Boneless Wings

Total Time Prep: 20 min. + chilling Cook: 10 min.
Yield 4 servings
Test Kitchen Approved
You don't need to order takeout to get boneless buffalo wings. We'll walk you through the process of making boneless wings, including how to make them ahead so you can enjoy iconic Buffalo-wing flavor any time, any day.

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup 2% milk
  • 2 large eggs, lightly beaten
  • 1 pound boneless skinless chicken breast halves, cut into 1-1/2-inch pieces
  • 1/4 cup canola oil
  • 1/2 cup Buffalo wing sauce
  • Optional: Blue cheese or ranch salad dressing

Directions

  1. In a shallow bowl, combine the first 6 ingredients. In another shallow bowl, whisk eggs and milk. Dip chicken in egg mixture allowing excess to drip off. Dip in flour mixture; shake off excess. Repeat dipping in egg and flour mixtures. Arrange on a baking sheet. Cover and refrigerate 20-30 minutes.
  2. In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown and a thermometer reads 165°, 5-6 minutes on each side. Remove to wire rack over a baking sheet while cooking remaining chicken.
  3. Just before serving, in a large bowl, toss chicken with sauce. Serve immediately. If desired, serve with dressing.

Nutrition Facts

3 ounces cooked chicken: 204 calories, 7g fat (1g saturated fat), 86mg cholesterol, 1119mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 25g protein.

Boneless chicken wings are surprisingly easy to make. The trick to a crispy coating is to double dip them in egg and flour mixture, then let them chill for a bit before frying. Wait to toss with the Buffalo sauce until right before serving to keep them as crisp as possible. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC