Ever browsed a menu and thought, "What are boneless wings"? We're here to demystify this type of wing and tell you how are boneless wings made.
What Are Boneless Wings?
Updated on Apr. 26, 2024
If you asked me what my favorite food of all time was, I’d always answer with the same: chicken wings. I’ve been smackin’ on chicken wings for as long as I can remember—even my mom says it’s practically all she ate while she was pregnant with me. Coincidence? Maybe. I’ve always been a bone-in gal, but a lot of my friends say otherwise. They prefer boneless because they’re easier to eat, cleaner and come with a nice breading. And they’re not the only ones. Boneless wings are intensely popular.
(In case, you’re craving wings and don’t have time for making them at home, here are some chicken wings restaurants to try!)
But how are boneless wings made, and are they really wings at all? Here’s what you need to know before you start chowin’ down on your next boneless round.
What are boneless wings?
There are many different cuts of chicken. Breast, thigh, tenderloin, leg, wing… I could go on. The chicken wing, however, has become practically synonymous with sports and game days. Order a plate of wings, and you’ll surely have a crowd of pleased people. While the Buffalo wing we know and love today started around the 1960s, the boneless wing appeared sometime in the 2000s.
But let’s get back to the question. Are they really wings? No, not like traditional bone-in chicken wings. Instead, boneless wings are more akin to chicken tenders and are made from breast meat. The more you know!
Boneless vs. Bone-In Wings
When you go out to eat for wings, you’ll likely see options for both boneless and bone-in wings. So, how do you decide which type to order?
As mentioned, boneless wings are portioned from chicken breast. Since there is no bone or skin to protect the lean meat as it fries, boneless wings have the potential to be dryer or have less flavor than their boned counterparts. But that doesn’t mean boneless wings are bland. Boneless wings are tossed in a seasoned breading before they’re fried, adding a ton of flavor and texture to the chicken.
Boneless wings are a great option for kids or those trying wings for the first time since they are much easier and cleaner to eat. You simply bite into the chicken instead of having to navigate around bones and cartilage. You can even eat boneless wings with a fork if you want to keep your fingers completely clean. Plus, boneless wings tend to be the cheaper menu option.
On the flip side, bone-in wings consist of a drumette, which looks like a small drumstick, and flats, a long, flat portion with two bones. The bones and skin of these cuts result in white meat (yes, wings are white meat!) that is tender, juicy and flavorful. The trade-off is that meat is more difficult to get to. Working around bone and cartilage can be off-putting to some, and certainly requires multiple napkins while attempting. Despite this and that bone-in wings tend to be the more expensive option, many love this traditional option.
Weighing these pros and cons will help you decide between boneless and bone-in wings. Whichever you choose, you’re sure to have a delicious and satisfying meal.
How are boneless wings made?
Rather than deboning chicken wings and using the meat, boneless wings are prepared using breast meat. The meat is cut into wing-sized shapes, dipped in a bread or batter concoction and deep-fried. Afterward, the meat is slathered with wing sauce just as traditional chicken wings would be.
So, are boneless wings chicken nuggets? Not really. Chicken nuggets are made with ground chicken that’s shaped before being breaded and fried. Boneless chicken wings are a solid piece of chicken, making them more akin to a chicken tender than a chicken nugget. If you’re unfamiliar, this is the difference between a chicken breast and chicken tenderloin.
Now, we must ask ourselves one more very important thing. What’s the best wing sauce?
Chicken Wings That'll Change Your Appetizer Spread
Barbecue Chicken WingsWhat's the secret to creating sweet and tangy baked barbecue chicken wings? Coat them in baking powder to help them crisp up in the oven, then wait until the end to add the barbecue sauce for a perfect glaze.
There's a secret ingredient in these sweet, tangy and ultra crispy wings: baking powder! If you dredge the chicken wings with it before baking them, they'll become extra crispy. You can air fry, grill or deep fry them too. Serve with one of our favorite store-bought barbecue sauces.
Baked Chicken WingsSkip the greasy mess of deep-frying. These easy baked chicken wings are juicy on the inside and extra-crispy on the outside, thanks to a bit of baking powder.
