Updated on January 4th, 2024
This is the only recipe you need for boneless chicken wings. You’ll learn how to bread and fry chicken breast pieces for the perfect crunchy bite. The recipe also includes five different sauces to serve with the wings: buffalo, honey barbecue, Parmesan garlic, Asian, and Caribbean.
The normal process for making boneless chicken wings involves frying chicken pieces and then tossing them in one sauce of your choice. But if you can’t choose which sauce you want, go ahead and serve the fried chicken alongside an assortment of dipping sauces. This second option is super fun for parties.
Boneless chicken wings: What to expect
- Taste: Obviously, the sauce you choose dictates the flavor of the finished dish. The chicken itself, prepared and fried properly, should taste like a fresh chicken nugget.
- Texture: The chicken should be tender on the inside, which a crispy coating on the outside. The sauce will add a slightly stickiness.
- Foolproof factor: This recipe is a medium degree of difficulty. Breading the chicken can be tedious. You can easily prevent undercooked or overcooked chicken by heating the oil properly and using a meat thermometer. Reminder: Cooked chicken has an internal temperature of 165°F or 74°C. Your oil should be hot enough to pop a kernel of corn, but not so hot that it’s smoking.
- Timing: You can get this dish and one sauce ready in less than an hour, including 20 minutes of downtime while your chicken is in the refrigerator.
Ingredients needed for boneless chicken wings and sauces
The ingredients you need for the fried chicken by itself are:
- Boneless, skinless chicken breast, cut into 1-inch chunks
- Oil for deep frying
- All-purpose flour
- Salt and ground black pepper
- Cayenne pepper, garlic powder, and paprika
- Egg
- Milk
Buffalo wing sauce ingredients:
- Hot pepper sauce (such as Frank’s)
- Butter
Honey BBQ wing sauce ingredients:
- Ketchup
- White vinegar
- Molasses
- Honey
- Liquid smoke
- Salt
- Onion powder, chili powder
Parmesan wing sauce ingredients:
- Fresh garlic, peeled
- Olive oil
- Mayo
- Light corn syrup
- Parmesan cheese, grated
- White vinegar
- Lemon juice
- Salt and black pepper
- Crushed red pepper flakes
- Dried basil, marjoram, oregano, thyme
Asian wing sauce ingredients:
- Cornstarch
- Rice wine vinegar
- Corn syrup
- Sugar
- Chili-garlic sauce
- Soy sauce
- Lemon juice
- Ground ginger
- Salt
- Fresh garlic, minced
Caribbean jerk wing sauce ingredients:
- Butter
- Green onion, minced
- Water
- Ketchup
- Dark brown sugar
- Apple cider vinegar
- Hot sauce
- Worcestershire sauce
- Lemon juice
- Cayenne pepper
- Cornstarch
- Salt
- Garlic powder, onion powder, ground cloves, nutmeg, allspice, sage, thyme
Equipment
You don’t need a deep fryer to make wings. I deep fry in a large, deep pot. You’ll also need a meat thermometer, some flat dishes for breading, and baking sheets to stay organized. I like to lay out the breaded chicken pieces on a baking sheet covered with parchment paper. Then, I’ll put the whole sheet into the refrigerator for the cooling step.
Before I start frying, I’ll set out a different baking sheet lined with paper towels. That’s where I’ll place the chicken pieces as I pull them out of the hot oil.
More wings recipes
- Lemon pepper chicken wings: A long-time favorite on BlogChef that I recently remade. Still delicious, as expected.
- Honey mustard chicken wings: This one uses traditional wings (with bones) plus your grill for a tangy, tasty treat.
Boneless Chicken Wings with 5 Sauces
This recipe walks you through the breading and frying steps for boneless chicken wings. There are also five sauces included -- choose one to toss your fried chicken pieces in. Or, make more than one and serve them on the side with the fried chicken pieces.
