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Crispy Air Fryer Boneless Chicken Wings Recipe

Crispy Air Fryer Boneless Chicken Wings

Juicy bite-size chicken pieces are coated in seasoned flour, egg, and panko breadcrumbs, then air-fried until crisp and tossed with Buffalo or barbecue sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 1 lb (450 g) Boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces
  • 1/2 cup (60 g) All-purpose flour
  • 1/2 cup (30–35 g) Panko breadcrumbs
  • 1 Large egg
  • 2 tbsp (30 ml) Buttermilk or milk
Seasonings
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
For Cooking and Serving
  • 1–2 tsp Cooking spray or neutral oil
  • 1/2 cup (120 ml) Buffalo sauce, barbecue sauce, or sauce of choice

Method
 

Step-by-Step
  1. Pat the chicken dry and cut it into evenly sized 1 1/2-inch pieces. Combine the flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
  2. Whisk the egg and buttermilk or milk together in a second bowl. Place the panko breadcrumbs in a third bowl.
  3. Coat each chicken piece in the seasoned flour, dip it into the egg mixture, and press it firmly into the panko breadcrumbs. Let the breaded pieces rest for 5 to 10 minutes if time allows.
  4. Lightly spray the air fryer basket and the breaded chicken with cooking spray or brush with a small amount of neutral oil. Arrange the chicken in a single layer with space between each piece.
  5. Air-fry at 400°F (200°C) for 5 to 8 minutes. Turn the chicken pieces, lightly spray the second side if needed, and cook for another 5 to 8 minutes.
  6. Check the thickest chicken pieces with an instant-read thermometer. They are ready when they reach an internal temperature of 165°F (74°C).
  7. Warm the Buffalo or barbecue sauce and toss it with the hot chicken immediately before serving, or serve the sauce on the side to preserve more of the crunchy coating.

Notes

Do not overcrowd the air fryer basket; cook in batches if necessary. Chicken thighs stay especially juicy, while chicken breast offers a leaner option. For a lighter, craggier crust, replace the panko with a mixture of 1/2 cup flour and 1/4 cup cornstarch.