Crispy, tender Boneless Chicken Wings can be tossed in your favorite sauce, are perfectly seasoned and easy to make at home for any occasion! BETTER THAN THE RESTAURANT! Boneless Chicken Wings are the perfect appetizer, snack, quick lunch, or simple dinner. We love them even though we all know they are just glorified chicken nuggets – ha! And we are making these homemade so you really get amazing flavor and crunch and it’s not as time consuming as you might think. My son LOVES when I make these, they are his absolute favorite! But, really, they’re so good with a variety of sauces and pair perfectly with other sides and snacks. Great for serving at those upcoming game day watch parties you are hosting. FREQUENTLY ASKED QUESTIONS:  What sauce is best with Boneless Wings? If you look at some of my pictures, you’ll see some coated in Buffalo sauce and some that are plain. Make your own Buffalo sauce by mixing 1/2 cup hot sauce with 3 Tablespoons melted butter. I also serve these with BBQ sauce. I like to whisk the BBQ sauce with a little bit of water. I think it coats the wings much easier since BBQ sauce can be pretty thick. I use 1/2 cup barbecue sauce and whisk in 2-3 Tablespoons water. Honey Garlic Sauce is another favorite. Mix 1/4 cup honey with 2 Tablespoons soy sauce and 2 minced garlic cloves.And, of course, you can’t forget a side of Bleu Cheese or Ranch Dressing! Can I skip the marination step? The marinating really is key. It makes the chicken tender and really infuses a lot of flavor so try not to skip it. Can I make bone-in wings instead? Sure, I’d use my Traditional Chicken Wings recipe instead or if you want to skip the oil, try my Crispy Baked Chicken Wings recipe. Can I make these boneless wings in the oven instead? For a healthier option, bake the coated chicken pieces at 400°F for 20-25 minutes. You may want to spray them with olive oil nonstick spray to get some nice color on them if serving plain. Just know that they won’t have the exact same crispiness that you’d get when frying them in the oil. Can I make these in the Air Fryer instead? Yup, again, I suggest spraying them with olive oil nonstick spray so they get a nice color on them if you are serving them plain. Pop them in the Air Fryer at 375°F for 15 minutes. And, just a reminder, making them in the Air Fryer won’t get them to the exact same type of crispiness and crunchiness as frying them, or the exact same flavor, but they’ll still be good. Are these spicy? Nope! But if you want to add some heat, just add a pinch of cayenne pepper or chili powder to the marinade for a spicy kick. Any tips for keeping these warm while working in batches? Keep batches warm in a 200-degree oven while frying the remainder.  How to store leftovers? Boneless Chicken Wings are good for 3-4 days if stored in the fridge in an airtight container. Keep them in the freezer for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) chicken breasts – you could use chicken tenders as well. buttermilk– grab a carton from the store or make your own Homemade Buttermilk. garlic powder, onion powder, paprika, salt and pepper – If you have a seasoning blend that you prefer, you can use that instead of what I have here. I think a cajun or creole seasoning would be so good too! all-purpose flour  large eggs  crushed plain cornflakes – I know this sounds a little unusual but they add great crunch! I used a rolling pin and put the cornflakes in a Ziploc bag to crush them. I’d start with two cups and see how it goes from there. You can always make more crumbs, but you don’t need to make too much and waste it when first starting out. Don’t have cornflakes? Make these with panko bread crumbs or panko bread crumbs instead. HOW TO MAKE BONELESS CHICKEN WINGS Combine the chicken pieces, buttermilk, garlic powder, optional onion powder, paprika, salt, and black pepper in a bowl. Cover and refrigerate for at least 30 minutes or up to 4 hours.  Place the flour in one bowl, whisk the eggs in a second bowl, and crush the cornflakes into small pieces (not powder) in a third bowl.  Remove chicken pieces from the marinade. Dredge each piece in flour. Then dip in the egg, and finally coat with crushed cornflakes. Press lightly to ensure the cornflakes adhere well. Place coated pieces on a plate.  Heat oil in a deep skillet or fryer to 350°F. Fry the chicken in batches for 3-4 minutes per side or until golden brown and cooked through with an internal temperature of 165°F. Drain on paper towels.  Toss “wings” in sauce of your choice in a deep bowl.  Serve immediately with ranch or blue cheese dressing, carrot and celery sticks, and fries on the side.  CRAVING MORE RECIPES?  Buffalo Chicken Wings Crispy Baked Chicken Wings Baked Lemon Pepper Chicken Wings 100 Super Bowl Recipes Air Fryer Nashville Hot Chicken Nuggets Chick-fil-A Chicken Nuggets Cornflake Chicken Nuggets Baked Ranch Chicken Nuggets Air Fryer Chick-fil-A Chicken Nuggets Chicken Fried Chicken The Best Southern Fried Chicken Print Boneless Chicken Wings Boneless Chicken Wings are marinated and then coated in a crunchy cornflake coating and fried to golden brown perfection before they get tossed in your favorite sauce. Course Appetizer, Dinner, Lunch, Main Course, SnackCuisine American Prep Time 40 minutes minutesCook Time 15 minutes minutesTotal Time 55 minutes minutes Servings 4 Calories 740kcal Author Brandie @ The Country Cook Ingredients1 pound chicken breasts cut into bite-sized pieces1 cup buttermilk1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1 teaspoon salt½ teaspoon black pepper1 cup all-purpose flour2 large eggs2 cups crushed plain cornflakesoil for frying (vegetable, peanut or canola) InstructionsCombine the chicken pieces, buttermilk, garlic powder, optional onion powder, paprika, salt, and black pepper in a bowl. Cover and refrigerate for at least 30 minutes or up to 4 hours. Place the flour in one bowl, whisk the eggs in a second bowl, and crush the cornflakes into small pieces (not powder) in a third bowl.Remove chicken pieces from the marinade. Dredge each piece in flour, then dip in the egg, and finally coat with crushed cornflakes. Press lightly to ensure the cornflakes adhere well. Place coated pieces on a plate. Heat oil in a deep skillet or fryer to 350°F. Fry the chicken in batches for 3-4 minutes per side or until golden brown and cooked through (internal temperature of 165°F. Drain on paper towels. Toss “wings” in sauce of your choice in a deep bowl.Serve immediately with ranch or blue cheese dressing, carrot and celery sticks, and fries on the side. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 740kcal | Carbohydrates: 128g | Protein: 41g | Fat: 8g | Sodium: 1671mg | Fiber: 5g | Sugar: 14g