Say goodbye to soggy takeout, because these homemade boneless chicken wings are extra crispy on the outside and impossibly juicy on the inside thanks to our secret pickle-buttermilk brine. Tossed in your choice of rich Maple Bourbon, sweet Smoky Honey BBQ, or classic buttery Buffalo, this restaurant-worthy trio is pure game-day perfection!
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🍗 The Ingredients
Best of all, this recipe relies on simple, everyday pantry staples that come together effortlessly to create that signature restaurant-quality crunch and three irresistible, scratch-made glazes. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Chicken: Boneless, skinless chicken breasts are traditional and slice into neat, bite-sized nuggets. If you prefer extra-juicy dark meat, boneless skinless chicken thighs work brilliantly—just trim any excess fat.
- Pickle Juice: Don’t pour that jar down the drain! Dill pickle brine tenderizes the meat and seasons it to the core without leaving a strong pickle flavor behind. If you’re in a pinch, substitute with ½ cup of water mixed with 1 tablespoon of apple cider vinegar and 1 teaspoon of kosher salt.
- Buttermilk: The lactic acid helps keep the white meat succulent. No buttermilk on hand? Make a quick substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes.
- Cornstarch: This is the secret to a serious crunch that won’t get soggy under sauce. For the best texture, keep the 3:1 flour-to-cornstarch ratio. Potato starch also works well if needed.
- Bourbon: Use a mid-shelf bourbon you’d actually enjoy sipping (like Maker’s Mark, Bulleit, or Buffalo Trace). For an alcohol-free version, swap the bourbon for spiced apple cider with a splash of pure vanilla extract.
- Pure Maple Syrup: Be sure to use 100% pure maple syrup (Grade A Amber or Dark works best). Avoid artificial pancake syrups, which are mostly corn syrup and will turn the glaze excessively sweet and gummy.
- Hot Sauce: For the authentic Buffalo flavor, Frank’s RedHot Original is the undisputed gold standard. Avoid thicker, vinegar-heavy sauces like Tabasco for the Buffalo base, as they won’t emulsify properly with the butter.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Boneless Chicken Wings
- Use an Oil Thermometer: Keep your oil right at 350°F (175°C). If it’s too cool, the wings will absorb grease; too hot, and the exterior burns before the inside reaches 165°F. Always let the temp recover between batches.
- Never Crowd the Pot: Fry in small batches of 6 to 8 pieces. Overcrowding drops oil temperature dramatically and causes the pieces to bump into each other, knocking off that prized crust.
- Drain on a Wire Rack: Skip the paper towels—trapped steam underneath turns the coating soggy instantly. A wire rack set over a baking sheet lets air circulate, keeping every side crisp.
- Warm Sauce on Hot Wings: Keep your sauces gently warmed before tossing. Cold sauce cools down the chicken too quickly and ruins the crunch.
- Sauce Just Before Digging In: Even with our shatter-crunch crust, wings are at their peak within the first 10 minutes of being sauced. Keep wings and sauces warm separately, then toss right as you serve!
- Air Fryer Option: Preheat to 400°F (200°C). Generously mist the basket and breaded chicken with cooking oil spray until no dry flour remains. Cook for 12–14 minutes, flipping and spraying again halfway, until golden and 165°F inside.
👩🏼🍳 How to Make Boneless Chicken Wings (3 Ways)
- Step 1: Whisk the buttermilk with the pickle brine and hot sauce, and then submerge the chicken pieces. Chill for 30 minutes.
- Step 2: Heat the Bourbon and maple syrup over high heat in a saucepan until slightly reduced, about 4 minutes. Add the remaining ingredients and boil for another 4 minutes, until syrupy. Stir in the butter.
- Step 3: Place all of the Honey BBQ sauce ingredients in a small saucepan and simmer over medium heat for 5 to 8 minutes.
- Step 4: For the Buffalo sauce, melt the butter over medium heat in a skillet or saucepan. Stir in the hot sauce, vinegar, garlic powder, and salt until fully combined.
- Step 5: In a large bowl, whisk the flour with the cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Pull all of the chicken pieces from the buttermilk and place them in the flour. Toss to coat. Place them on a baking rack in a baking pan.
- Step 6: Working in batches, soak a portion (usually one third) of the chicken in the buttermilk, and then toss again in the flour. (The double-coating ensures extra-crispy chicken.)
