Crispy Boneless Chicken Wings

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I pick these crispy boneless chicken wings when I need an appetizer that will easily please a crowd. crispy and golden brown on the outside, with a juicy, tender inside, I can always count on these. The best part? They are bite-sized, no bones, no mess, just dip them in the sauce, pop them in the mouth, and enjoy!

Crispy boneless chicken wings served with sauce, celery sticks. and carrots.

I grew up in a family where guests over dinner and game night parties were the norm; it felt weird when no one was around. In Moldova, we have a culture of cooking lots of food when someone comes over. Therefore, even after I moved to America, that joyful feeling of treating my guests to delicious, comforting, homemade food stays with me. I love easy, tasty appetizers, like my popular bacon-wrapped shrimp and crispy crab cakes, they never fail to impress!.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More chicken wings recipes to try:

I know that it may be confusing that boneless chicken wings are not even wings, but who cares, when this means no mess and low-effort in the kitchen. They have a perfectly crunchy exterior, a golden exterior, and the juiciest, most tender inside. While you will avoid all the mess that comes with bone-in chicken wings, you will not give up on amazing taste and flavor. It’s guaranteed that everyone will lick your fingers clean because they are so delicious!

Crispy boneless chicken wings with ketchup and Ranch.

Why you will love this recipe

Quick and easy: With just some chicken, oil, and seasoning, I can have some crispy boneless chicken wings ready in minutes. They are ideal for a party or a fuss-free, fun family dinner.
They make great appetizers: For game day, a family gathering, or a party, these little snackers are perfect. Bite-sized, crunchy, and delicious, everyone usually devours them.
No bones: They’re also wonderful for kids because there are no bones to worry about.
Versatile: These can be served with a variety of sauces, and the flour mixture they’re dredged in can be seasoned to your liking.

What you will need

Overhead shot of crispy boneless chicken wings ingredients arranged on a wooden surface.

Chicken: I use organic boneless, skinless chicken breast, chopped into 3-inch chunks.
Wet ingredients: I recommend peanut oil for frying because it has a higher smoke point and a good flavor. For the batter, I mix milk with a beaten egg to help create a thicker crust with a rich taste.
Dry ingredients: The flour and seasonings mix to create a tasty crust that sticks to the milky egg wash, resulting in a crispy topping.
Seasonings: Besides salt and pepper to enhance other flavors, I add cayenne pepper for a subtle kick, garlic powder for umami without additional moisture, and onion powder for a sweet, slightly spicy flavor. Finally, paprika provides a bit of earthy sweetness and a beautiful color that helps brown the skin.
Sauce: To make the hot sauce, I prefer Frank’s RedHot Cayenne Pepper Hot Sauce, but there are milder versions, and a bit of melted unsalted butter!

How to make

Prepare the sheet: First, I cover a baking sheet with parchment paper and set it aside. I slice the chicken into bite-sized pieces.

Make the coating: In a small bowl, stir together flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In another small bowl, I whisk together the egg and milk.

Coat: Next, I dip each piece into the flour mixture.

Dip: Then I dip it into the egg mixture.

Repeat: Then the flour and egg mixture again, so it is double-coated. Each piece is placed on the prepared baking sheet until they are all finished.

Raw crispy boneless chicken wings on a baking sheet.

Chill the chicken: Afterward, the whole tray goes into the fridge for 30 minutes. If I am making a lot of wings, I use several trays and work in batches.

Fry the chicken: When it’s ready, I heat the oil in the deep fryer to 375 degrees. Then, I place the chicken pieces, about 10 at a time, in the oil to fry for about 3 to 4 minutes. (Make sure they have plenty of room to fry. If they are crowded, they will steam instead of frying.) After, I take them out and let them drain on a wire rack over a baking sheet.

Make the sauce: Mix the hot sauce with butter in a bowl, then microwave for 20 to 30 seconds.

Sauce and serve: Finally, I stir it again, toss the chicken wings in the sauce to coat, and serve.

A platter of crispy boneless chicken wings with Ranch dressing.

Expert tip

The perfectly fried chicken wing

The best way to prevent boneless chicken wings from being undercooked, soggy, or overcooked is to follow a few simple steps every time. First, make sure the oil is always at 375 degrees F before adding the chicken. Then, do not overcrowd the pan. Each piece needs space around it to fry properly; otherwise, it will become soggy. Finally, only cook it until the crust is golden brown. This usually takes about 4 or 5 minutes, depending on the size. I recommend doing a test piece first.

