How to Make Boneless Chicken Wings 5 Ways

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.

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Yield: 4 servings

Boneless Chicken Wings with 5 Sauces

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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

1. 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.
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. 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

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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1205Total Fat: 43gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 146mgSodium: 4030mgCarbohydrates: 184gFiber: 3gSugar: 143gProtein: 29g

Nutrition information isn’t always accurate.