Homemade Boneless Chicken Wings

Name: Homemade Boneless Chicken Wings, Double-Dredged & Crispy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breast, cut into bite-sized pieces; 2 cups all-purpose flour; 1 tbsp salt; 1 tbsp black pepper; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 3 large eggs; 1/2 cup milk; 48 oz frying oil; 1 cup of your favorite wing sauce (e.g., honey BBQ or spicy garlic); Ranch or blue cheese dressing, for serving

Homemade boneless chicken wings are bite-sized pieces of chicken breast double-dredged in seasoned flour, deep-fried until golden, and tossed with sauce—delivering the crispy exterior and tender interior of a restaurant wing without the mess.

🌍American 🏷️Boneless wings 🏷️Chicken wings 🏷️Fried chicken 🏷️Chicken nuggets Game-day

🏷️

🏷️Appetizer

-0:00

cookinginthemidwestonTikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
2 cups all-purpose flour
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
3 large eggs
1/2 cup milk
48 oz frying oil
1 cup of your favorite wing sauce (e.g., honey BBQ or spicy garlic)
Ranch or blue cheese dressing, for servingoptional

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl or dredging container, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix until well combined.
2
In a separate bowl, whisk together the eggs and milk to create an egg wash.
3
Toss the bite-sized chicken pieces in the seasoned flour mixture until they are fully coated.
4
Transfer the flour-coated chicken to the egg wash, ensuring each piece is submerged.
5
Return the chicken pieces to the seasoned flour for a second coating. Shake well to ensure they are completely covered for an extra crispy crust.
6
Heat frying oil in a deep fryer or a large, heavy-bottomed pot to 400°F (204°C).
7
Carefully add the breaded chicken to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 4.5 minutes, or until golden brown, crispy, and cooked through.
8
Remove the cooked chicken from the oil and let it drain on a wire rack or paper towels.
9
In a large mixing bowl, toss the hot, fried chicken with your favorite wing sauce until evenly coated.
10
Serve immediately with ranch or blue cheese dressing for dipping.

Was this recipe helpful?

Tips & Notes

Pro tips

Double-dredge by dipping floured chicken into the egg mixture, then coating in flour again—this creates the signature crunch.
Maintain oil temperature at 350–375°F; use a thermometer to prevent greasy wings from cooking oil that's too cool.
Fry in batches without overcrowding the pan, which drops oil temperature and causes uneven cooking and greasiness.
Toss wings in sauce immediately after frying while still hot so the coating stays crispy and sauce adheres well.

Substitutions

All-purpose flour → cornstarch or gluten-free flour blend (may adjust texture; cornstarch adds extra crispness)
Milk + eggs → buttermilk alone (omit eggs; buttermilk adds tang and tenderness)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat uncovered at 375°F for 8–10 minutes to restore crispness.

Equipment

Deep frying thermometer · Heavy-bottomed pot or Dutch oven

Common Questions

What is the difference between boneless and traditional chicken wings?

Boneless wings are made from chicken breast pieces instead of actual wing parts with bones. They offer more meat, easier eating, and consistent sizing for even cooking.

Why double-dredge boneless chicken wings?

Double dredging—coating twice in the flour mixture—creates extra layers that fry up crispier and hold sauce better than a single coat.

Can I bake or air-fry these instead of deep frying?

Yes. Air fry at 380°F for 12–15 minutes, shaking halfway through. Baking at 425°F for 15–20 minutes works but won't achieve the same deep-fried crispness.