How to Make Boneless Chicken Wings

You may be wondering how to make boneless chicken wings. Luckily boneless chicken wings are very easy to make and the truth is, there is really no such thing as a boneless chicken wing. Boneless chicken wings are simply breaded pieces of chicken breast. Popular chains like Buffalo Wild Wings have made these extremely popular. What I like about boneless wings instead of your normal chicken wing is that they are far less messy. They are very easy to eat with a fork and you don’t have to worry about bones. In this article I explain how to make a crispy breaded that can be used for all of the sauces. I also introduce recipes for 5 of my favorite wing sauces. These sauces include buffalo, honey BBQ, Parmesan garlic, Asian, and Caribbean jerk. Fans of a lot of spice are sure to enjoy the buffalo, Asian, and Caribbean jerk sauces. Those who like a more mild sauce will enjoy the honey BBQ and the parmesan garlic. With the playoffs coming up and the Super Bowl right around the corner, these are perfect for Game Day.

The first thing you are going to want to do is bread the chicken pieces and fry them. This is a universal breading that will work perfectly for all of the sauces in this post. The sauces can be prepared in advance or while the chicken tenders are frying.


3 boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
1 cup all purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon paprika
1 egg
1 cup milk

Cooking Instructions:

Step 1: Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes.
Step 2: Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.
Step 3:
Mix fried chicken bits with your favorite wing sauce (sauce recipes found below).

Now, here are the sauces. The sauces can be prepared in advance or while the chicken bits are frying. I have recipes for 5 different types of delicious wing sauces. Most of these sauces will make a lot, so they will be able to cover large batches of boneless wings.

Buffalo Wing Sauce-

¼ cup hot pepper sauce
1 tablespoon butter

Cooking Instructions:

Step 1: Combine hot sauce and butter in a small bowl. Microwave on high until the butter has melted (about 20 to 30 seconds). Mix well. This recipe can easily be double if you are making a large amount of wings.

Honey BBQ Wing Sauce-

1 ¼ cups ketchup
1/3 cup white vinegar
¼ cup molasses
¼ cup honey
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder

Cooking Instructions:

Step 1: In a small saucepan over medium heat combine all of the ingredients. Stir until well combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.

Parmesan Garlic Wing Sauce-

4 garlic cloves (peeled)
1 teaspoon olive oil
½ cup mayonnaise
2 tablespoons light corn syrup
5 teaspoons grated parmesan cheese
1 tablespoon white vinegar
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon crushed red pepper flakes
¼ teaspoon dried basil
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1/8 teaspoon ground black pepper

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife.
Step 2: Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.

Asian Wing Sauce-

2 teaspoons cornstarch
4 teaspoons rice wine vinegar
½ cup corn syrup
1/3 cup sugar
¼ cup chili-garlic sauce
1 teaspoon soy sauce
1 teaspoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon garlic (minced)

Cooking Instructions:

Step 1: In a small bowl mix cornstarch with rice vinegar. Set aside. In a small sauce pan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well.
Step 2: Bring the mixture to a boil, reduce heat the simmer until it becomes thick. Remove from heat, allow it to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready).

Caribbean Jerk Wing Sauce-

3 tablespoons butter
2 tablespoons green onion (minced)
1 cup water
¾ cup ketchup
½ cup dark brown sugar
¼ cup apple cider vinegar
2 tablespoons hot sauce
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 ½ teaspoons cayenne pepper
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoons nutmeg
1/8 teaspoon allspice
1/8 teaspoon sage
1/8 teaspoon thyme

Cooking Instructions:

Step 1: In a small saucepan sauté onion in butter over medium heat. Whisk in the remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.


87 Responses to “How to Make Boneless Chicken Wings”

  1. Anthony — October 11, 2012 @ 4:25 pm

    Is there a recipe for the mild sauce from buffalo wild wings? and are those wings crispy?

  2. Bobby — October 11, 2012 @ 8:28 pm

    Anthony – I am not sure about the mild sauce from buffalo wild wings, there may be a recipe out there, I don’t know. The wings are crispy but you will want to eat them as soon as possible or they may become soggy.

  3. Linda Dibiaso — November 19, 2012 @ 5:13 pm

    How to make ahead and reheat for a party? Do you soak in the sauce then heat. Or. Just fry up the chicken, refrigerate then reheat in oven and dip into the different sauces to serve?

