Boneless Wings Air Fryer Recipe
Make the best homemade Boneless Wings with this easy recipe, featuring my secret ingredient that truly makes these the best boneless chicken wings ever! They’re easy to make in an air fryer, oven, or pan-fried, and they’re even better than what you get in a restaurant. You can batter the chicken ahead of time and store it in the fridge or freezer, so anytime you want boneless wings, you can just pop them in the air fryer, oven, or fry them up.
Equipment
- Air fryer
Ingredients
- 4 Large eggs whisked
- 1 cup All-purpose flour
- 4 cups Panko breadcrumbs
- 1½ pounds Boneless skinless chicken breasts, cut into 1-inch pieces
- 3 tbsp Chicken wing seasoning
- Cooking spray
- 1 cup Buffalo sauce optional
Instructions
Bread the Chicken
- Whisk the eggs in a shallow bowl.
- In another shallow bowl, add the flour.
- In a third shallow bowl, add the panko breadcrumbs.
- Cut the chicken breasts into 1-inch cubes.
- Toss the chicken cubes with the chicken wing seasoning until fully covered.
- Dip each piece of chicken in the egg wash, letting excess drip off.
- Coat the chicken in flour, then dip it back into the egg wash.
- Finally, press the chicken into the panko breadcrumbs until fully covered.
- Place the breaded chicken on a cutting board and repeat with remaining pieces.
Air Fry the Chicken
- Place the boneless wings in an air fryer basket, ensuring space around each piece.
- Spray with cooking spray and cook at 400°F for 4 minutes.
- Flip the chicken, spray again, and cook for an additional 4 minutes.
Bake the Chicken
- Preheat the oven to 425°F (use the convection setting if available).
- Place breaded chicken on a wire rack over a foil-lined baking sheet. Spray with cooking spray.
- Bake for 12 minutes. If cooking directly on a baking sheet, flip halfway through.
Pan Fry the Chicken
- Heat enough oil in a large skillet to create a ½-inch layer over medium-high heat.
- Fry the chicken in batches, ensuring space around each piece.
- Cook for 3-4 minutes per side until golden brown.
- Use a slotted spoon to transfer the chicken to a wire rack over paper towels to drain excess oil.
Sauce the Chicken (Optional)
- Once cooked, place the boneless wings in a large bowl.
- Pour room-temperature or warm buffalo sauce over the wings and gently toss with tongs.
- Serve immediately to keep the wings crispy.
Serve
- Enjoy with blue cheese or ranch dressing for dipping.
Notes
- Sauce Options: Besides buffalo sauce, try BBQ sauce, garlic Parmesan sauce, white BBQ sauce, or General Tso’s sauce.
- Breading Tip: Use one hand for wet ingredients and one hand for dry ingredients to prevent clumping and keep your hands clean.
- Sauce Temperature: Avoid using cold sauce as it will cool down the wings. Let the sauce warm to room temperature or microwave it for 30 seconds before tossing with the wings.