More tips to consider:

Be sure to dry the chicken pieces with paper towels completely before coating them.
Use crushed corn flakes or chips for even more crunch.
After breading them, place the chicken wings on the baking sheet in the fridge for 30 minutes to help the breading stick; this step is essential.
Don’t put too many pieces in the pan. This can cause the oil temperature to drop, resulting in soggy chicken.
Make sure the chicken is drained well after cooking.
Also, if making a big batch of boneless wings, put the finished wings in the oven at the lowest temperature to keep them warm.

Crispy boneless chicken wings with Ranch.

Recipe variations and add-ins:

Different cuts of chicken: Sometimes, I use skinless, boneless chicken thighs for juicier, meatier flavor.
No heat: Leave the cayenne pepper out of the flour mixture.
Extra crunchy: For extra crunchy chicken, I replace 2 tablespoons of flour with baking powder. The pH will dry the chicken, creating a bubbly, crunchy coating.
No sauce: Instead of tossing them in sauce, sometimes I just serve them with a variety of my favorite sauces so my guests can choose what they like.
Bake the wings: Not in the mood to fry? Just put these on a baking sheet and bake at 400 degrees F for 25 to 30 minutes, or until they reach 160 degrees F.

Serving suggestions:

My favorite way to serve these little bundles of juicy chicken is with a bunch of different sauces for dipping. Besides the hot pepper sauce in this recipe, I also recommend the buffalo sauce recipe, Catalina dressing, and this tangy and sweet honey mustard sauce, everyone’s favorite blue cheese dressing with lots of tangy buttermilk, and my homemade ranch dressing made with mayo, cream, milk, and garlic.

Sometimes I serve them for lunch or a light dinner, with side dishes like these crispy roasted potatoes and, usually, a salad. I prefer this classic Caesar salad; the boneless chicken wings are actually great mixed in. For movie or game night, we serve them with the sauces I mentioned and also include fresh, crunchy veggies like celery sticks, cucumbers, and baby carrots. The same applies when I add these to the lunch boxes.

How to store leftovers:

Refrigerate: I store leftovers in a sealed container in the fridge for 4 to 5 days, but they won’t be as crispy.
Freezing: To keep them longer, I put cooled wings in freezer bags, and they can stay frozen for up to 4 months.
Defrost: Frozen leftovers should be thawed in the fridge overnight to get the best taste and texture.
Reheating: I like to reheat mine in the air fryer for 2 to 3 minutes at 375 degrees F since it keeps them crispy.

Overhead shot of a platter of crispy boneless chicken wings.

Frequently asked questions

Why are my crispy boneless chicken wings soggy?

The main reason is usually that the oil is not hot enough. This makes the breading soak up the oil rather than fry in it. If I am not using a deep fryer with a temperature gauge, I keep a thermometer in the pan so I can make sure the oil is at 375 degrees F before adding the chicken. This can also happen if there are too many wings in the pan or if the wings are not drained thoroughly after cooking.

What is the best way to drain crispy boneless chicken wings?

I like to use a wire cooling rack set over a baking sheet lined with parchment paper. This way, the oil can drain off the wings and drip onto the paper underneath while the air circulates. Otherwise, the bottom of the chicken pieces can sit in the oil, becoming soggy. If I am making a lot of wings, I place this pan in the oven at 175 degrees F to stay warm and crispy.

Are boneless wings just wings with the bones removed?

Boneless wings are made from boneless breast meat, chopped into chunks. That is why many people say they do not taste the same as wings. If you’d prefer them to taste more like wings, try making them with dark meat from boneless, skinless chicken thighs. It is just as easy, and they are juicier that way because dark meat is more tender.

Why are my boneless chicken wings so chewy?

This usually happens when the meat is cooked too long or not long enough. First, be sure the oil is 375 degrees F. Then cook them only until the pieces are light golden brown, turning them with a slotted spoon a few times. If they get overcooked, the meat dries out, and the fibers shrink, making it tough to chew. Not cooking it long enough can also cause this problem, as undercooked meat is chewy (and dangerous to eat). It should be 160 degrees F before removing it from the oil.

Overhead shot of crispy boneless chicken wings drizzled with hot sauce.

More chicken wings recipes to try:

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