Boneless Chicken Wings Recipe

Prep the chicken

Cut the chicken breasts into 1 to 1 1/2-inch bite-size nuggets. Pat pieces dry with paper towels and place in a bowl. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper; toss to coat.

Set up dredging stations

In a shallow bowl or plate, mix the flour and cornstarch together with 1/2 tsp garlic powder and 1/4 tsp onion powder. In a second bowl whisk together the eggs and buttermilk until smooth. In a third shallow bowl combine breadcrumbs, grated Parmesan (if using), smoked paprika, remaining garlic powder (1/2 tsp), remaining onion powder (1/4 tsp), and remaining salt and pepper.

Coat the chicken

Working in batches, dredge each chicken piece first in the flour mixture, shaking off excess; then dip in the egg-buttermilk wash, letting excess drip off; finally press into the breadcrumb mixture to fully coat. Place coated nuggets on a wire rack set over a baking sheet. Repeat until all pieces are coated. Let rest 10 minutes to help the coating adhere.

Heat the oil

Pour vegetable oil into a large heavy skillet to a depth of about 1/3 to 1/2 inch (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in about 30 seconds.

Fry the nuggets

Fry the chicken in batches, 6–8 pieces at a time, without overcrowding. Cook 2 1/2–3 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer cooked nuggets to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Drain

After all batches are cooked, let the nuggets rest 2–3 minutes on the rack so excess oil drains and coating firms.

Warm the chosen sauce(s) in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds until fluid and warm, not boiling. If using a thicker BBQ sauce, stir in 1–2 tsp water to loosen slightly.

Tossing option: Place cooked nuggets in a large bowl, pour enough warm sauce to coat (about 1/4–1/2 cup per lb depending on preference), and gently toss with tongs until evenly coated. For a lighter touch, serve sauce on the side for dipping.

Arrange coated or plain nuggets on a platter. Sprinkle chopped parsley if desired. Serve immediately with blue cheese or ranch and celery sticks.

Leftover storage: Cool completely, then refrigerate in an airtight container up to 3 days. Reheat in a 400°F oven for 8–10 minutes to re-crisp.