    Can you warm in microwave to reheat. Or. Bake?

  4. Bobby — November 19, 2012 @ 10:00 pm

    Linda Dibiaso – I would not recommend reheating these. These chicken wings are best served immediatly after coming out of the fryer. Reheating them is going to make them soggy. All of the sauces can be prepared in advance and reheated though.

  5. Mallory — December 24, 2012 @ 10:53 am

    Do you have a sweet but tangy sauce I really like both Thanks Mallory

  6. Bobby — December 24, 2012 @ 8:36 pm

    Mallory – Sorry, I do not have a recipe for a sweet but tangy sauce but there might be one on here in the future.

  7. cathy — January 8, 2013 @ 4:00 pm

    made these tonight w the honey bbq sauce, 100% amazing!!!…followed directions to the t for the wings, only change i did was i added a little chili powder and 1/2 cup of coke a cola to the sauce. family raved about them!! thank you so very much, going to make again for our super bowl party for sure!!!

  8. carol — January 12, 2013 @ 8:11 pm

    can these buffalo bites be frozen at any point?

  9. Bobby — January 12, 2013 @ 8:40 pm

    carol – I have never tried freezing these so I cannot really comment on how they would turn out. Sorry.

  10. Jen — February 6, 2013 @ 12:08 pm

    What’s the best oil to use to fry these?

  11. Bobby — February 6, 2013 @ 6:02 pm

    Jen – peanut oil would be a good oil to fry them in.

  12. Monty — February 19, 2013 @ 4:16 am

    HI can you please let me the exact weight of the chicken for this recipe?

  13. Patricia Bagwell — April 5, 2013 @ 10:51 am

    I just made them for lunch. Yum! Thanks for sharing the recipe.

  14. Paige — May 4, 2013 @ 3:07 pm

    I know some people asked if you can freeze them… I make these all the time (thanks for the recipe) and freeze them. So what I do: 1) Make a double batch 2) Follow all instructions, except for sauce 3) Let all the chicken cool on plates 4) Once thoroughly cooled, fill 1 gallon freezer bags half way with chicken. 3) Freeze 4)Pull as many pieces as you need 4) Reheat in oven or microwave 5) Use a frying pan, throw chicken in top with sauce, coat, warm, and enjoy!!

    I have done this many many times, including tonight!

  15. Lindsey — June 25, 2013 @ 12:23 pm

    Making these for lunch today because we had them for dinner last night and it was a big hit!!! DELICIOUS!!

  16. tiffny — July 19, 2013 @ 2:35 pm

    I’ve made this once before and I’m making them again today! I love the buffalo sauce and the honey BBQ I haven’t been able to make the other ones yet but I have this added to my favorites. Now I don’t use the same egg and milk way to batter the chicken and I make my own batter but everything else is amazing ! Ty

  17. VSweeten — August 18, 2013 @ 4:36 pm

    I made the Parmesan Garlic and Honey BBQ sauces tonight. They were both AMAZING! I altered Parm Garlic slightly by adding a stick of melted butter.

    And since we don’t fry anything at home my honey and I used the dry seasonings in the dredge recipe as a dry rub and grilled the wings. They turned out fabulously, now I have no reason not to stop spending $30 a meal at BWW’s and WingStop.

    We will be trying these sauces on Tyson frozen chicken strips and bites in the very near future!

  18. Pam — October 15, 2013 @ 5:48 pm

    I just used your base breading recipe but modified a bit…..fantastic!!! Wasabi Wings…message me if you want the details. Thanks.

  19. Fernando — October 21, 2013 @ 6:21 pm

    thanks for sharing, im kind of a noob at kitchen, but this was easy to do and great taste, now i have another recipe to my list. thank you

  20. tommy — November 24, 2013 @ 5:00 pm

    just made these today they where delicious. quick and easy to make

  21. Kirk Allain — November 25, 2013 @ 7:14 pm

    If you know you are gunna make these in advance take the chicken after you cut it up, mix about 1/2 cup of water with about 10tbsp of seasoned chicken fry from your local grocery store let te chicken marinate in the fridge for about 24 hours. Once marinated take out dip the chicken in seasoned chicken fry take out dip in egg wash as stated in recipe then roll in the flour mixture stated in the recipe!! Very crispy batters sticks really well they are just double battered! A little Popeyes fried chicken secret!