- Step 7: Working in batches, fry in 350°F oil until golden and very crispy. Transfer to a baking rack and continue with the remaining chicken.
- Step 8: Evenly divide the fried chicken pieces into three bowls. Add the sauce to each bowl, and then gently toss to coat. Serve at once!
🍽️ How to Serve
- The Ultimate “Wing Flight” Board: For a show-stopping presentation, arrange all three sauced varieties side-by-side on a large wooden cutting board or platter.
- The Classic Cooling Crew: Wings aren’t complete without something cool and crunchy to balance the heat. Serve with a generous bowl of homemade Blue Cheese Dressing or creamy Ranch, easy homemade BBQ sauce, along with fresh celery sticks and crisp carrot batons.
- Sauce-on-the-Side Buffet: Entertaining a crowd with mixed spice tolerances? Keep the freshly fried wings naked on a warm platter and serve the three warm sauces in small bowls with tongs and spoons so guests can toss or dip their own.
- Pub-Style Sides: Turn these bites into a full-blown feast by pairing them with loaded potato skins, crispy onion rings, creamy coleslaw, or sweet potato crosshatch fries.
- What to Sip: Pair this spread with an ice-cold craft beer (a crisp pilsner or citrusy IPA works wonders against the sweet and spicy glazes), a dry hard cider, or a smooth Classic Old Fashioned to echo the bourbon in the glaze.
🙋🏽♂️Frequently Asked Questions
Can I make these boneless chicken wings in an air fryer or oven?
Yes! For an air fryer, preheat to 400°F (200°C) and generously mist the pieces with oil spray so no dry flour remains. Cook in a single layer for 12 to 14 minutes, flipping halfway, until golden and registering 165°F internally. In the oven, bake on a greased wire rack at 425°F (220°C) for 18 to 20 minutes, flipping once.
Why do my homemade boneless chicken wings get soggy, and how do I prevent it?
The two main culprits are trapped steam and cold glazes. Never drain freshly fried pieces on paper towels; always transfer them to an elevated wire rack so air circulates underneath. Additionally, make sure your sauces are warm before tossing, and only coat the chicken right before you plan to dig in.
Can I use chicken thighs instead of breasts for boneless chicken wings?
Absolutely! Dark meat is naturally juicier, richer in flavor, and practically impossible to overcook. Simply trim any excess fat, cut into uniform 1½-inch chunks, and follow the same brine, dredge, and cooking times as written.
What is the best way to store and reheat leftover boneless chicken wings?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Skip the microwave, which turns the breading rubbery. Instead, reheat in a 375°F (190°C) oven on a baking sheet for 8 to 10 minutes, or pop into a 360°F (182°C) air fryer for 4 to 5 minutes until hot and crunchy again.
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Crispy Boneless Chicken Wings (3 Ways)
Ultra-crispy on the outside, incredibly juicy inside, and tossed in your choice of three scratch-made sauces: Sticky Maple Bourbon, Smoky Honey BBQ, or Classic Buffalo! Thanks to our simple pickle-buttermilk brine and signature double-dredge, these restaurant-quality wings stay shatteringly crisp to the very last bite.
