Crispy Boneless Chicken Wings

Crispy and tender Boneless Chicken Wings are an all-time favorite snack or meal addition. They are easy to make at home and can be tossed in any sauce you love from classic Buffalo to sweet honey garlic. These wings strike the perfect balance of crunch and juicy inside that makes every bite feel special whether for a casual lunch or a game day party.

My son has claimed these as his favorite and often requests them for family snacks. The first time I made them he was so amazed at how crispy they were compared to store-bought ones and now they are a regular go-to at our house.

Ingredients

• Chicken breasts: choose fresh and firm chicken breasts or tenders for the best texture and flavor
• Buttermilk: this tenderizes the chicken and adds moisture you can buy or make your own simple buttermilk substitute
• Garlic powder, onion powder, paprika, salt and pepper: these spices create a well-rounded seasoning Cajun or Creole blends work great too for a bolder flavor
• All purpose flour: helps the coating stick to the chicken and contributes to the crispy crust
• Large eggs: act as the binding agent to secure the coating on each piece
• Crushed plain cornflakes: unique ingredient for crunch that stays crisp crush gently with a rolling pin, do not pulverize
• Oil for frying: choose vegetable or canola oil for frying to achieve golden brown chicken pieces

Instructions

Marinate the Chicken:

Mix buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Add chicken pieces and ensure they are well-coated. Cover and refrigerate for at least 30 minutes up to four hours. This step is crucial for tender, flavorful chicken.

Prepare the Breading Stations:

Set up three bowls. Place all purpose flour in the first bowl. Whisk eggs in the second. Crush cornflakes into small pieces and pour them into the third bowl. Make sure the cornflakes are crushed but still textured enough to provide maximum crunch.

Coat the Chicken:

Remove the chicken from the marinade, letting excess drip off. Dredge each piece in flour first covering it completely. Next dip the chicken into the beaten eggs, allowing excess to drip, then press it firmly into the crushed cornflakes until fully covered. This triple coating gives the wings their signature crunch.

Fry the Chicken:

Heat oil in a deep skillet or fryer to 350 degrees Fahrenheit. Fry the chicken wings in batches to avoid overcrowding for 3 to 4 minutes on each side until they turn golden brown and reach an internal temperature of 165 degrees Fahrenheit. Use a thermometer for accuracy.

Drain and Serve:

Transfer the cooked wings to a plate lined with paper towels to absorb excess oil. Toss immediately in your favorite sauce or serve plain with sides such as celery sticks, carrot sticks, fries, and dipping sauces like ranch or blue cheese. Enjoy while hot for best texture.

One of my favorite things about this recipe is how the buttermilk marinade and spices transform simple chicken into something so flavorful and juicy. Watching my son’s face light up the first time he bit into these wings was unforgettable and made all the extra steps worth it.

Storage Tips

Store cooled boneless wings tightly wrapped or in an airtight container in the fridge. Reheat in an oven or air fryer at a moderate temperature to retain crispness. Freeze leftovers wrapped well to avoid freezer burn and thaw overnight before reheating.

Ingredient Substitutions

If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar into 1 cup milk and let it sit for 5 minutes. Cornflakes can be replaced with panko breadcrumbs or crushed crackers for different textures. Spices can be swapped to match your flavor cravings like a smoky BBQ seasoning or more herbs.

Serving Suggestions

Serve with carrot sticks, celery, and crunchy fries for a classic combo. Offer range of sauces like classic Buffalo, sweet honey garlic, tangy ranch, or zesty blue cheese. Great as finger food at parties or paired with a fresh green salad for a lighter meal.

Enjoy these boneless wings hot for the best texture. They make a crowd-pleasing snack or meal.

Common Questions About Recipes

→ What sauces pair well with boneless chicken wings?

Buffalo, BBQ, and honey garlic sauces complement the crispy wings beautifully. Ranch and bleu cheese dressings also make great dipping options.

→ Is marinating necessary for these wings?

Yes, marinating in buttermilk with spices helps tenderize the chicken and infuses deeper flavor.

→ Can I bake instead of frying?

Baking at 400°F for 20-25 minutes is a healthier alternative, though the crispiness may vary slightly from frying.

→ Is using an air fryer possible?

Yes, air frying at 375°F for 15 minutes works well, especially when coated wings are lightly sprayed with oil for color.

→ How can I keep wings warm when cooking in batches?

Keep finished batches warm in a 200°F oven while frying the rest, ensuring they stay crispy and hot.

→ How should leftovers be stored?

Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months to maintain freshness.