Baked Boneless Wings Recipe
Our lightly breaded tender Chicken pieces are finished to your liking with one of the following flavours: BBQ Sauce, Honey Garlic Sauce, Hot Sauce & Electric Honey.
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Ingredients
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Chicken & Breading
Finishes / Sauces (choose one)
To Serve
Method
Chicken & Breading
Prep chicken
Pat the chicken pieces dry with paper towels and trim any excess fat. Cut into uniform 1.5-inch bite-sized pieces so they cook evenly.
Season flour
In a shallow bowl or wide plate combine the all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, garlic powder, and paprika. Toss to combine.
In a third shallow bowl combine breadcrumbs and grated Parmesan (if using). Set up the breading station: flour mixture, egg wash, breadcrumb mix.
Dredge chicken
Working in batches to avoid crowding, dredge each piece first in the seasoned flour (shake off excess), then dip into the egg wash, then press into the breadcrumbs to coat evenly. Place coated pieces on a wire rack set over a baking sheet. Repeat until all pieces are coated.
Rest before baking
Let the breaded pieces rest on the rack for 10 minutes to help coating adhere. Meanwhile preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil and place a lightly oiled wire rack on top.
Bake
Arrange the breaded chicken pieces on the oiled rack in a single layer with space between pieces. Lightly brush or spray the tops with the 2 tbs vegetable oil to help crisp. Bake in the preheated oven for 12–15 minutes until internal temperature reaches 165°F (74°C) and the coating is golden. For extra crispness, broil for 1–2 minutes at the end—watch carefully to avoid burning.
Sauce Finishes & Tossing
Warm and finish sauces
While the chicken bakes, warm the sauce of your choice in a small saucepan over low heat. Add 1 tbsp butter per 1/2 cup sauce and stir to loosen and gloss the sauce. For Honey Garlic: combine 1/2 cup honey, 1/4 cup soy sauce, 2 minced garlic cloves and the butter; simmer gently 2–3 minutes. For Electric Honey: mix 1/2 cup honey with 1–2 tsp crushed red pepper or gochujang to taste and warm with butter. For Hot Sauce: combine 1/2 cup hot sauce with 1 tbsp butter (optional honey or sugar 1 tsp to balance). For BBQ: warm 1/2 cup BBQ sauce with 1 tbsp butter until just simmering.
Toss chicken in sauce
When chicken is cooked and crisp, transfer pieces to a large bowl. Add warmed sauce and toss gently but thoroughly to coat every piece. Work quickly so coating stays crisp; if you prefer saucier wings, add a bit more sauce.
Return to oven (optional)
If you want a tacky glaze or slightly baked-on finish, return the sauced wings to the baking sheet and bake for an additional 3–5 minutes at 425°F (220°C), then remove.
Garnish & serve
Transfer finished boneless wings to a serving platter. Sprinkle with chopped parsley if using. Serve immediately with ranch or blue cheese dressing and lemon wedges on the side.
