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If you’re still working on your Super Bowl food lineup, add these amazing boneless wings to the list! They have a crispy buttermilk breading and are tossed in a mouthwatering buffalo sauce.
Boneless Buffalo Wings
For a meal, appetizer, snack, you name it, you can never go wrong with some fresh boneless wings. Skip the takeout and try making some from scratch for your next get-together! Using this recipe, you’ll be able to make drool-worthy boneless wings with the BEST crispy crust. All you need is some ranch or blue cheese dressing for dipping to take them to the next level!
It’s a tasty combination of extra-fine panko breadcrumbs and buttermilk for a breading that’s tender and light, but nice and crunchy! I tossed my boneless wings in some homemade buffalo sauce, but the good news is, this recipe is super versatile and you can use any sauce or rub you like.
You only need a few simple ingredients to create the best boneless wings with an irresistible, crispy crust. Once you have a batch of them fried up, feel free to toss them in your favorite wing sauce! The sky is the limit!
- Boneless, Skinless Chicken Breasts: The base of your wings! Using boneless thighs will also work. Cutting them into 2-inch chunks creates bite-sized pieces that cook evenly.
- Seasonings: I used a mix of onion powder, garlic powder, paprika, and salt and pepper to give the chicken pieces flavor.
- Eggs: Binds the dry ingredients to the chicken and helps the coating adhere.
- Buttermilk: Adds moisture and richness to the coating, making it tender and flavorful. Regular milk can also be used as a substitute.
- All-Purpose Flour: The base of the crispy coating for the boneless wings.
- Panko Breadcrumbs: These light and airy crumbs create a super crunchy texture. Pulsing them creates a finer texture for even crispier results.
- Buffalo Wing Sauce: The classic flavor we all know and love! Use bottled or homemade buffalo sauce. You can adjust the heat level to your preference.
- Oil for Frying: Heats up to high temperatures to cook the chicken in. Any neutral oil with a high smoke point works. I recommend canola, peanut, or vegetable oil.
Making the Best Boneless Wings
Takes a little bit of prep but it’s much easier than you’d think. Also, if you’re not up for frying your boneless wings in oil, I have included methods to air fry and bake them below! Whatever is most convenient for you!
- Cut Chicken: Cut the chicken into 2-inch pieces and place into a large bowl.
- Seasoning Mixture: In a small bowl, add the onion powder, onion powder, paprika, seasoned salt, and pepper and then stir to combine.
- Coat: Add the seasoning to the bowl of chicken and then toss to coat well.
- Prepare Breading Station: Use three shallow bowls to prepare the breading station. Whisk the eggs and buttermilk in one bowl, and then add the flour to the second bowl. Blend the Panko breadcrumbs to be finer in texture then add to the third bowl.
- Dredge: Place each piece of seasoned chicken in the egg wash followed by the flour.
- Coat in Breadcrumbs: Dip the chicken piece back in the egg wash, then finish by coating the chicken in the breadcrumbs.
- Repeat: Repeat with the remaining pieces of chicken.
- Fry: Heat 3 inches of oil in a large skillet and fry the chicken until golden brown and cooked through.
- Remove Excess Oil: Place the fried chicken on a paper towel so it absorbs the oil.
- Coat in Sauce: Coat the boneless chicken wings in buffalo sauce if you desire.
- Serve: Serve with dipping sauce on the side and enjoy!
More Cooking Options
So you can have crispy, delicious boneless wings no matter what!
- Air Fry: Spray both sides of the chicken pieces with cooking spray, then place them in the basket of the air fryer. Cook at 400 degrees Fahrenheit for 4 minutes. Flip the chicken pieces and cook for an additional 4 minutes. Coat in buffalo sauce before serving!
- Bake: Spray the breaded chicken pieces with cooking spray. Place them on a baking sheet lined with a wire cooling rack. Bake at 400 degrees Fahrenheit for 8 minutes, then flip the chicken and cook for an additional 8 minutes. Coat in buffalo sauce before serving.
Storing Leftover Boneless Wings
If you have leftover boneless wings, let them cool completely before packing them into an airtight container. They’ll keep safely in the fridge for 3-4 days or the freezer for up to 3 months.
To reheat (and keep your wings crispy) preheat your oven to 400 degrees Fahrenheit or air fryer to 375 degrees Fahrenheit. Spread the wings in a single layer (allowing plenty of airflow if using an air fryer) and heat for 10-15 minutes, flipping halfway through. Cook until warmed through and crispy again.
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Cut the chicken into 2-inch pieces and place into a large bowl.
In a small bowl, add the onion powder, onion powder, paprika, seasoned salt, and pepper and stir to combine.
Add the seasoning to the bowl of chicken and toss to coat well.
Use three shallow bowls to prepare the breading station. Whisk the eggs and buttermilk in one bowl, and add the flour to the second bowl. Blend the Panko breadcrumbs to be finer in texture then add to the third bowl.
Place each piece of seasoned chicken in the egg wash followed by the flour.
Dip the chicken piece back in the egg wash, then finish by coating the chicken in the breadcrumbs.
Repeat with the remaining pieces of chicken.
Heat 3 inches of oil in a large skillet and fry the chicken until golden brown and cooked through.
Place the fried chicken on a paper towel to absorb the oil.
Coat the boneless chicken wings in buffalo sauce if you desire.
Serve with dipping sauce on the side and enjoy!
Calories: 413kcalCarbohydrates: 54gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 151mgSodium: 622mgPotassium: 494mgFiber: 2gSugar: 3gVitamin A: 334IUVitamin C: 1mgCalcium: 103mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About Alyssa Rivers
Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.