Irresistibly crispy boneless chicken wings, tossed in a delicious homemade buffalo sauce! Double-breaded and chilled before frying, our method for cooking these wings provides a deliciously crisp outside, with super tender chicken on the inside. They’re an easy and perfect appetizer for any potluck, party, cookout, or as a fun weeknight meal!
🍗 What Makes This Recipe So Good
- These boneless chicken wings are full of flavor! Super tender and juicy chicken on the inside, perfectly crisp and seasoned breading on the outside, then tossed in an incredible homemade buffalo sauce. Absolutely delicious!
- They’re super easy to make. In less than an hour, you’ll have restaurant-quality boneless chicken wings on the table. They’re the perfect dish to bring to any party, cookout, or potluck! Everyone will think you got them from a restaurant- they’re that delicious!
- These wings are perfect paired with carrots, celery, or even some homemade ranch dressing! If you’re making them as a weeknight dinner, you could totally pair them with some diced potatoes or green chili mac and cheese to please even the pickiest of eaters. However you serve them, everyone will be going back for seconds of these incredible boneless chicken wings!
👩🏼🍳 Chef’s Tips
- Chilling the breaded chicken is super important! This allows the breading time to set, that way each chicken bite of these boneless chicken wings have the perfect amount of crisp to it.
- Patting your freshly fried chicken wings with paper towels is an important step for perfectly crisp results! This soaks off any excess oil, keeping the breading crispy, and allowing buffalo sauce to coat every nook and cranny!
- These wings are totally versatile, so don’t be afraid to switch things up with the sauces, especially if you have picky eaters! BBQ sauce or even Teriyaki sauce would be a delicious choice!
🍽️ More Party-Worthy Dishes
- Instant Pot Buffalo Chicken Dip
- Air Fryer Jalapeño Poppers
- Air Fryer Mozzarella Sticks
- 4-Ingredient Chili Cheese Dip
- Air Fryer Potato Skins
- Easy Buffalo Shrimp
For the Boneless Chicken Wings
- 2 large eggs
- ½ cup milk of choice whole, 2%, etc.
- 1 cup all-purpose flour bleached or unbleached
- salt to taste
- freshly cracked black pepper to taste
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 pounds boneless, skinless chicken breasts trimmed, cut into 2-inch-long pieces
- neutral oil avocado oil, olive oil, vegetable oil, etc.; enough to fry chicken wings
For the Buffalo Sauce
- ¼ cup unsalted butter
- ⅔ cup hot sauce
- ½ teaspoon garlic powder
- additional buffalo sauce
- ranch dressing
- blue cheese dressing
- celery sticks
- 2 large shallow bowls
- Baking sheet or large plate
- Small microwave-safe bowl
- Medium mixing bowl
- Large, heavy-bottomed pot or deep fryer
- deep fry thermometer
- Large plate
- Paper towels
- Wire cooling rack optional
- Slotted spoon
- internal meat thermometer
To Bread the Chicken Wings
- Add 2 large eggs and ½ cup milk of choice to one large shallow bowl. Whisk wet ingredients together vigorously until mixture is pale in color and eggs are no longer streaky. Set bowl aside.
- Add 1 cup all-purpose flour, salt, freshly cracked black pepper, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder to second large shallow bowl. Whisk dry ingredients together until well blended. Set bowl aside.
- One by one, dip chicken pieces in egg mixture, coating all sides completely. Hold chicken piece over bowl, allowing excess egg mixture to drip back into bowl, then place chicken in breading mixture. Flip and roll chicken in dry ingredients, coating well on all sides.
- Shake any excess breading mixture back into bowl, then return chicken to egg wash and repeat process. Coat chicken in egg wash on all sides, then let excess egg wash drip back into bowl before placing chicken in breading mixture. Gently press breading onto chicken to ensure breading sticks on all sides.
- Shake excess breading back into bowl, then transfer chicken to baking sheet or large plate. Repeat breading process with remaining chicken, coating each piece in egg wash, then breading, then egg wash again, and then breading again.
- Once all chicken pieces have been fully breaded and placed on baking sheet or plate, place baking sheet or plate in refrigerator. Chill chicken 20 minutes.
To Make the Buffalo Sauce
- While chicken chills, add ¼ cup unsalted butter to small microwave-safe bowl. Microwave butter in 15-second increments, stirring well between each, until butter is melted but not bubbling.
- Add melted butter to medium mixing bowl, then add ⅔ cup hot sauce and ½ teaspoon garlic powder. Whisk ingredients together until fully incorporated, then set bowl aside.
To Fry and Serve the Boneless Chicken Wings
- Add neutral oil to large pot, using enough oil to fill pot 2 to 3 inches. Place pot of oil on stovetop over medium-high heat. Heat oil to 375° Fahrenheit. Use deep fry thermometer to verify temperature.
- While oil comes to temperature, line large plate with layers of paper towels. Fit wire cooling rack over plate and set aside.
- When oil is ready, remove chicken from refrigerator. Carefully place pieces of breaded chicken in hot oil, working in batches to avoid crowding. Fry chicken 3 to 5 minutes or until internal temperature of chicken reaches 160° to 162° Fahrenheit.
- When temperature is reached, carefully remove chicken from oil and transfer to wire cooling rack, to allow excess oil to drain off chicken and onto paper towels. Chicken will cook residually while resting, reaching food-safe temperature of 165° Fahrenheit. Meanwhile, repeat deep fry process with remaining chicken pieces.
- After all chicken wings have been fried and have reached 165° Fahrenheit internally, add 50% of wings to bowl of buffalo sauce. Gently stir and toss wings in sauce until fully coated, then transfer wings to serving plates. Repeat with remaining wings.
- Serve wings immediately with additional buffalo sauce, ranch dressing, blue cheese dressing, and celery sticks if desired.
- Chicken Breasts: Boneless, skinless chicken tenders would also work.
- Chicken Pieces: To ensure they all cook at the same rate, cut the chicken breasts into equally-sized pieces.
- Make it Gluten Free: Use a gluten-free all-purpose flour.
- Leftovers: Place wings in an airtight container and refrigerate up to 2 days. Refrigerate in an airtight container up to 2 days. Reheat in the air fryer or oven to maintain crispy texture.
- Freezer Option: Follow the entire recipe as written, but skip the last 2 steps. Instead, let the fried-but-unsauced wings cool to room temperature, then line them on a plate or baking sheet and place in the freezer 30 minutes. After 30 minutes, transfer wings to a sealable food-safe freezer bag. Free 3-6 months. Reheat frozen wings in the oven for 15 minutes at 425° Fahrenheit or in the air fryer for 7-10 minutes at 400° Fahrenheit. Toss in buffalo sauce and serve warm.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.