Crispy Tender Boneless Wings

Crispy, tender boneless chicken wings are easy to make at home and perfect for any occasion. Whether you want a quick snack, a party appetizer, or a simple dinner, these wings deliver great flavor and crunch. You can toss them in your favorite sauce and serve with classic sides like celery, carrots, and fries for a crowd-pleasing meal everyone will enjoy.

I first made these when my son requested something special for game night. They were such a hit that now he asks for them regularly, and I love how easy they are to make while still feeling special.

Ingredients

• Chicken breasts: the base for tender wings chicken tenders work too if you prefer
• Buttermilk: vital for marinating to tenderize the meat and add subtle tang
• Garlic powder, onion powder, paprika, salt, and black pepper: these build a flavorful seasoning blend a Cajun or Creole mix can elevate the taste even more
• All-purpose flour: helps the coating stick and provides a crust foundation
• Large eggs: act as a binder to hold the coating on the chicken
• Crushed plain cornflakes: add unbeatable crunch crushing with a rolling pin works great panko breadcrumbs are a good substitute
• Oil for frying: use a neutral oil with a high smoke point like vegetable or canola oil for best frying results

Instructions

Savor the Marination:

Combine chicken pieces buttermilk garlic powder optional onion powder paprika salt and black pepper in a bowl. Cover and refrigerate for at least 30 minutes up to 4 hours. This infuses flavor deeply and ensures juicy wings.

Prepare the Coating Stations:

Set out three bowls: one with flour one with beaten eggs and one with crushed cornflakes. Crushing cornflakes is key here you want small bits not powder to create maximum crunch.

Dredge the Chicken:

Remove each chicken piece from the marinade. Coat it first in flour covering every side well to help the egg stick.

Bind with Egg:

Dip the floured piece into the beaten egg making sure it is fully coated.

Crunchy Coat:

Press the chicken into the crushed cornflakes gently but firmly so the crumbs adhere evenly across the surface. Place coated pieces on a plate ready for frying.

Heat the Oil:

Warm your oil in a deep skillet or fryer to 350 degrees Fahrenheit. Maintaining this temperature is key for crispiness and proper cooking through.

Fry to Perfection:

Fry the chicken pieces in batches for 3 to 4 minutes per side turning carefully until they are golden brown. Check that the internal temperature reaches 165 degrees Fahrenheit to ensure safety.

Drain Excess Oil:

Remove wings from the oil and let them drain on paper towels briefly to remove excess oil but retain crunch.

Sauce and Serve:

Toss the wings in your favorite sauce like buffalo barbecue or honey garlic and serve immediately. Offer blue cheese or ranch dressing along with celery and carrots for the full experience.

One of my favorite parts of this recipe is how the cornflake coating makes the texture incredibly unique. I remember making these for a family gathering and watching everyone reach for seconds right away. It’s hard to believe something so simple can feel so indulgent.

Storage Tips

Store any leftover wings in an airtight container in the refrigerator and consume within four days for the best taste. To reheat bake them in the oven at 350 degrees Fahrenheit for about 10 minutes to revive that crispness. For longer storage freeze the wings on a baking sheet until solid before transferring them to a freezer safe bag or container. Thaw overnight before reheating.

Ingredient Substitutions

If you do not have buttermilk mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes to mimic the tang. Panko breadcrumbs can replace cornflakes if you want a different crunch texture. For dairy free versions use coconut milk or almond milk in place of buttermilk and swap eggs for a flaxseed egg alternative.

Serving Suggestions

Serve these boneless wings alongside classic buffalo style accompaniments such as celery sticks and a creamy ranch or blue cheese dressing. Crinkle cut fries or crispy sweet potato fries and a fresh green salad make this meal complete.

These boneless wings deliver restaurant style crunch at home and make an easy crowd pleasing meal. They also freeze well for make ahead entertaining.

FAQs About This Recipe

→ What sauces pair best with boneless wings?

Buffalo, BBQ, and honey garlic sauces complement boneless wings well. You can customize your own by mixing hot sauce with butter, whisking BBQ sauce with water for easy coating, or combining honey with soy and garlic for a sweet-savory flavor.

→ Is marinating necessary for tender wings?

Yes, marinating in buttermilk and spices helps tenderize the chicken and infuse rich flavors. Skipping this step may result in less juicy pieces.

→ Can these be baked instead of fried?

Absolutely! Baking at 400°F for 20-25 minutes with a light spray of olive oil provides a healthier alternative, though the texture will be less crispy than frying.

→ How can I achieve crispy wings in the Air Fryer?

Spray the coated chicken pieces lightly with olive oil and air fry at 375°F for about 15 minutes. While texture differs slightly from frying, it still yields a tasty, crisp finish.

→ Are boneless wings spicy by default?

No, they are not spicy unless you add cayenne pepper or chili powder to the marinade for a spicy kick.

→ What is the best way to keep wings warm when cooking in batches?

Store cooked batches in a 200°F oven while frying the remaining wings to keep them warm without drying out.

→ How should leftovers be stored and how long do they last?

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