy exterior, reheat the fried chicken in the oven or air fryer until they reach an internal temperature of 165°. Toss the chicken with the sauce just before serving.
Can you freeze boneless chicken wings?
To freeze boneless chicken wings, cook the chicken as directed, but do not toss it in the sauce. Let the chicken cool, then freeze the cooked chicken on a baking sheet. Transfer the fully frozen chicken to a freezer-safe container, and freeze for up to two months. Reheat the chicken from frozen in a 350° oven until warmed through and crispy, 20 to 25 minutes. Then toss with the sauce as directed.
Boneless Wings Tips
How do you get the breading to stick to boneless wings?
Resting the chicken is the best way to ensure the breading sticks to boneless wings. It allows the flour in the coating to hydrate and become sticky. Another breaded chicken tip is to start with dry chicken. Pat the chicken dry before dipping it into the flour so the coating will adhere properly.
What do you serve with boneless chicken wings?
Boneless chicken wings make a fantastic party appetizer or game-day snack. Serve them with celery stalks, carrot sticks and a creamy dipping sauce like blue cheese or ranch dressing. You can also serve boneless wings as a main dish for lunch or dinner. Pair them with air-fryer french fries or a refreshing Caesar salad. Since the chicken is boneless, you can add the boneless wings to Buffalo chicken recipes like salads, sliders or mac and cheese.
Are boneless wings the same as chicken nuggets?
Boneless wings and chicken nuggets are both breaded chicken products, but they are not the same thing. Boneless wings are strips cut from whole chicken breasts, giving them an inconsistent shape and a firm texture. Commercially made chicken nuggets can contain a mixture of white and dark meat chicken. The small, almost-ground pieces develop a softer texture as they’re shaped into uniform patties and bound with binding ingredients like flour or starch.