These wings are the perfect blank canvas for any sauce or seasoning. For the crispiest, juiciest baked wings, dry the chicken thoroughly with paper towels before you dredge and cook them. You might need to cook them in batches, or on two baking sheets at once, to give them enough room on the baking sheet to cook evenly.
Crispy Buffalo WingsYou can get crispy Buffalo wings from your oven! With the tips and tricks in this easy recipe, you might never use another chicken wing recipe again.
Sure, you could pick up a bottle of buffalo sauce at the grocery store, but it's actually pretty easy to make yourself. Combine butter, brown sugar and hot sauce in a small saucepan over medium heat, and you'll be ready to slather it on these tasty wings in no time.
Garlic Parmesan WingsSkip the trip to the sports bar and make garlic Parmesan wings at home. The cheesy garlic butter sauce maximizes flavor, while a quick pass under the broiler makes them outrageously crispy.
Zippy garlic and salty Parmesan join forces in this chicken wings recipe that's sure to be a hit on game day, at potlucks and on every day in between. Freshly grated Parmesan will turn out the best flavor and texture, so opt for the full wedge at the grocery store.
Smoked Chicken WingsThe best smoked chicken wings are deeply flavorful, as well as juicy on the inside and perfectly crisp on the outside. Here's how to smoke chicken wings that will wow the guests at your next game-day party.
These smoky wings are a labor of love; they'll need to slow cook in a smoker for two hours at 250°F. If you don't own a smoker, turn your grill into a smoker with some wood chips and a few handy tips.
Air-Fryer Chicken WingsTake your next tailgate, watch party or weeknight dinner to the next level by learning how to make air-fryer chicken wings. They're just as crispy as deep-fried wings and cook faster than oven-baked wings.
If you don't have the time (or patience) for smoked wings, try this quicker version. While they're cooked in two stages to ensure juicy meat and crisp skin, they're still ready to eat in less than an hour. To ensure the wings cook evenly and stay crispy, avoid overcrowding the air-fryer basket.
Fried Lemon-Pepper WingsNo game day is complete without a platter of chicken wings. Give Buffalo a break this week with crispy lemon-pepper wings. The buttery, citrusy sauce is a refreshing change of pace.
We love buffalo wings, but sometimes it's fun to shake things up and try something new. Impress your guests with tangy lemon-pepper wings, which can be deep fried, baked or air fried, depending on your preference.
Five-Spice Chicken WingsThese baked Asian chicken wings are tender, juicy and irresistible. They soak up complex flavors from an Asian-inspired marinade made with sweet chili sauce, fish sauce, garlic and Chinese five-spice powder.
Green onions, sweet chili sauce, soy sauce, fish sauce, garlic cloves, sugar and Chinese five-spice powder team up for a complex sauce you'll want to pour on everything. Serve these wings with fried rice and a tangy Asian slaw.
Honey-Mustard Chicken WingsHomemade baked honey-mustard wings are packed with flavor, thanks to spicy mustard and your favorite honey, and they're easy to make for any gathering.
There's no frying necessary for these oven-baked wings, which cook for about an hour in a 400° oven. The flavorful homemade sauce—featuring spicy brown mustard, honey, butter, lemon juice and turmeric—is quick and easy to whip up.
Breaded Chicken WingsBreaded chicken wings are simple and delicious—and you don’t need a deep-fryer to pull them off. These tasty wings crisp up to golden-brown perfection after just 30 minutes in the oven.
You don't need to go to a sports bar to get tasty breaded chicken wings. Make them at home with whole chicken wings, an egg, bread crumbs and seasonings. Serve them with buffalo sauce and ranch dressing.
Best-Ever Fried Chicken WingsOnly salt and the right frying oil is needed for juicy, crispy-skinned fried chicken wings. Pair the wings with any of these three fantastic sauce options.
These crispy-on-the-outside, tender-on-the-inside wings come with your choice of three dipping sauces. You could choose your own adventure, or just make all of them. The spicy Thai sauce is our favorite!
Lip-Smacking Peach & Whiskey WingsThese sweet, spicy, sticky chicken wings are lip-smacking good! You could use fresh peaches in place of canned. However, I would add a few tablespoons of brown sugar if so. —Sue Falk, Sterling Heights, Michigan
While your guests have likely eaten hundreds of wings before, they've probably never tried this sweet and savory version. It features honey, whiskey and canned peaches. A spoonful of Louisiana hot sauce gives it an added kick.
