Boneless Wings

Bread the chicken.

1. Whisk 4 large eggs in a shallow bowl.
2. In another shallow bowl, add the all-purpose flour.
3. In a third large shallow bowl, add the panko breadcrumbs.
4. Cut the chicken breasts into approximately 1 inch cubes.
5. Toss the cubes of chicken with the chicken wing seasoning, until they’re fully covered.
6. Place each piece of seasoned chicken in the egg wash.
7. Once it’s fully covered in the egg, allow any excess to drip off before transferring the chicken to the bowl of flour.
8. Cover the chicken completely in the flour, then add it back to the bowl of whisked eggs.
9. Once fully covered in the egg again, dip the chicken in the breadcrumbs, pressing down slightly on all sides to make sure the chicken is fully covered in the breadcrumbs.
10. Transfer the breaded chicken to a cutting board, then repeat with all of the remaining pieces of chicken.
11. Once all of the chicken is breaded, either air fry, oven bake, or pan fry the boneless wings.

Air fry the chicken.

1. Add the boneless chicken wings to an air fryer basket, making sure there’s room around each piece of chicken for the air to circulate.
2. Spray the boneless wings with cooking spray, then cook at 400°F for 4 minutes.
3. Open the air fryer, flip the chicken, spray with cooking spray and cook for an additional 4 minutes.

Bake the chicken.

1. Preheat the oven to 425°F. If your oven has a convection setting, I recommend using that.
2. Place the pieces of breaded chicken on a wire rack, on top of a foil-lined baking sheet. Spray with cooking spray.
3. Bake in the preheated oven for 12 minutes. Because you’re cooking them on a wire rack, you don’t need to flip them throughout the cooking process. If you’re cooking them directly on a baking sheet, I recommend flipping them halfway through the cooking time.

Pan fry the chicken.

1. Add enough canola oil (or vegetable oil) to a large skillet, so that you have 1/2 inch of oil in the bottom of the pan. The amount of oil will vary depending on how large of a pan you’re using. I recommend starting with 1 cup of oil, then adding more if needed.
2. Place the pan of oil on the stove over medium-high heat.
3. Once the oil is hot, add the chicken pieces in batches, making sure there’s room around each piece of chicken. If you overcrowd the pan with chicken, it won’t cook properly and get crispy on the outside.
4. Fry the chicken for 3-4 minutes per side.
5. Use a slotted spoon to remove the boneless wings from the oil when they’re golden brown and transfer them to a wire rack, with paper towels underneath the rack. This will allow any excess oil to drip off the pieces of chicken through the wire rack, and will keep the chicken nice and crispy while you pan fry the remaining batches of chicken.

Sauce the chicken (optional).

1. After all of the chicken is cooked, place the boneless wings in a large bowl.
2. Pour room-temperature, or warm buffalo sauce over the boneless wings in the bowl and use tongs to gently toss them in the sauce, until they’re fully covered.
3. Do not sauce the boneless wings until you’re ready to eat them. Once sauced, the wings should be eaten immediately or they will get soggy, and lose their deliciously crispy texture.
4. