Boneless Chicken Wings are a modern twist on the classic chicken wing — crispy on the outside, tender on the inside, and smothered in your favorite sauces. Despite their name, they’re usually made from bite-sized pieces of chicken breast rather than actual wings. These crowd-pleasing bites are perfect for game days, parties, or casual dinners. Their juicy interior and crunchy coating make them an irresistible appetizer or main dish.
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts (cut into 1-inch chunks)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 large egg
- Oil for frying (vegetable or canola)
For the Sauce (choose one or mix):
Buffalo Sauce:
- ⅓ cup hot sauce (like Frank’s RedHot)
- 3 tbsp melted butter
Honey BBQ Sauce:
- ½ cup barbecue sauce
- 2 tbsp honey
Instructions
- Prepare the Chicken:
Cut chicken breasts into small bite-sized pieces. Pat them dry with a paper towel.
Marinate:
In a bowl, mix buttermilk and egg. Add the chicken pieces and let them soak for 20–30 minutes (or refrigerate for up to 2 hours).
Prepare the Coating:
Combine flour, cornstarch, garlic powder, paprika, salt, and black pepper in a separate bowl.
Coat the Chicken:
Remove chicken pieces from the buttermilk mixture, let excess drip off, and coat them evenly in the flour mixture. For extra crunch, double dip — back into the buttermilk and then the flour again.
Fry the Chicken:
Heat oil to 350°F (175°C) in a deep pan. Fry the chicken pieces in batches for about 4–5 minutes, or until golden brown and cooked through. Drain on paper towels.
Sauce Them Up:
Toss the crispy chicken bites in your favorite sauce (Buffalo, Honey BBQ, or Garlic Parmesan) while they’re still warm.
Serving Suggestions
- Serve with ranch dressing or blue cheese dip on the side.
- Add celery sticks or carrot sticks for a refreshing crunch.
- Pair with fries, onion rings, or coleslaw for a complete meal.
- Great as an appetizer, snack platter, or even in wraps and sliders.
Tips
- For oven-baked version: Bake at 400°F (200°C) for 20–25 minutes on a greased tray, flipping halfway.
- For air fryer version: Air fry at 375°F (190°C) for 12–15 minutes.
- Double coat for extra crunch.
- Don’t overcrowd the pan — fry in small batches for perfect crispiness.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 26 g |
| Carbohydrates | 22 g |
| Fat | 13 g |
| Cholesterol | 90 mg |
| Sodium | 420 mg |
(Values may vary depending on sauce and frying method.)
Fun Fact & Origin
- Boneless wings were first popularized in the United States around the early 2000s as a convenient, less-messy version of traditional wings.
- Despite the name, they’re made from chicken breast meat, not actual wing meat.
- Their popularity surged due to restaurant chains like Buffalo Wild Wings offering multiple sauce varieties.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for best crispiness (avoid microwaving, as it softens the coating).
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