Sticky Honey Chicken WingsThis recipe was given to me by a special lady who was like a grandmother to me. —Marisa Raponi, Vaughan, Ontario
You'd better make enough for seconds and thirds of this saucy appetizer. Believe it or not, you only need six ingredients to whip it up. You can find orange blossom honey at a local specialty grocery store, or try other types of honey.
Hot WingsYou'll find these hot wings have just the right amount of zip. But if you want them a little hotter—as we often do—simply add more hot pepper sauce. I hope you enjoy them! —Dawn Wright, Moline, Michigan
These spicy wings get an extra kick thanks to a few tablespoons of vinegar and mustard in the sauce. Once you've deep-fried them, bake them in the oven to get that extra crispy skin.
Sticky Maple Pepper Glazed Chicken WingsThis is one of my favorite appetizers to make over the holidays! The coarse ground pepper cuts the sweetness of the maple syrup by adding just the right amount of heat. These chicken wings are best fresh out of the oven (they are nice and crispy), but they are also delicious if made ahead and kept warm in a slow cooker. —Shannon Dobos, Calgary, Alberta
Don't worry; maple syrup doesn't make these wings too sweet. Ground black pepper balances the sweetness and keeps the sauce from becoming too cloying.
Ginger-Orange WingsThe sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold.
-Lora Fletcher, Lyons, Oregon
Cooking these wings in a cast-iron skillet is a win-win. The chicken will heat evenly to get that nice, crispy skin, and you can use the skillet as a rustic serving plate once it cools.
Quentin’s Peach-Bourbon WingsMy father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia
Store-bought peach preserves and 1/4 cup bourbon take this recipe from standard to special. Pop the tray into your oven's broiler for a few minutes at the end for that delightfully crispy exterior.
Chili-Lime Chicken WingsWho would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings - so be sure to make extras! —Taste Recipes Test Kitchen
Maple syrup and…lime juice? Believe it or not, they make a great combination, especially if you add chili sauce for added zip. If you prefer, you can use uncooked chicken wingettes instead of whole wings for this recipe.
Sweet 'n' Tangy Chicken WingsI love the convenience of slow-cooker recipes for get-togethers. Start these sweet and sour chicken wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan
Everything is easier in a slow cooker, and this tasty wings recipe is no exception. It's a great, low-maintenance recipe for a crowd because it makes two dozen wings and simmers for hours in the pot before your guests arrive.
Slow-Cooked Cranberry Hot WingsCranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter’s friends can’t get enough of these wings. —Noreen McCormick Danek, Cromwell, Connecticut
We often think of chicken wings as a summer food, but there's nothing like diving into a plate of warm, slow-cooked wings on a winter's day. The cranberry flavor is genius for the colder months.
Sticky Chicken WingsYou'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! —Laura Mahaffey, Annapolis, Maryland
Your guests will suddenly forget their table manners while eating this deliciously sticky appetizer. Soy sauce, teriyaki sauce and a tablespoon of Creole seasoning add a surprising depth of flavor.
Spicy Butterscotch WingsWe love big-time-spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Aaron Salazar, Westminster, Colorado
Hear us out: Butterscotch is delicious on ice cream, but it's also incredible when you slather it on chicken wings. A crumb topping made with panko bread crumbs and red bird's eye chili peppers makes this dish even more special.
Sweet & Spicy Chicken WingsThe meat literally falls off the bones of these wings! Spice lovers will get a kick out of the big sprinkling of red pepper flakes. —Sue Bayless, Prior Lake, Minnesota
Spicy food fans, this recipe is for you. Chili powder and a generous sprinkling of red chili flakes up the ante. Can't stand the heat? Simply omit those two spices and the wings will be sweet instead.
Peanutty Chicken WingsA pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. —Kristen Proulx, Canton, New York
You won't be disappointed by this unexpected ingredient. Peanut butter adds a sweet and savory depth of flavor to the sauce that will make these wings the most popular dish at the potluck. Just make sure no one coming to the party has a peanut allergy!
Caroline Stanko, Taste Recipes editor, contributed to this article.
