Boneless Wings Air Fryer Recipe: Crispy and Delicious!

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If you love the spicy kick of buffalo sauce and juicy chicken, you’ll love these air fryer boneless chicken wings! The seasoned breading and spicy sauce give these wings the perfect flavour without the need for marinating or the mess of deep frying.

Something about messy fingers, spicy sauce, and tender meat makes any occasion, especially game day, extra fun! These delicious wings are quick to make any time you need a little extra fun in your life. It’s so easy and tasty, that it’s become one of our favourite air fryer recipes!

To store leftovers, transfer the boneless wings to an airtight container and keep them in the refrigerator for 3-4 days. You can also freeze your leftovers. To prevent them from sticking together, place them on a tray lined with parchment paper and freeze. Once frozen, transfer the wings to a freezer bag and label them with the date. They’ll keep for up to 3 months.

When you’re ready to reheat your wings, preheat your air fryer to 350°F (177°C). Reheat the buffalo wings in the air fryer at 350°F (177°C) for 8 minutes or until they reach an internal temperature of 165°F (74°C). Enjoy your tasty, spicy wings!

Boneless Wings Air Fryer Recipe

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.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 7
Calories 48 kcal


  • Air fryer


  • 4 Large eggs whisked
  • 1 cup All-purpose flour
  • 4 cups Panko breadcrumbs
  • pounds Boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tbsp Chicken wing seasoning
  • Cooking spray
  • 1 cup Buffalo sauce optional


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.


  • Enjoy with blue cheese or ranch dressing for dipping.


  • 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.
Keyword Air fryer wings recipe, Boneless chicken wings, Boneless wings air fryer, Crispy boneless wings, Easy air fryer wings, Healthy air fryer wings

Nutrition Facts:

Nutrition Value
Calories 48 kcal
Carbohydrates 6g
Protein 5g
Fat 2g
Cholesterol 20mg
Sodium 165mg
Calcium 15mg

Can I Prepare the Chicken Ahead of Time?

Can I Prepare the Chicken Ahead of Time?

Yes, you can prepare the chicken ahead of time. After breading the chicken, you can store the pieces in the refrigerator for up to 24 hours or freeze them for up to a month. If freezing, lay the breaded chicken pieces on a baking sheet to freeze them individually before transferring them to a freezer bag. This way, you can have boneless wings ready to cook whenever you want. Just pop them in the air fryer, oven, or frying pan directly from the fridge or freezer.

How Do I Keep the Boneless Wings Crispy?

To keep the boneless wings crispy, make sure not to overcrowd the air fryer basket or baking sheet. Each piece of chicken needs space for the hot air to circulate properly, which helps them cook evenly and get crispy. Additionally, when saucing the wings, only add the sauce right before serving. If you add the sauce too early, the wings can become soggy. Serve immediately after saucing to maintain that delicious crispiness.

What If I Don’t Have An Air Fryer?

If you don’t have an air fryer, you can still make delicious boneless wings using your oven or a frying pan. To bake them, preheat your oven to 425°F and cook the wings on a wire rack over a baking sheet for about 12 minutes. If you’re frying them, heat about ½ inch of oil in a skillet over medium-high heat and fry the chicken in batches for 3-4 minutes per side until golden brown. Both methods will give you tasty, crispy boneless wings.

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