No one will have a bone to pick with this simple and tasty Boneless Chicken Wings recipe!
I only first tried boneless chicken wings last year when I got some pizzas for dinner one night. Normally, I cook during the week, but I had a long day in the office, and I wasn’t up for dirtying up the kitchen. Knowing how hungry I was and how ravenous my kiddos were after school, I ordered some boneless chicken wings. I had a coupon, and I’m a sucker for good deals.
Anyway, when I opened the box, all I saw was a pile of chicken nuggets. Then I took a bite, and guess what? They were chicken nuggets. Because that’s what boneless chicken wings are—chicken nuggets. It’s all white meat deep-fried in a crispy breading. Sure, they were all brushed in a mildly spicy Buffalo wing sauce, but any surefire chicken wing aficionado knows when they’ve been bamboozled. Honestly, I didn’t mind. Questionable rebranding aside, they were tasty.
If you’re a fan of faux wings, this recipe suits you. These little guys are fried and ready to be sauced. Like any good nugget (okay—or wing), they’re crispy on the outside and irresistibly juicy on the inside. The simple blend of cayenne, black pepper, paprika, and garlic powder lays the flavor base for your sauce of choice. Or enjoy them naked with a Honey Mustard Dipping Sauce! Overall, these kid-approved boneless wings are great for game days, parties, and weeknight dinners with the fam.
Are These Boneless Chicken Wings Healthy?
Well, these wings are fried. There’s no way around that. But at least you’re getting some protein. Also, they’re made from chicken breast, which is certainly leaner than your standard chicken wings. If you want to lighten things up, you could air fry them. You’ll get the crunch without the grease, though personally, the grease is part of this recipe’s appeal.
Regarding substitutions, you may use whole-wheat or almond flour, depending on your dietary preference. Additionally, unsweetened oat or almond milk also works as a dairy-free alternative for the batter.
Keeping It Chill
I don’t always have the time to chill my battered chicken, but I certainly try to. This isn’t just an extra step. Chilling before you fry helps the coating stick to the chicken. Otherwise, you run the risk of the batter sliding off during the frying process. A proper chill ensures that the batter isn’t going anywhere and pretty much guarantees you a crisp nugget.
Speaking of crisp, don’t skip the double dredge. That additional dip promises you a thick crust for a satisfying crunch. And as a bonus, you keep the breast meat from overcooking and turning dry.
How Do I Store Leftovers?
Any leftovers can be refrigerated for up to 4 days in an airtight container. I like to reheat the boneless wings in the air fryer, but an oven works, too. The wings can also be frozen in a Ziploc bag for up to 3 months. Flash-freeze them on a baking tray for 1 hour first.
Serving Suggestions
Serve these “wings” alongside game day favorites like Air-Fryer Fried Pickles and Jalapeño Poppers. Also, this Buffalo Dip (With Cauliflower!) is a healthy-ish side if you want to sneak in some veggies.
This recipe also makes for a tasty main dish. All you need to do is add a side. Since you have all that oil left from the wings, whip up a batch of these decadent Battered Fries. For something healthier, try this Butternut Squash Fries or Air-Fryer Sweet Potato Fries recipe.
Ingredients
- Vegetable oil for frying
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 large egg
- 1 cup milk
- 1 pound chicken breasts boneless and skinless, cut into 1/2-inch strips
Instructions
- Heat the oil in a deep fryer or large saucepan to 375°F.
- In a large bowl, combine flour, salt, black pepper, cayenne pepper, paprika, and garlic powder. In another bowl, whisk together the egg and milk.
- Dip chicken strips into the egg mixture and then into the flour mixture to coat them twice. Chill the coated chicken in the refrigerator for 20 minutes.
- Fry the chicken in batches to avoid overcrowding, for 5-6 minutes, or until golden and internal temperature reaches 165°F.
- Toss the fried chicken in your favorite wing sauce and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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