These fried boneless chicken wings are crispy on the outside, juicy on the inside, and better than takeout. Made with simple ingredients, fried to golden perfection then tossed in your favorite sauce!

Boneless chicken wings fried to crispy perfection, tossed with sauce and served on a plate with celery and dipping sauce.

This post may contain affiliate links. Read disclosure policy.

Crispy Boneless Fried Chicken Wings

These buttermilk-marinated boneless chicken wings are fried until crispy and golden, then tossed in buffalo or honey BBQ sauce. They’re crunchy on the outside, tender on the inside, and easy to make at home when you’re craving restaurant-style wings.

If you love my oven baked chicken wings, this fried version is a fun twist with extra crunch. When it comes to boneless wings, I say the crispier the better and the saucier the better. They’re perfect for game day, casual get-togethers, or anytime a wing craving hits.

Ingredients Notes

Cubed chicken breast, flour, buttermilk, seasoning, cornstarch, oil and sauces to make boneless fried chicken wings.

Find the full printable recipe with specific measurements below.

  • Chicken breasts: Cut boneless skinless chicken breasts into bite-sized pieces.
  • Buttermilk: Marinating the chicken in buttermilk helps tenderize the chicken, thanks to the acidity. It also adds extra flavor and moisture.
  • All-purpose flour and cornstarch: Gives the boneless chicken wings a deliciously crispy coating when they are fried.
  • Seasoning: Sugar, salt, black pepper, garlic powder, onion powder, paprika.
  • Vegetable oil: For frying.
  • Buffalo sauce and honey BBQ sauce: Your favorite store-bought sauces or you can make my homemade Buffalo sauce and homemade BBQ sauce recipes.

How to Make Fried Boneless Chicken Wings

Marinate the cubes of chicken in a bowl of buttermilk while you set up the dredging station.

Add the flour, cornstarch, and seasoning to a shallow bowl then pour the remaining buttermilk into another shallow bowl. Use a fork to dip the buttermilk-coated chicken into the flour mixture, then buttermilk, then back into the flour.

Soaking cubes of chicken breast in buttermilk.
Coating buttermilk marinated chicken bites with flour and cornstarch for frying.

Place chicken on a parchment-lined baking sheet and repeat until all the pieces of chicken are coated. Rest for about 10 minutes.

Heat oil over medium heat. Once it is hot enough, fry the boneless chicken wings in batches of about 8-10 pieces at a time for about 4-5 minutes. Flip halfway.

Frying boneless chicken wings in hot oil.
Removing boneless chicken wing from pot of oil.

Once golden brown and cooked through, remove the fried boneless chicken bites to a paper towel-lined plate until all of the chicken is done.

Pouring buffalo sauce over boneless chicken wings.

Toss half the boneless chicken wings in Buffalo sauce and the other half in BBQ sauce until they’re all smothered in sauce. Enjoy!

Fried boneless chicken wings on parchment paper lined plate with celery and dipping sauce.

Using the Air Fryer

The air fryer works beautifully for these boneless chicken wings; however, because the basket is small, you’ll need to cook them in batches.

Add as many as you can fit, leaving space between each one, into the air fryer basket. Spray with cooking oil (this helps to brown them) and cook at 400°F for 8 minutes, flipping halfway.

Boneless chicken wings coated in barbecue sauce.

Recipe Tips

  • Use chicken thighs instead of chicken breasts, if preferred.
  • A digital thermometer is the best way to tell when the chicken is fully cooked. It should have an internal temperature of 165°F.
  • Add cayenne pepper to the seasoning for extra heat.
  • Use one kind of sauce for all the fried boneless chicken wings, if preferred.
  • Serve with: carrot and celery sticks on the side, along with blue cheese dressing and homemade ranch dressing for dipping.
  • Oven baked buffalo wings: Lay the coated boneless bites onto the baking sheet, about 1-2 inches apart. Bake them in a preheated 450°F oven for 10 minutes and then broil them for a couple more minutes.
Fried boneless chicken wings on a serving plate covered with sauce.

