These Boneless BBQ Wings are an easy family dinner or game day appetizer! Juicy pieces of chicken breast are fried in a crispy and flavorful breading, then tossed in a thick and sticky barbeque sauce. It's a sweet and savory flavor that's sure to please.
Why You Will Love This Recipe
Flavorful: This boneless wings recipe combines the classic taste of BBQ sauce with crispy chicken bites, creating a delicious and satisfying balance of flavors. And you can enjoy them with the mess and hassle of dealing with bones.
Perfect Texture: The crispy breading and tender chicken create a texture that is both crunchy and juicy. And they are easy to eat because you don't have to worry about any bones!
Versatile: This recipe is perfect for any occasion, from a family dinner to a casual get-together with friends. It can be prepared fried, in the oven, or in the air fryer! And you can make the sauce from scratch or use your favorite barbecue sauce!
Try one of my other boneless wings recipes:
Key Ingredients
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Chicken - Boneless skinless chicken breast works best. Boneless thighs can be used, but they will not have the same texture or flavor.
Flour - All-purpose flour creates a coating that crisps up nicely when fried.
Eggs - The eggs are what keep the breading on the chicken.
BBQ Sauce - Check out the recipe notes for a honey bbq sauce recipe that you can quickly make from scratch! It's a family favorite! Texas BBQ Sauce is also great with this recipe. Or keep it simple and use your favorite bbq sauce.
Oil - Use an oil with a high smoke point, like vegetable oil, peanut oil, or canola oil.
Instructions
1) Prepare the Breading Station
- Use 2 shallow bowls or pie plates.
- Mix the flour and seasoning together in one bowl.
- Whisk the eggs in a separate bowl.
2) Coat in Eggs
- Working with a few chicken pieces at a time, coat the chicken in the egg mixture.
- Remove the meat and let the excess liquid drip off.
3) Coat in Flour
- Place the pieces into the flour mixture.
- Using a dry hand, toss to coat all sides of each piece.
4) Refrigerate
- Transfer the coated chicken to a plate.
- Place it in the refrigerator for 20-30 minutes to help the flour adhere to the meat.
5) Fry Chicken Bites
- Heat an inch or two of oil in a large skillet with high sides until it reaches 375°F (190°C).
- Use a thermometer to monitor the temperature of the oil.
- Working in batches, place the chicken pieces into the hot oil, leaving space between each piece.
- Cook for several minutes, until the bottom is golden brown.
- Then flip each piece and cook until the internal temperature has reached 165°F (74°C).
- Remove the fried boneless wings to a wire rack.
6) Toss in Sauce
- Warm the sauce in a large bowl.
- Then add the wings and gently toss them until they are completely coated.
Other Cooking Methods
Oven Baked
- After breading, lay the coated chicken pieces in a single layer on a baking sheet.
- Bake at 425°F (220°C) for 16-20 minutes, flipping the pieces halfway through.
Air Fryer
- Heat the air fryer to 370°F (188°C).
- Place chicken in a single layer, leaving some space between each piece (work in batches, if needed).
- Cook for 12-15 minutes, flipping the wings halfway through.
Expert Tips
- For extra flavor, try marinating the chicken in barbecue sauce for a few hours. Remove from the sauce and pat dry before breading.
- For extra crunch, add ½ cup of Panko bread crumbs to the flour mixture.
- Refrigerate the breaded chicken for 30 minutes before frying it in oil. This refrigeration allows time for the eggs and flour to adhere to the chicken fully and will help the breading stay on when frying.
- Use a meat thermometer to check the internal temperature of the wings. It should be 165°F (74°C).
- Transfer the chicken to a wire rack after frying, instead of to a paper towel-lined plate. Using paper towels can make the bottom of the wings soggy, but a wire rack will help the wings stay crispy.
- If you are working in batches, keep the finished chicken warm by placing it in a 200°F (93°C) oven while frying the remaining chicken.
- Serve immediately for the crispiest bbq boneless wings!
Recipe FAQs
Transfer your wings to an airtight container and refrigerate for up to 4 days.
You can add ¼ to ½ teaspoon of cayenne pepper to your barbeque sauce, or select a brand of spicy bbq sauce to use.
Boneless wings and chicken nuggets are very similar, as both are pieces of chicken coated in breading. The difference is that boneless wings are also usually coated in a sauce.
We love to enjoy BBQ wings with sweet potato fries, but they are also delicious with regular French fries. Or stick with the traditional wing pairing and serve with celery and carrot sticks.
More Wings Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Boneless BBQ Chicken Wings
Recipe by:Ingredients
- 1 pound boneless, skinless chicken breast
- 2 eggs
- 1 cup all-purpose flour (130 grams)
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup bbq sauce
- oil for frying
Instructions
- Cut the chicken into 2-inch pieces.1 pound boneless, skinless chicken breast
- Place the eggs in a shallow bowl or pie plate and whisk well, then add the chicken pieces and stir to coat completely.2 eggs
- In a separate shallow bowl, add the flour, cayenne, paprika, garlic powder, and salt and mix well.1 cup all-purpose flour, ½ teaspoon cayenne pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt
- Working with a few pieces of chicken at a time, remove the chicken from the egg mixture and let any excess egg mixture drip off. Transfer the pieces to the flour mixture and toss to coat the chicken well.
- For best results, refrigerate the chicken for 10-20 minutes. This step will help the breading stay on the chicken.
- Heat 1 inch of oil in a large skillet until it reaches 375°F (190°C). Place the chicken in the oil, leaving some space between them. Work in batches, if needed. Cook for 3 minutes, then flip the chicken over and continue cooking an additional 3-4 minutes, or until golden brown and the internal temperature has reached 165°F (74°C).
- Transfer the cooked chicken pieces to a wire rack or a paper towel-lined plate. Cool for a minute or two, then transfer them to a large bowl and toss them with the bbq sauce.1 cup bbq sauce
- Serve immediately.
Notes
Refrigerate for up to 4 days. Tips:
- For extra flavor, try marinating the chicken in barbecue sauce for a few hours. Remove the chicken from the sauce and pat it dry before breading.
- For extra crunch, add ½ cup of Panko bread crumbs to the flour mixture.
- Refrigerate the breaded chicken for 30 minutes before frying it in oil. This refrigeration allows time for the eggs and flour to adhere to the chicken fully and will help the breading stay on when frying.
- Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F (74°C).
- 1 cup ketchup
- ½ cup honey
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
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