Buttermilk Fried Boneless Wings

A good batch of wings is a must-have for any game-day. Try these boneless wings, lemon pepper chicken wings, Thai glazed chicken wings, or parmesan garlic wings!

Boneless Buffalo Wings

For a meal, appetizer, snack, you name it, you can never go wrong with some fresh boneless wings. Skip the takeout and try making some from scratch for your next get-together! Using this recipe, you’ll be able to make drool-worthy boneless wings with the BEST crispy crust. All you need is some ranch or blue cheese dressing for dipping to take them to the next level! It’s a tasty combination of extra-fine panko breadcrumbs and buttermilk for a breading that’s tender and light, but nice and crunchy! I tossed my boneless wings in some homemade buffalo sauce, but the good news is, this recipe is super versatile and you can use any sauce or rub you like.

Ingredient List

You only need a few simple ingredients to create the best boneless wings with an irresistible, crispy crust. Once you have a batch of them fried up, feel free to toss them in your favorite wing sauce! The sky is the limit!

Boneless, Skinless Chicken Breasts: The base of your wings! Using boneless thighs will also work. Cutting them into 2-inch chunks creates bite-sized pieces that cook evenly. Seasonings: I used a mix of onion powder, garlic powder, paprika, and salt and pepper to give the chicken pieces flavor.

Breading Station:

Eggs: Binds the dry ingredients to the chicken and helps the coating adhere. Buttermilk: Adds moisture and richness to the coating, making it tender and flavorful. Regular milk can also be used as a substitute. All-Purpose Flour: The base of the crispy coating for the boneless wings. Panko Breadcrumbs: These light and airy crumbs create a super crunchy texture. Pulsing them creates a finer texture for even crispier results.

Extras:

Buffalo Wing Sauce: The classic flavor we all know and love! Use bottled or homemade buffalo sauce. You can adjust the heat level to your preference. Oil for Frying: Heats up to high temperatures to cook the chicken in. Any neutral oil with a high smoke point works. I recommend canola, peanut, or vegetable oil.

Making the Best Boneless Wings

Takes a little bit of prep but it’s much easier than you’d think. Also, if you’re not up for frying your boneless wings in oil, I have included methods to air fry and bake them below! Whatever is most convenient for you!

Breading Station

Air Fry: Spray both sides of the chicken pieces with cooking spray, then place them in the basket of the air fryer. Cook at 400 degrees Fahrenheit for 4 minutes. Flip the chicken pieces and cook for an additional 4 minutes. Coat in buffalo sauce before serving! Bake: Spray the breaded chicken pieces with cooking spray. Place them on a baking sheet lined with a wire cooling rack. Bake at 400 degrees Fahrenheit for 8 minutes, then flip the chicken and cook for an additional 8 minutes. Coat in buffalo sauce before serving.

Homemade Buffalo Sauce

5 mins

Easy Homemade BBQ Sauce

15 mins

White BBQ Sauce

5 mins

Garlic Parmesan Sauce

15 mins To reheat (and keep your wings crispy) preheat your oven to 400 degrees Fahrenheit or air fryer to 375 degrees Fahrenheit. Spread the wings in a single layer (allowing plenty of airflow if using an air fryer) and heat for 10-15 minutes, flipping halfway through. Cook until warmed through and crispy again.