boneless chicken wings
Crispy boneless chicken wings coated in flavorful seasoning and tossed in your favorite sauce—perfect for game day, parties, or quick comfort food.
Ingredients
Chicken
- 1.5 lbs chicken breasts cut into 1.5-inch chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Dry Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
Egg Wash
- 2 large eggs
- 2 tablespoons milk
Sauces (Choose One)
- Buffalo sauce
- BBQ sauce
- Honey garlic sauce
- Garlic parmesan
For Frying
- Oil for deep frying
- or cooking spray for air fryer
Instructions
Prepare the Chicken
- Season chicken pieces with salt, pepper, garlic powder, and paprika. Toss to coat.
Set Up Breading Station
- In one bowl: whisk eggs + milk.
- In another: mix flour, cornstarch, salt, paprika, and onion powder.
Bread the Chicken
- Dip each chicken piece in flour, then egg wash, then flour again for a thick, crispy coating.
Fry or Air-Fry
- Deep Fry:
- Heat oil to 350°F (175°C).
- Fry chicken 4–6 minutes until crispy and golden.
Air Fryer:
- Spray chicken with oil.
- Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
Pan-Fry:
- Shallow fry until each side is golden and chicken is cooked through.
Sauce Them
- Toss crispy chicken in buffalo, BBQ, garlic parmesan, or honey garlic sauce.
Serve
- Serve hot with ranch or blue cheese dressing.
Notes
- For extra crispy coating, double-dip in flour–egg–flour.
- Cornstarch helps achieve restaurant-style crunch.
- Keep fried wings warm in oven at 200°F (95°C).
- Works great with chicken thighs for juicier bites.
- Add cayenne to dry mix for spicy wings.