Crispy Boneless Chicken Wings

Crispy and tender boneless chicken wings make a fantastic appetizer, snack, or quick meal that everyone will enjoy. These wings are seasoned just right, coated in crushed cornflakes for an irresistible crunch, and easy to prepare at home without the hassle of dealing with bones. Whether you toss them in your favorite sauce or serve them plain, they bring a satisfying flavor and texture that's hard to beat.

I first tried making boneless wings during a casual family night and now my son won’t let me order takeout wings anymore. They have become our go to snack that everyone looks forward to.

Ingredients

• Chicken breasts: choose fresh or thawed chicken breasts or tenders for tender pieces that cook evenly
• Buttermilk: adds moisture and tenderizes the chicken creating a juicy texture inside the crispy crust
• Garlic powder: provides a mellow yet savory aroma that enhances the overall flavor
• Onion powder: adds a subtle sweetness and depth to the seasoning mix
• Paprika: delivers color and a mild smoky note to the crust
• Salt and pepper: balance and boost all the flavors in the chicken and coating
• All purpose flour: is the base for the dredging process helping the egg and coating adhere well
• Large eggs: bind the coating layers keeping the cornflake crumbs stuck to the chicken
• Crushed plain cornflakes: offer a unique crunch that outperforms traditional breadcrumbs. Using a rolling pin to crush them just enough prevents powdery crumbs
• Oil for frying: choose a neutral oil with a high smoke point like vegetable or canola oil for crispy results

Instructions

Marinate the Chicken:

Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Cover and refrigerate for a minimum of 30 minutes and up to 4 hours. This step is crucial to tenderize and flavor the chicken deeply.

Prepare the Coatings:

Place flour in one shallow bowl for the first dredging stage. Whisk the eggs in a second bowl to create the binding layer. Crush the cornflakes into small but not powdery pieces in a third bowl using a rolling pin and a sealed bag. This sets up the three step coating process for maximum crunch.

Coat the Chicken:

Remove chicken from marinade letting excess drip off. Dredge each piece first in flour, then dip it into the egg mixture, and finally press into the crushed cornflakes until fully coated. Press gently to help the crumbs stick without breaking apart.

Heat the Oil and Fry:

Heat about two inches of oil in a deep skillet or fryer to 350 degrees Fahrenheit. Fry chicken in batches for 3 to 4 minutes per side until golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit. Avoid overcrowding the pan to maintain oil temperature and crispiness.

Drain and Toss in Sauce:

Transfer fried wings to a plate lined with paper towels to drain excess oil. Immediately toss wings in your sauce of choice such as Buffalo, BBQ, or Honey Garlic. Serve hot with ranch or blue cheese dressing, carrot and celery sticks, and your favorite fries.

My favorite ingredient is the crushed cornflakes because they give an unbeatable crunch that no other crumb coating can match. Once during a family gathering my son insisted the wings were better than any restaurant we had tried. That moment reminded me why homemade is always worth the effort.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. To keep them crispy when reheating, warm them in an oven set to 400 degrees Fahrenheit instead of the microwave. Place wings on a wire rack over a baking sheet to allow hot air to circulate on all sides. Avoid covering with foil or paper towel traps moisture and softens the coating. For longer storage freeze wings in a single layer inside a freezer safe container or bag and reheat directly from frozen in the oven.

Ingredient Substitutions

If you do not have buttermilk use a simple substitute by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice let it sit for 5 minutes before using. Panko breadcrumbs can replace cornflakes but the texture will be lighter and less crunchy. Try Cajun or Creole seasoning instead of separate spices for a quick flavor boost. Chicken tenders or thigh meat can be used instead of breasts for different textures and moisture levels.

Serving Suggestions

Serve these wings with classic sides like celery sticks, carrot sticks, and dipping sauces such as ranch or blue cheese. Fries or tater tots complement the crunchy wings perfectly for a filling meal. Pair with a crisp coleslaw or fresh green salad to balance the richness of the fried coating. For parties add an assorted sauce bar including buffalo, BBQ, honey garlic, and spicy options.

These boneless wings are simple to make and crowd pleasing. Experiment with different sauces to keep them exciting.

Common Recipe Questions

→ What sauces pair well with these boneless wings?

Buffalo, BBQ, and honey garlic sauces complement the crispy wings beautifully. Bleu Cheese or Ranch dressings also add creamy contrast.

→ Is marinating necessary?

Marinating in buttermilk and spices helps tenderize the chicken and infuse deep flavor, so it's recommended not to skip this step.

→ Can these wings be baked or air fried instead of fried?

Yes, baking at 400°F or air frying at 375°F with a light spray of olive oil creates a healthier version, though they may be less crispy than fried.

→ Are these wings spicy by default?

No, these wings are mild. You can add cayenne pepper or chili powder to the marinade to introduce some heat if desired.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months to maintain freshness.

→ Can bone-in wings be made instead?

For bone-in wings, refer to traditional wing preparations or try baking or frying versions tailored for whole wings.