Turn your homemade nuggets into crispy, tender Boneless Chicken Wings—all you need is a sweet and simple tangy sauce.
Like many of my fellow millennials, my first encounter with Buffalo wings was at—you guessed it—Buffalo Wild Wings. They ran those 25-cent wing specials back in the 00s, which, in college, felt like a budget wine. Of course, I’d still end up dropping way too much on beer and fries, because that’s how they get you. Honestly, after a few too many 25-cent wing nights, I swore them off entirely. Years passed before I tried “boneless wings,” which I only did because they came free with a pizza order. My kids went wild for them. After all, they’re basically rebranded chicken nuggets.
Since then, I’ve been making my own “wings” at home, experimenting with all sorts of sauces and dips. Still, nothing beats the classic Buffalo. What’s great about this recipe is how tweakable it is. Prefer barbecue? Go for it. Craving something sweet and spicy? Add some hot honey and chili flakes. Whether you call them boneless chicken wings or simply nuggets, that’s up to you—to-may-to, to-mah-to, as the song goes. Either way, they’re delicious.
When fried right, boneless chicken wings are the perfect blend of crispy and tender. Keep in mind that chicken breast gets tough quickly, so watch that frying pan. But chances are, it’ll turn out juicy thanks to the batter. I cheat by using store-bought Buffalo sauce (feel free to make your own), but when you add the honey and butter? These little nuggets turn downright addicting—and sticky. Have a towel handy!
The key to a crispy coating
Double dipping may be gauche when sharing a sauce, but not for batters. In fact, double-dipping the chicken (first in flour, then egg, then flour again) creates a thick, golden shell. Not only does it help keep the chicken moist, but it also guarantees a crispy coating—even after you toss it in the Buffalo sauce. Just remember to let the chicken rest before you start frying. This simple step helps the coating stick better.
How do I store leftovers?
After letting them cool, store the boneless chicken wings in an airtight container. They should stay fresh in the fridge for up to 4 days. Speaking from experience, skip the microwave. They’ll lose their crunch, and no one wants that. Instead, pop them in the oven at 375°F for up to 10 minutes. An air fryer also works. Keep the temp the same, but fry for 5–7 minutes.
Serving suggestions
Add boneless chicken wings to your gameday snack lineup along with other favorites like Mozzarella Sticks and Mini Corn Dogs. They also work great as the main meal. Add some classic sides like Sweet Potato Fries or French Fries. Or try experimenting with something new, like these panko-crusted Asparagus Fries.
Boneless Chicken Wings
Ingredients
- 16 ounces boneless, chicken breasts
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 large eggs
- 1/2 cup milk
- Vegetable oil for frying
- 1 cup Buffalo sauce
- 1 tablespoon butter
- 1 1/2 tablespoons honey
- Green onions chopped (for garnish)
- Celery sticks and ranch dressing for serving (optional)
Instructions
- Cut the chicken breasts into bite-sized pieces. In one bowl, mix together the flour, salt, pepper, garlic powder, onion powder, and paprika. In another bowl, whisk the eggs and milk.
- Dip each piece of chicken into the egg mixture and then coat with the flour mixture, repeating the process for a thicker coating.
- Heat about 1/4 cup of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes until they are golden brown and reach an internal temperature of 165°F.
- Drain on paper towels. In a separate bowl, mix the Buffalo sauce with the butter and honey, and toss the chicken in the sauce immediately before serving. Garnish with green onions. Optionally, enjoy with celery sticks and ranch dressing.
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