These crispy boneless chicken wings are the perfect game-day snack or dinner option. Coated in a crunchy double breading and tossed in a rich, spicy buffalo sauce, these homemade chicken wings are a flavorful treat that will impress your guests. Whether you’re craving crispy chicken wings, buffalo chicken, or a fun appetizer, this recipe delivers everything you want. With easy-to-follow instructions, you’ll have juicy, tender chicken with the ideal balance of spice and crunch. Serve with ranch dressing, blue cheese, and celery sticks for a classic finish.

Ingredients:
For the Boneless Chicken Wings:
- 2 large eggs
- ½ cup milk (whole, 2%, or your preferred milk)
- 1 cup all-purpose flour (bleached or unbleached)
- Salt (to taste)
- Freshly cracked black pepper (to taste)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 pounds boneless, skinless chicken breasts (trimmed and cut into 2-inch pieces)
- Neutral oil (avocado oil, olive oil, vegetable oil, etc., enough for frying)
For the Buffalo Sauce:
- ¼ cup unsalted butter
- ⅔ cup hot sauce
- ½ teaspoon garlic powder
To Serve:
- Additional buffalo sauce
- Ranch dressing
- Blue cheese dressing
- Celery sticks
Instructions:
- Prepare the Chicken:
- In a large shallow bowl, whisk together 2 eggs and ½ cup of milk until the mixture becomes pale and smooth. Set aside.
- In a second large shallow bowl, combine 1 cup of all-purpose flour, salt, pepper, paprika, garlic powder, and onion powder. Whisk to combine, then set aside.
- One at a time, dip each piece of chicken into the egg mixture, ensuring it is fully coated. Let excess egg drip off before rolling the chicken in the flour mixture. Press the flour mixture onto the chicken to ensure an even coating. Repeat the process, dipping the chicken back into the egg wash and then into the flour mixture again.
- Once all chicken pieces are coated, place them on a baking sheet or plate. Chill in the refrigerator for 20 minutes.
- Make the Buffalo Sauce:
- In a small microwave-safe bowl, melt ¼ cup unsalted butter in the microwave in 15-second increments, stirring in between.
- Once melted, whisk the butter with ⅔ cup hot sauce and ½ teaspoon garlic powder in a medium mixing bowl until smooth and well-combined. Set aside.
- Fry the Chicken:
- Heat 2 to 3 inches of neutral oil in a large pot over medium-high heat. Use a deep-fry thermometer to heat the oil to 375°F.
- Line a large plate with paper towels and place a wire rack on top to drain excess oil.
- Once the oil reaches 375°F, carefully add the breaded chicken pieces to the hot oil in batches, ensuring they don’t overcrowd. Fry for 3 to 5 minutes or until the internal temperature of the chicken reaches 160°F to 162°F.
- Use tongs to remove the chicken from the oil and place it on the wire rack to drain. Let the chicken rest for a few minutes; it will continue to cook and reach a safe internal temperature of 165°F.
- Repeat with the remaining chicken pieces.
- Toss the Chicken in Buffalo Sauce:
- Add half of the fried chicken to the buffalo sauce and toss gently to coat. Transfer the coated chicken to serving plates.
- Repeat with the remaining chicken.
- Serve:
- Serve the boneless chicken wings immediately with additional buffalo sauce, ranch dressing, blue cheese dressing, and celery sticks on the side.
Why You’ll Love This Recipe
These homemade boneless chicken wings are crispy on the outside, tender on the inside, and coated in a flavorful buffalo sauce that strikes the perfect balance between heat and richness. The double breading process ensures a crunchy exterior while keeping the chicken juicy. Whether you’re serving them at a party, game day, or as a quick dinner, these boneless wings are sure to be a crowd-pleaser!

