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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.

Buffalo Wing Sauce-

Honey BBQ Wing Sauce-

Parmesan Garlic Wing Sauce-

Asian Wing Sauce-

Caribbean Jerk Wing Sauce-

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How to Make Boneless Chicken Wings


  • Author: Bobby
  • Total Time: 30 minutes
Scale

Ingredients

  • 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

Buffalo Wing Sauce-

  • ¼ cup hot pepper sauce
  • 1 tablespoon butter

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

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

Asian Wing Sauce-

  • 2 teaspoons cornstarch
  • 4 teaspoons rice wine vinegar
  • A 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)

Caribbean Jerk Wing Sauce-

  • 3 tablespoons butter
  • 2 tablespoons green onion (minced)
  • 1 cup of 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

Instructions

  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.
  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.
  3. Mix fried chicken bits with your favorite wing sauce (sauce recipes found below).
  4. 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-

  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.
  2. This recipe can easily be double if you are making a large number of wings.

Honey BBQ Wing Sauce-

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

Parmesan Garlic Wing Sauce-

  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.
  2. Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.

Asian Wing Sauce-

  1. 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.
  2. 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-

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

80 comments

  1. Lucy says:

    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.

  2. Antonio says:

    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.

  3. Courtney says:

    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!

  4. Patty says:

    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.

  5. Bobby says:

    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.

  6. Patty says:

    Thanks Chef Bobby! Took your suggestion and browned the chicken in oil and then finished cooking in the oven. The dish was a hit!

  7. Robert says:

    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!

  8. Arthea says:

    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).

  9. glen says:

    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

  10. Brandi says:

    Okay I was looking at the Caribbean Jerk Chicken recipe, but where are the steps after “Step 1”?

  11. Bobby says:

    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.

  12. Alessa says:

    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

  13. mandee says:

    Just made them today they were great! First time I fry chicken and the batter sticks so well thanks for the recipe!:)

  14. Tammy says:

    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!

  15. Matthew says:

    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

  16. lizbeth says:

    is the liquid smoke flavoring really necessary? i dont have any and cant find it at my local store.

  17. Geena says:

    We absolutely loved these! We tried all of the sauces and everyone raved about them! Thank you so much.

  18. Magicrista says:

    Thank you for showing my spouse and I this wonderful recipe. We are going to enjoy this very much!

  19. Marin G says:

    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.

  20. Michelle says:

    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!

  21. Meghan says:

    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! 🙂

  22. Rich says:

    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?

  23. Ricardo says:

    Just made these last night with a blazin sauce recipe from another site, Amazing my wife and I loved them.

  24. Emily says:

    I crave these with the honey BBQ sauce when I’m PMSing. And you, sir, just made this girls life a lot easier.

  25. Amer says:

    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?

  26. Bobby says:

    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.

  27. Kainen says:

    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?

  28. Bobby says:

    Kainen – I do not know exactly how many this recipe would serve but for 5 people I would recommend doubling the recipe.

  29. LaBeef says:

    Made these tonight and they are way better than buffalo wild wings. Spun them in pepper jelly as the glaze.

  30. Bobby says:

    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.

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