Ingredients
Boneless chicken wings
- 2 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
Buffalo sauce
- ¼ cup hot pepper sauce
- 1 tablespoon butter, melted
Caribbean jerk sauce
- 3 tablespoons butter
- 2 tablespoons green onion (minced)
- ¾ cup ketchup
- ½ cup dark brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons hot sauce
- 2 teaspoons each Worcestershire and lemon juice
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon cornstarch
- 1/2 teaspoon each garlic powder, onion powder
- 1/8 teaspoon each ground cloves, nutmeg, allspice, sage, thyme
- 1 cup water
Asian wing sauce
- 2 teaspoons cornstarch
- 4 teaspoons rice wine vinegar
- ½ cup of 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)
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
- 1/4 teaspoon each dried basil, marjoram, oregano, thyme
- 1/8 teaspoon ground black pepper
Honey BBQ wings
- 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
Instructions
- Heat oil in a deep-fryer to 350°F or 174°C. 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.
- 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.
- Optionally, prepare one of the sauces below and toss the fried chicken pieces in the sauce. If you want to make more than one sauce, you can serve them as dipping sauces on the side.
Buffalo Wing Sauce
Combine hot sauce and butter in a small bowl. Microwave on high until the butter has melted (about 20 to 30 seconds). Mix well.
Honey BBQ Wing Sauce
- 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
- 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.
- Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.
Asian Wing Sauce
- In a small bowl, mix cornstarch with rice vinegar. Set aside. In a small saucepan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well.
- Bring the mixture to a boil, reduce heat then 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
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1205Total Fat: 43gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 146mgSodium: 4030mgCarbohydrates: 184gFiber: 3gSugar: 143gProtein: 29g
Nutrition information isn’t always accurate.
My guys are going to Love these!
My mouth is watering! I can’t wait to make these, this weekend!! Thank You:D
That looks mouthwatering, I’m definitely going to try this.
This is a great recipe and I hope you don’t mind my sharing it in my blog. I will give you full credit. Thanks for your detailed directions. Can’t way to make these for sporting events like the Superbowl.
WOW! These look amazing.
I’m so making some for football next Sunday! Now, to decide on which sauce???
Awesome… love the home made sauces rather than just from a bottle… Thanks!
This looks delicious. thank you for sharing this. Will be trying this during the week.
Has anyone made these and held them in a crockpot? Does the breading get gooey?
I just finished making the parmesan garlic hot wings. Tastes great, but a little bit peppery. Breading for the chicken has great taste and texture. I fried them up in a wok; I recommend it if you do not have a deep fryer.
What about if I use BBQ sauce ready bought?
Susan- that will work just fine.
Thanks Chef Bobby! cant wait to try it!!
These look great, can’t wait to try them! Though, I wish you had a recipe for a good Spicy Garlic wing sauce too, it’s my favorite!
Courtney- https://blogchef.net/spicy-garlic-wings-recipe/
Just use the sauce.
Thanks for posting such a great recipe! I don’t have a deep fryer and wanted to make this dish and take it over to a Superbowl party. Is there a way to modify the recipe so that the chicken is cooked partly by frying and partly in the oven? It would be great to finish the dish in the oven and serve it hot at the home where the party is taking place.
Patty- You could just bake them in the oven if you wanted. Or you could brown them in oil and then finish cooking the last few minutes in the oven at about 350 degrees.
Thanks Chef Bobby! Took your suggestion and browned the chicken in oil and then finished cooking in the oven. The dish was a hit!
Asian Wing Sauce was the hit of my Super Bowl Party this year. Better than BW3’s. Sweet initially then the heat finishes it off. Great recipe! Keep up the great blog!
I have made the Asian Wing Sauce twice already with my special flair. Meaning, I add more than the recipe allowed. I will be making this time and time again, (a healthier way though).
i was just looking for something good to make really quick then i came across this recipe so i gave it a try and though it took about 45 minutes or an hour to fix them it was totally worth it…thanks for the recipe
Okay I was looking at the Caribbean Jerk Chicken recipe, but where are the steps after “Step 1”?