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Servings: 8
Calories: 695kcal
Video
Equipment
- Dutch oven (for frying) or deep-fryer
Ingredients
For the Chicken and Marinade
- 1½ cup buttermilk
- ½ cup dill pickle brine
- 1 tablespoon hot sauce ie, Frank's Red Hot
- 2 lbs chicken breast skinless, boneless, cut into bite-size pieces (about 1½-inch pieces)
For the Maple Bourbon Glaze
- ½ cup Bourbon
- ½ cup maple syrup
- 2 tablespoon brown sugar dark or light
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoon unsalted butter chilled
For the Honey BBQ Sauce
- 1 cup ketchup
- ½ cup honey
- 2 tablespoon brown sugar dark or light
- 2 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon liquid smoke
Classic Buffalo Sauce
- ½ cup unsalted butter 1 stick
- ¾ cup hot sauce ie, Frank's Red Hot
- 1 teaspoon garlic powder
- 1 teaspoon distilled white vinegar
For the Dredge, Fry, and Serving
- vegetable oil for frying
- 2½ cups all-purpose flour
- ¾ cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
- blue cheese dressing
- celery sticks and carrot sticks
- BBQ sauce
Instructions
Brine/Marinade the Chicken
- In a medium bowl, whisk the buttermilk with the pickle brine and hot sauce. Add the chicken pieces and use a wooden spoon to submerge them in the brine. Cover and refrigerate for 30 minutes (or up to 4 hours).1½ cup buttermilk, ½ cup dill pickle brine, 1 tablespoon hot sauce, 2 lbs chicken breast
Make the Sauces
- For the Maple Bourbon glaze, add the bourbon and maple syrup to a small saucepan over medium-high heat. Bring to a boil and simmer for 4 minutes, until slightly reduced. Stir in the brown sugar, vinegar, mustard, black pepper, and cayenne pepper. Simmer on HIGH until thickened, about 4 to 5 minutes. Turn off the heat and stir in the cold butter until melted. Reheat over low heat when ready to use.½ cup Bourbon, ½ cup maple syrup, 2 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, 2 tablespoon unsalted butter
- For the Honey BBQ Sauce, add the ketchup, honey, brown sugar, vinegar, Worcestershire sauce, paprika, garlic powder, and liquid smoke to a small saucepan over medium heat. Simmer for 8 to 10 minutes, stirring often. Reheat over low heat when ready to use.1 cup ketchup, ½ cup honey, 2 tablespoon brown sugar, 2 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon liquid smoke
- For the classic Buffalo sauce, melt the butter over medium heat in a small saucepan. Stir in the hot sauce, garlic powder, vinegar, and a pinch of salt. Stir until smooth and combined. Reheat over low heat when ready to use.½ cup unsalted butter, ¾ cup hot sauce, 1 teaspoon garlic powder, 1 teaspoon distilled white vinegar
Bread the Chicken, Fry, and Serve
- Heat your oil to 350°F.vegetable oil
- In a large bowl, whisk the flour together with the cornstarch, paprika, garlic powder, onion powder, salt, and pepper.2½ cups all-purpose flour, ¾ cup cornstarch, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 2 teaspoon Kosher salt, 1 teaspoon black pepper
- Pull the chicken pieces from the brine/marinade, allowing excess to drip off. Place all of the chicken in the flour mixture. Toss until well coated. Place the coated chicken pieces on a baking rack on a baking sheet.
- Working in batches (usually three batches), add some of the coated chicken (about 1 third) into the brine/marinade. Toss to coat, then transfer to the bowl of seasoned flour. Toss to coat.
- Carefully add the chicken to the hot oil and fry until golden, crispy, and cooked all the way through. Cut a "wing" in half to ensure it is fully cooked and not pink in the middle. Repeat with remaining pieces of coated chicken. If desired, keep fried chicken pieces warm in a low-temperature oven (225°F) on a baking rack until ready to toss with the sauce.
- Gently reheat the sauces (stirring the Buffalo sauce to fully combine). Evenly divide the fried chicken "wings" into three medium bowls. Pour each warm sauce over its respective batch of wings. Gently toss until the wings are completely coated.
- Place the wings on a large serving platter and serve with blue cheese dressing, celery, carrots, and BBQ sauce.blue cheese dressing, celery sticks and carrot sticks, BBQ sauce
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Making Just One Sauce? The sauce quantities listed above are scaled to divide the 2 pounds of chicken three ways so you can enjoy all three flavors. If you want to coat all of the wings in just one signature sauce, simply triple (3x) that single sauce recipe so you have plenty of glaze for the entire batch.
- Don’t Skip the Wire Rack: Always drain fried chicken on an elevated wire rack over a baking sheet rather than paper towels. Trapped steam turns the underside soggy within minutes, while a rack keeps all sides completely crisp.
- Watch Oil Temperatures: Keep a thermometer clipped to the pot. The oil drops when cold chicken enters, so let it return to a steady 350°F (175°C) between batches to prevent greasy wings.
- Sauce at the Last Minute: For maximum crunch, keep the fried chicken and warmed sauces separate until right before serving. Once tossed, serve immediately while the coating is at its shatteringly crisp peak!
Nutrition
Calories: 695kcal | Carbohydrates: 91g | Protein: 31g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1729mg | Potassium: 787mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1328IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 3mg
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Wesley says
Seriously, I couldn’t pick a favorite. They were all DELICIOUS! That blue cheese dressing/dip is the best ever!