Crispy, tender Boneless Chicken Wings can be tossed in your favorite sauce, are perfectly seasoned and easy to make at home for any occasion!
BETTER THAN THE RESTAURANT!
Boneless Chicken Wings are the perfect appetizer, snack, quick lunch, or simple dinner. We love them even though we all know they are just glorified chicken nuggets – ha! And we are making these homemade so you really get amazing flavor and crunch and it’s not as time consuming as you might think. My son LOVES when I make these, they are his absolute favorite! But, really, they’re so good with a variety of sauces and pair perfectly with other sides and snacks. Great for serving at those upcoming game day watch parties you are hosting.
FREQUENTLY ASKED QUESTIONS:
If you look at some of my pictures, you’ll see some coated in Buffalo sauce and some that are plain. Make your own Buffalo sauce by mixing 1/2 cup hot sauce with 3 Tablespoons melted butter. I also serve these with BBQ sauce. I like to whisk the BBQ sauce with a little bit of water. I think it coats the wings much easier since BBQ sauce can be pretty thick. I use 1/2 cup barbecue sauce and whisk in 2-3 Tablespoons water.
Honey Garlic Sauce is another favorite. Mix 1/4 cup honey with 2 Tablespoons soy sauce and 2 minced garlic cloves.
And, of course, you can’t forget a side of Bleu Cheese or Ranch Dressing!
The marinating really is key. It makes the chicken tender and really infuses a lot of flavor so try not to skip it.
For a healthier option, bake the coated chicken pieces at 400°F for 20-25 minutes. You may want to spray them with olive oil nonstick spray to get some nice color on them if serving plain. Just know that they won’t have the exact same crispiness that you’d get when frying them in the oil.
Yup, again, I suggest spraying them with olive oil nonstick spray so they get a nice color on them if you are serving them plain. Pop them in the Air Fryer at 375°F for 15 minutes. And, just a reminder, making them in the Air Fryer won’t get them to the exact same type of crispiness and crunchiness as frying them, or the exact same flavor, but they’ll still be good.
Nope! But if you want to add some heat, just add a pinch of cayenne pepper or chili powder to the marinade for a spicy kick.
Keep batches warm in a 200-degree oven while frying the remainder.
Boneless Chicken Wings are good for 3-4 days if stored in the fridge in an airtight container. Keep them in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breasts – you could use chicken tenders as well.
- buttermilk– grab a carton from the store or make your own Homemade Buttermilk.
- garlic powder, onion powder, paprika, salt and pepper – If you have a seasoning blend that you prefer, you can use that instead of what I have here. I think a cajun or creole seasoning would be so good too!
- all-purpose flour
- large eggs
- crushed plain cornflakes – I know this sounds a little unusual but they add great crunch! I used a rolling pin and put the cornflakes in a Ziploc bag to crush them. I’d start with two cups and see how it goes from there. You can always make more crumbs, but you don’t need to make too much and waste it when first starting out. Don’t have cornflakes? Make these with panko bread crumbs or panko bread crumbs instead.
HOW TO MAKE BONELESS CHICKEN WINGS
Combine the chicken pieces, buttermilk, garlic powder, optional onion powder, paprika, salt, and black pepper in a bowl. Cover and refrigerate for at least 30 minutes or up to 4 hours. Place the flour in one bowl, whisk the eggs in a second bowl, and crush the cornflakes into small pieces (not powder) in a third bowl. Remove chicken pieces from the marinade. Dredge each piece in flour.
Then dip in the egg, and finally coat with crushed cornflakes. Press lightly to ensure the cornflakes adhere well.
Place coated pieces on a plate. Heat oil in a deep skillet or fryer to 350°F. Fry the chicken in batches for 3-4 minutes per side or until golden brown and cooked through with an internal temperature of 165°F.
Drain on paper towels.
Toss “wings” in sauce of your choice in a deep bowl. Serve immediately with ranch or blue cheese dressing, carrot and celery sticks, and fries on the side.
CRAVING MORE RECIPES?
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Combine the chicken pieces, buttermilk, garlic powder, optional onion powder, paprika, salt, and black pepper in a bowl. Cover and refrigerate for at least 30 minutes or up to 4 hours.
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Place the flour in one bowl, whisk the eggs in a second bowl, and crush the cornflakes into small pieces (not powder) in a third bowl.
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Remove chicken pieces from the marinade. Dredge each piece in flour, then dip in the egg, and finally coat with crushed cornflakes. Press lightly to ensure the cornflakes adhere well. Place coated pieces on a plate.
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Heat oil in a deep skillet or fryer to 350°F. Fry the chicken in batches for 3-4 minutes per side or until golden brown and cooked through (internal temperature of 165°F. Drain on paper towels.
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Toss “wings” in sauce of your choice in a deep bowl.
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Serve immediately with ranch or blue cheese dressing, carrot and celery sticks, and fries on the side.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 740kcal | Carbohydrates: 128g | Protein: 41g | Fat: 8g | Sodium: 1671mg | Fiber: 5g | Sugar: 14g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
