Easy Boneless Chicken Wings

As I was planning a casual get-together with friends, I knew I had to whip up something special yet easy to prepare. That’s when I decided on Easy Boneless Chicken Wings. These crispy delights have always been a crowd-pleaser at my gatherings. It’s the perfect finger food to enjoy while chatting and sharing laughter. The idea of juicy, flavorful chicken coated in a crispy crust, paired with a tangy sauce, sounded irresistible. I remember the first time I tried making them; I was amazed at how simple the process was and how quickly they disappeared from the table. You see, whenever I serve Easy Boneless Chicken Wings, they vanish in no time, leaving everyone asking for more. The best part? You can customize them with your favorite sauces, making it a versatile dish for any palate!

Ingredients Required for Easy Boneless Chicken Wings

When it comes to making Easy Boneless Chicken Wings, the right ingredients are crucial for achieving that perfect taste and texture. Each component plays a vital role in crafting these crispy, flavorful bites. From the juicy chicken to the crispy coating, let’s dive into what you need to create this mouthwatering dish!

• 2 pounds boneless skinless chicken breasts or thighs: The star of the show, these cuts are juicy and tender, perfect for creating those delectable wings.
• Cooking spray: Essential for ensuring the wings don’t stick to the baking rack, allowing them to crisp up beautifully.
• ½ cup buttermilk: It adds a tangy flavor and helps tenderize the chicken, making it juicy and flavorful.
• ½ teaspoon kosher salt: A vital seasoning that enhances the flavors of the chicken.
• ½ teaspoon pepper: Provides a subtle heat and complements the other spices.
• ½ teaspoon garlic powder: Infuses the chicken with a delightful garlic flavor.
• ¼ cup flour: This helps create the crispy exterior you’ll love.
• ½ cup panko bread crumbs: Panko adds an extra crunch, making the wings irresistible.
• 1 teaspoon kosher salt: A second addition of salt for seasoning the coating.
• 1 teaspoon garlic powder: To ensure every bite is bursting with garlicky goodness.
• 1 teaspoon paprika: This adds a smoky flavor and a beautiful color to the coating.
• 1 teaspoon onion powder: Enhances the overall flavor profile with a hint of sweetness.
• ½ teaspoon black pepper: Adds another layer of seasoning to the coating.
• Buffalo Sauce or BBQ Sauce: The final touch, these sauces bring the wings to life with their bold flavors.

Making Easy Boneless Chicken Wings

Creating Easy Boneless Chicken Wings is a fun and straightforward process that promises delicious results! Follow these detailed steps, and soon you’ll have a platter of crispy, flavorful wings ready to devour.

1. First, start by trimming off any excess fat from the chicken breasts or thighs. After that, cut the chicken into 2-inch chunks, making them the perfect bite-sized pieces for snacking. Place the chunks into a large mixing bowl or a resealable storage bag.
2. In a separate mixing bowl or measuring cup, whisk together the buttermilk, kosher salt, pepper, and garlic powder until well combined. Pour this creamy mixture over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl with plastic wrap, and refrigerate for at least 30 minutes, or even up to 12 hours if you want to enhance the flavor.
3. Once your chicken has marinated, it’s time to preheat your oven to 425°F. This is the perfect temperature for achieving that crispy texture. While the oven is heating, spray a baking sheet lined with a baking rack using nonstick cooking spray and set it aside.
4. Next, combine the flour, panko bread crumbs, garlic powder, onion powder, salt, and paprika in a small shallow dish. This mixture will provide the crispy coating that is essential for your wings.
5. Take the marinated chicken out of the refrigerator. Remove each piece from the buttermilk, allowing any excess liquid to drip off. Then, dip each piece into the flour mixture, tossing to coat evenly. Shake off any excess flour, and carefully place the coated chicken pieces onto the prepared baking rack on the baking sheet.
6. After all the chicken pieces are coated and placed on the rack, lightly spray the tops of the wings with cooking spray. This step is crucial for achieving that golden-brown color while baking.
7. Now, it’s time for baking! Place the baking sheet in the preheated oven and bake for about 10 to 12 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. The heat from the oven circulates around the rack, ensuring every side gets crispy and delicious.
8. Once the chicken is beautifully baked, remove it from the oven and let it cool slightly. This will allow the coating to set a bit more.
9. Finally, brush your baked boneless wings with your sauce of choice, such as hearty Buffalo Sauce or sweet BBQ sauce. If you prefer, you can toss the wings in a large bowl to coat them evenly.
10. Serve the Easy Boneless Chicken Wings immediately, and watch them disappear!

