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. Janie — January 5, 2011 @ 4:13 pm

    My guys are going to Love these!

  2. Alicia — January 6, 2011 @ 12:43 am

    My mouth is watering! I can’t wait to make these, this weekend!! Thank You:D

  3. Umm Mymoonah — January 6, 2011 @ 9:20 am

    That looks mouthwatering, I’m definitely going to try this.

  4. Lucy — January 6, 2011 @ 5:11 pm

    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.

  5. Katherine — January 6, 2011 @ 5:24 pm

    WOW! These look amazing.

  6. Lori R — January 8, 2011 @ 10:04 pm

    I’m so making some for football next Sunday! Now, to decide on which sauce???

  7. Bryan — January 10, 2011 @ 11:39 am

    Awesome… love the home made sauces rather than just from a bottle… Thanks!

  8. mom2triplets04 — January 16, 2011 @ 3:51 pm

    This looks delicious. thank you for sharing this. Will be trying this during the week.

  9. Leanne — January 25, 2011 @ 1:09 pm

    Has anyone made these and held them in a crockpot? Does the breading get gooey?

  10. Antonio — January 27, 2011 @ 2:48 pm

    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.

  11. Susan — January 30, 2011 @ 4:35 am

    What about if I use BBQ sauce ready bought?

  12. Bobby — January 30, 2011 @ 7:56 am

    Susan- that will work just fine.

  13. Susan — January 31, 2011 @ 5:10 am

    Thanks Chef Bobby! cant wait to try it!!

  14. Courtney — February 5, 2011 @ 9:12 am

    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!

  15. Bobby — February 5, 2011 @ 11:03 am
  16. Patty — February 5, 2011 @ 12:40 pm

    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.

  17. Bobby — February 6, 2011 @ 11:01 am

    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.

  18. Patty — February 6, 2011 @ 9:47 pm

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

  19. Robert — February 8, 2011 @ 9:36 am

    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!

  20. Arthea — March 2, 2011 @ 11:06 am

    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).

  21. glen — March 4, 2011 @ 11:18 am

    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

  22. Brandi — March 20, 2011 @ 6:10 am

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

  23. Bobby — March 20, 2011 @ 9:07 am

    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.

  24. Alessa — May 7, 2011 @ 11:14 am

    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

  25. mandee — July 6, 2011 @ 6:25 pm

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

  26. Tammy — August 30, 2011 @ 8:16 pm

    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!

  27. Matthew — November 17, 2011 @ 11:21 am

    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

  28. lizbeth — January 6, 2012 @ 7:25 pm

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

  29. Bobby — January 6, 2012 @ 9:58 pm

    lizbeth- well, it is used for flavor but you could leave it out.

  30. Geena — January 14, 2012 @ 7:01 pm

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

  31. Magicrista — January 15, 2012 @ 4:10 pm

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

  32. jan — February 1, 2012 @ 10:41 am

    Who needs Buffalo Wild Wings when you have this post??? Thank you so very much for sharing!

  33. Deb Tino — February 2, 2012 @ 11:26 am


    Do you have a recipe for a bourbon sauce for boneless chicken wings?



  34. Bobby — February 2, 2012 @ 10:04 pm

    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. …but I doubt thats what you are looking for.

  35. Marin G — February 5, 2012 @ 2:41 pm

    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.

  36. Michelle — March 28, 2012 @ 5:57 pm

    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!

  37. Meghan — April 4, 2012 @ 3:14 pm

    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! 🙂

  38. Rich — July 10, 2012 @ 3:52 am

    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?

  39. Ricardo — July 10, 2012 @ 4:40 pm

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

  40. Emily — July 18, 2012 @ 10:10 pm

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

  41. Brian — July 24, 2012 @ 8:05 pm

    Do you have a good honey mustard sauce that would go good on boneless wings?

  42. Bobby — July 24, 2012 @ 9:25 pm

    Brian- You may want to try the Honey Mustard Sauce from this recipe:

    I have not actually tried coating the boneless wings in the sauce but I do think it will taste good.

  43. Renee — August 22, 2012 @ 1:01 pm

    Man I’m trying the Asian wings tonight! Can’t wait! YUM!

  44. Amer — August 22, 2012 @ 4:20 pm

    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?

  45. Bobby — August 22, 2012 @ 9:47 pm

    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.

  46. Kainen — August 25, 2012 @ 7:01 pm

    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?

  47. Bobby — August 25, 2012 @ 9:58 pm

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

  48. LaBeef — September 6, 2012 @ 7:23 pm

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

  49. Masha — October 5, 2012 @ 9:12 am

    could i use water instead of milk due to milk allergy?

  50. Bobby — October 5, 2012 @ 8:18 pm

    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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