Tips
- Chill the Chicken: Chilling the breaded chicken pieces in the fridge for 20 minutes helps the breading adhere better while frying.
- Oil Temperature: Ensure your oil is at the right temperature (375°F) to achieve that perfect crispy texture. If the oil is too cold, the wings will absorb too much oil and become greasy.
- Test for Doneness: Always check the internal temperature of the chicken to ensure it’s cooked through. The safe cooking temperature is 165°F.
Variations and Substitutions
- Different Sauces: If you prefer a milder flavor, swap the buffalo sauce for barbecue sauce or honey mustard. You can also make a garlic Parmesan sauce for a non-spicy alternative.
- Baking Option: If you prefer to bake instead of fry, preheat your oven to 400°F, arrange the breaded chicken on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
- Dairy-Free: For a dairy-free version, use a dairy-free milk substitute and choose a dairy-free butter and cheese alternative.
FAQs
Can I use frozen chicken?
It’s best to use fresh chicken for this recipe, as frozen chicken may not fry as well and could release excess moisture, affecting the breading.
How can I make these wings spicier?
Add more hot sauce to the buffalo sauce or include a dash of cayenne pepper for an extra kick.
Can I make these ahead of time?
You can bread and chill the chicken ahead of time and fry them just before serving. The buffalo sauce can also be made ahead and stored in the refrigerator.
Serving and Suggestions
Boneless chicken wings are perfect as an appetizer or main dish. Serve them with a variety of dipping sauces, like ranch, blue cheese, or a creamy garlic sauce, and add crunchy sides like celery sticks or carrot sticks to balance the spice. Pair them with a refreshing beverage like iced tea or beer for a game day or party favorite!
Boneless Chicken Wings
6
servings20
minutes15
minutesIngredients
For the Boneless Chicken Wings:
2 large eggs
½ cup milk (whole, 2%, or your preferred milk)
1 cup all-purpose flour (bleached or unbleached)
Salt (to taste)
Freshly cracked black pepper (to taste)
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
2 pounds boneless, skinless chicken breasts (trimmed and cut into 2-inch pieces)
Neutral oil (avocado oil, olive oil, vegetable oil, etc., enough for frying)
For the Buffalo Sauce:
¼ cup unsalted butter
⅔ cup hot sauce
½ teaspoon garlic powder
To Serve:
Additional buffalo sauce
Ranch dressing
Blue cheese dressing
Celery sticks
Directions
- Prepare the Chicken:
- In a large shallow bowl, whisk together 2 eggs and ½ cup of milk until the mixture becomes pale and smooth. Set aside.
- In a second large shallow bowl, combine 1 cup of all-purpose flour, salt, pepper, paprika, garlic powder, and onion powder. Whisk to combine, then set aside.
- One at a time, dip each piece of chicken into the egg mixture, ensuring it is fully coated. Let excess egg drip off before rolling the chicken in the flour mixture. Press the flour mixture onto the chicken to ensure an even coating. Repeat the process, dipping the chicken back into the egg wash and then into the flour mixture again.
- Once all chicken pieces are coated, place them on a baking sheet or plate. Chill in the refrigerator for 20 minutes.
- Make the Buffalo Sauce:
- In a small microwave-safe bowl, melt ¼ cup unsalted butter in the microwave in 15-second increments, stirring in between.
- Once melted, whisk the butter with ⅔ cup hot sauce and ½ teaspoon garlic powder in a medium mixing bowl until smooth and well-combined. Set aside.
- Fry the Chicken:
- Heat 2 to 3 inches of neutral oil in a large pot over medium-high heat. Use a deep-fry thermometer to heat the oil to 375°F.
- Line a large plate with paper towels and place a wire rack on top to drain excess oil.
- Once the oil reaches 375°F, carefully add the breaded chicken pieces to the hot oil in batches, ensuring they don’t overcrowd. Fry for 3 to 5 minutes or until the internal temperature of the chicken reaches 160°F to 162°F.
- Use tongs to remove the chicken from the oil and place it on the wire rack to drain. Let the chicken rest for a few minutes; it will continue to cook and reach a safe internal temperature of 165°F.
- Repeat with the remaining chicken pieces.
- Toss the Chicken in Buffalo Sauce:
- Add half of the fried chicken to the buffalo sauce and toss gently to coat. Transfer the coated chicken to serving plates.
- Repeat with the remaining chicken.
- Serve:
- Serve the boneless chicken wings immediately with additional buffalo sauce, ranch dressing, blue cheese dressing, and celery sticks on the side.

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