Making Adjustments

Making Easy Boneless Chicken Wings can be tailored to fit various dietary preferences or ingredient availability. Here are some useful tips to consider for adjustments:

• Storage: Store any leftovers in an airtight container for up to 3 days. To reheat, place the wings on a baking sheet and broil for 2 minutes per side to maintain crispiness.
• Freezing: You can freeze uncooked, coated wings for up to a month. Just bake them directly from the freezer when you’re ready to enjoy!
• Pairing: Serve these wings with celery sticks and a side of ranch or blue cheese dressing for a classic pairing.
• Gluten-Free Option: Use gluten-free flour and breadcrumbs to make this dish suitable for gluten-sensitive guests.
• Spicy Variation: Add cayenne pepper to the coating for an extra kick if you love spicy food!
• Herb Infusion: Mix fresh herbs like parsley or cilantro into the coating for added flavor.

Side Dish Ideas for Easy Boneless Chicken Wings

When serving Easy Boneless Chicken Wings, the right sides can elevate your meal to new heights. Here are some great ideas:

• Classic Fries: Crispy fries make a great companion to wings, perfect for dipping in sauces.
• Coleslaw: A refreshing coleslaw balances the richness of the wings and adds a crunch.
• Vegetable Platter: Cut up fresh vegetables like carrots, cucumbers, and bell peppers for a healthy snack.
• Mac and Cheese: This creamy dish is a comforting side that pairs well with the spicy wings.
• Rice or Quinoa Salad: A light rice or quinoa salad with fresh herbs and lemon dressing is a perfect contrast to the richness of the wings.
• Beer-Battered Onion Rings: For a fun twist, serve onion rings as a side for a satisfying crunch!

FAQ

Conclusion

What makes this recipe special is its ease and versatility. Easy Boneless Chicken Wings are perfect for gatherings, meal prep, or a casual dinner, satisfying both adults and kids alike. I encourage you to give this recipe a try as it’s sure to become a favorite in your home!

Easy Boneless Chicken Wings

The ultimate comfort food, Easy Boneless Chicken Wings are crispy, juicy, and bursting with flavor. Perfect for game day or a cozy dinner, this dish is an easy weeknight winner that will satisfy cravings. Try it tonight!

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Prep Time 18 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Boneless Skinless Chicken Breasts or Thighs
• 1 can Cooking Spray
• ½ cup Buttermilk (see note for homemade buttermilk)
• ½ teaspoon Kosher Salt
• ½ teaspoon Pepper
• ½ teaspoon Garlic Powder
• ¼ cup Flour
• ½ cup Panko Bread Crumbs
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• ½ teaspoon Black Pepper
• 1 cup Buffalo Sauce or BBQ Sauce

Equipment

• Baking Sheet with Rack

Method

 

1. Trim off any fat from the chicken and then cut into 2-inch chunks. Place the chicken into a large mixing bowl or large storage bag.
2. In a small mixing bowl or measuring cup, whisk together the buttermilk, salt, pepper, and garlic powder. Pour this mixture over the chicken and toss to coat. Seal the bag or cover the bowl with plastic wrap, and refrigerate for a minimum of 30 minutes or up to 12 hours.
3. Once the chicken has been marinated, preheat the oven to 425℉. Spray a baking sheet lined with a baking rack with nonstick spray and set it to the side.
4. Combine the flour, panko, garlic powder, onion powder, salt, and paprika in a small shallow dish.
5. Remove the chicken from the buttermilk, shake off excess liquid, dip each chicken piece into the flour mixture, toss to coat, shake off excess flour, and place the coated chicken onto a baking rack that is on top of a baking sheet. Spray the chicken lightly with cooking spray.
6. Bake for 10-12 minutes, or until chicken is browned and cooked to 165℉. There is no need to flip the chicken, as the heat will circulate around the baking rack, ensuring each side gets crispy.
7. After the chicken is baked, allow it to cool slightly, and then brush the baked boneless wings with the sauce of your choice. Alternatively, you can toss the "wings" with the sauce in a large bowl.
8. Serve immediately.

Notes

• Chicken: Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenders can be used to create boneless "wings."
• Homemade Buttermilk: Add 1 teaspoon vinegar or lemon juice to regular milk or non-dairy milk and let sit for 5 minutes to make homemade buttermilk.
• Baking Sheet: It is best to bake these boneless wings on a baking rack so the heat can circulate evenly and all parts of the chicken can crisp up.
• For Dairy-Free Boneless Wings: Use unsweetened, unflavored non-dairy milk in place of buttermilk and omit butter from the Buffalo Sauce.
• For Gluten-Free Boneless Wings: Use a 1:1 Gluten-Free Flour Blend and gluten-free breadcrumbs.
• Storage: These boneless wings are best served immediately so they remain crisp and crunchy. If you do happen to have leftover boneless wings, store them in an airtight container for up to 3 days. Reheat by placing on a sheet pan and broiling for 2 minutes per side, or until warmed through. I don't recommend reheating using the microwave, as the breading will get soggy.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.