Brandi- that is the only step. After simmering for 45 minutes you just mix the sauce with the prepared fried breaded chicken pieces and serve.
Great Recipe! Thanks
Made the boneless wings last night, and they were perfect!
I thought the cayenne might make them too spicy, but it actually worked out really well. Followed Directions exactly
Just made them today they were great! First time I fry chicken and the batter sticks so well thanks for the recipe!:)
These were great thank you! I don’t have a deep fryer so I placed them in the oven for 20 mins (turning after 10) at 400 and they were amazing! I have my own sauce from BWW so I used that instead. Once my jars are empty, I am going to try to make my own sauce. Thanks again!
OMG these were the best i have ever made… im only 13 and im a chef and these are fantastic. 6 out of 5 stars
is the liquid smoke flavoring really necessary? i dont have any and cant find it at my local store.
lizbeth- well, it is used for flavor but you could leave it out.
We absolutely loved these! We tried all of the sauces and everyone raved about them! Thank you so much.
Thank you for showing my spouse and I this wonderful recipe. We are going to enjoy this very much!
Who needs Buffalo Wild Wings when you have this post??? Thank you so very much for sharing!
Bobby,
Do you have a recipe for a bourbon sauce for boneless chicken wings?
Thanks
Deb
Deb Tino- No, sorry I do not have a bourbon sauce recipe, but it sounds like a fantastic idea for a future recipe. I do have bourbon chicken on here though. https://blogchef.net/bourbon-chicken-recipe/ …but I doubt thats what you are looking for.
I taste tested these before I served them tonight for the Super Bowl–they were great fresh from the fryer. I hope they tsste the same reheated.
Made these for the first time tonight and was very impressed. The breading was beyond perfect, held up super-well, perfect for making and freezing for snacks. The buffalo wing sauce was to die for and soaked in really well. The honey bbq had too much of a vinegar taste for my family and I only used 1/2 of what was called for. All in all, I will make these again and try the rest of the sauces. Thanks for sharing, I never knew it was so easy!
I have made the honey BBQ wings and the Caribbean jerk ones and fell in LOVE with the BBQ ones. I use the anytizers from Tyson and make the chicken in the deep fryer then just toss the chicken in the pot. They are easy to make and everyone loved them. The Caribbean jerk was good too, just a little more time consuming. Thanks for the recipe! 🙂
Just made the buffalo chicken last night for the first time and it came out great! I followed the recipe for the breading exactly and just used some Franks red hot for the sauce. Even my wife complimented the chicken! Any tips on how to make the chicken extra crispy?
Just made these last night with a blazin sauce recipe from another site, Amazing my wife and I loved them.
I crave these with the honey BBQ sauce when I’m PMSing. And you, sir, just made this girls life a lot easier.
Do you have a good honey mustard sauce that would go good on boneless wings?
Brian- You may want to try the Honey Mustard Sauce from this recipe: https://blogchef.net/breaded-chicken-tenders-recipe/
I have not actually tried coating the boneless wings in the sauce but I do think it will taste good.
Man I’m trying the Asian wings tonight! Can’t wait! YUM!
Thanks for these recipes Bobby. Could I make the sauces in advance and store them in the fridge? If so, for how long do you think they could be stored?
Amer- I am sorry but I am not sure. All of the sauces could be made in advance and stored in the fridge but I do not know for how long specifically.
How many servings does this make? I have football every Sunday at my place and buying wings have become expensive and a pain to get before the game starts. I want to be sure to make enough for 5 people to fill up on, granted we both know football makes men eat like pigs, should I double the recipe?
Kainen – I do not know exactly how many this recipe would serve but for 5 people I would recommend doubling the recipe.
Made these tonight and they are way better than buffalo wild wings. Spun them in pepper jelly as the glaze.
could i use water instead of milk due to milk allergy?
Masha- I have not tried so I don’t know the result. I think using water instead of milk would work okay though as long as the egg is still mixed in with the water.