More chicken wings recipes to try include teriyaki chicken wings and buffalo cauliflower wings!

More Game Day Recipes

See all
See all
Boneless chicken wings fried to crispy perfection served with dipping sauce and celery.

Fried Boneless Chicken Wings

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
These boneless chicken wings are made with cubes of tender chicken breast coated in the crispiest buttermilk batter, fried to perfection then tossed in 2 different sauces!
Print Pin This! Rate

Video

Ingredients 

  • 1 pound chicken breasts , cut into bite sized pieces
  • 1 cup buttermilk , divided
  • 1 cup all purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • vegetable oil , for frying
  • ½ cup buffalo sauce
  • ½ cup honey barbeque sauce

Instructions

  • Coat chicken in buttermilk: Add the 1 pound chicken pieces and 1/3 cup of buttermilk to a shallow bowl.  Toss to coat the chicken and set aside
  • Whisk dry ingredients: Whisk together the 1 cup flour, 1/4 cup cornstarch, 2 teaspoons sugar, 2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, & 1/2 teaspoon paprika in a separate shallow bowl.
  • Put buttermilk in bowl: Add the remaining 2/3 cup of buttermilk to a third shallow bowl.
  • Coat chicken three times: Using a fork, take a single buttermilk coated piece of chicken and place it into the flour mixture.  Lightly coat with flour then move it to your third bowl to coat it in buttermilk.  Return it back to the flour mixture and heavily coat.  Place on a baking sheet lined with parchment paper and repeat with the remaining chicken pieces.
  •  Let chicken rest: Once all pieces are coated, allow to rest for 10 minutes.
  • Heat oil:  To a heavy skillet add 1 inch of oil and heat over medium.
  • Cook chicken in oil: When the oil reaches 375°F add the chicken pieces in batches of 8-10 pieces and cook for 4-5 minutes, flipping halfway through.  The chicken should be golden and the internal temperature 165°F. 
  • Remove chicken: Remove the chicken onto a paper towel baking sheet and repeat until all chicken is cooked.
  • Toss chicken in sauce:  Toss half of the chicken in ½ cup buffalo sauce and the other half of the chicken in ½ cup honey barbeque sauce.  Or, use 1 cup of your choice of sauce to coat all the boneless chicken wings.
  • Serve: Serve immediately.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • Store: Keep them refrigerated in an airtight container in the fridge for up to 5 days.
  • Reheat: My favorite way to reheat them is to use the air fryer if just a few. If more than a few, I’ll arrange them on a baking sheet and reheat them in the oven. The microwave works too; however, you won’t get that crispy bite back again.

Nutrition

Calories: 383kcal, Carbohydrates: 51g, Protein: 30g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 79mg, Sodium: 2647mg, Potassium: 633mg, Fiber: 1g, Sugar: 17g, Vitamin A: 338IU, Vitamin C: 2mg, Calcium: 95mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Are boneless chicken wings actually wings?

Boneless chicken wings are made from chicken breast, not wing meat. The name comes from the flavor and sauces they’re tossed in, not the cut of chicken. When fried, they deliver the same crispy, saucy experience as traditional wings just without a bone!

What temperature should oil be for frying boneless chicken wings?

For best results, heat the oil to 375°F. This temperature allows the chicken to cook through while creating a golden, crispy coating without absorbing excess oil. If you fry in batches, ensure the oil returns to 375°F each time.

What oil is best for frying boneless chicken wings?

I prefer to use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils help the chicken fry evenly without overpowering the flavor.

How long do you fry boneless chicken wings?

Boneless chicken wings take about 4 to 5 minutes to fry at 375°F, depending on the size of the pieces. Fry in small batches and remove once they are golden brown and cooked through to an internal temperature of 165°F.