  22. Kathy — January 11, 2014 @ 12:40 pm

    This recipe was fabulous! I started dipping them twice in the egg/flour mixture as recommended, but was running out of flour and time, so resorted to dipping once. They turned out great! Fast and easy! I used an electric skillet so I could control the cooking temperature and then I also decided to slather them in the sauce and put in the oven for a while to set the sauce and to keep them warm. I will be using this recipe again! (I used the honey bbq recipe, but may add a bit more spicy heat next time to accommodate different tastes.)

  23. Kfly — February 3, 2014 @ 12:03 pm

    Marinated these in egg and buttermilk mixture all day. This makes a difference. Also fried half and baked half and both were excellent with the exception of baked was way more healthy. There is also no taste difference or need to put butter in the hot sauce. Tastes the same either way without the unneeded extra calories and fat

  24. Deb Solomon — February 17, 2014 @ 10:54 am

    To make the chicken gluten free, I substituted cornstarch for the flour. I skipped the egg and milk dip, but they still turned out crisp and delicious I also added 1/4 cup brown sugar to the honey bbq sauce. This sauce was delicious on the chicken and on burgers, too.

  25. billy — February 28, 2014 @ 1:34 pm

    Add some cornstarch to the flour and they will stay crunchy for hours. I use 1 cup flour to 1/2 cup corn starch.

  26. Tarah — October 11, 2014 @ 7:51 pm

    I made the honey bbq wings tonight.. they were amazing!! I will surely be making these again. Thanks for the recipe!

  27. Amanda — December 18, 2014 @ 1:38 pm

    This recipe was fantastic! Thank you for sharing 🙂

  28. Xiong Chang — February 5, 2015 @ 7:41 pm

    Sorry, I stumbled upon this page stating “there is really no such thing as a boneless chicken wing.” and I would like to respectfully disagree. There is in fact real boneless chicken wings. I serve them from my food truck, and they are served all over the world. Specifically in thailand, and taiwan, which i have visited and tasted with my own pallets. I’m certain other parts of the world serve them as well, i have yet the pleasure to venture to try them.

  29. Gigi — March 22, 2015 @ 9:51 am

    How many servings does this recipe yield? I need to make this as an appetizer for 10 people. Thanks!

  30. Bobby — March 22, 2015 @ 8:21 pm

    I would say the breaded boneless wings recipe makes about 3 servings.

  31. kat — October 30, 2015 @ 11:24 am

    This looks so good and my son loves your mac and cheese recipe. Thanks for helping me to learn how to cook over the years.

  32. Momof5 — February 26, 2016 @ 5:42 pm

    I’ve been making these hot wings for about 7 months. I’ve tried over and over to find an easy way to coat them with the flour an easy way, I found it was easy and no more messy hands if you combine the flour mixture in a ziploc baggie and put the chicken in it and shake it til coated. Then take it and put in egg mixture and return to baggie and shake again. Much easier for me and less of a mess. I use Louisiana hot wing sauce and add the tbsp of butter to give it some heat. Very good and my husband loves it!! Don’t know if this will help anyone but it helped me!! Good luck! 🙂

  33. Jeff — March 18, 2016 @ 8:15 am

    Hi Bob, can I use honey instead of corn syrup in your garlic pam sauce?

  34. Bobby — March 18, 2016 @ 6:36 pm

    Hi Jeff,

    I have never tried using honey in place of corn syrup but I don’t see why it would not work. Let everyone know how it turns out!

  35. Wendy — May 1, 2016 @ 12:13 pm

    Do you have a honey mustard sauce recipe?

  36. Karen — July 11, 2016 @ 8:32 pm

    I had BW3’S Boneless Hot BBQ wings tonight for dinner. By chance, do you have a recipe for that?

  37. Missy — June 8, 2017 @ 12:30 am

    Just a small note, I found this page through the Yummly web site but one small problem. It looks VERY wrong on the yummly side. I show ALL of the ingredients for ALL of the different ways listed in one big huge ingredient list, that makes like over a 30 item list going on. Not sure this is going to help get people to want to make them 🙂 Just a heads up! Thanks for the page and I think I’m gonna have to try these!

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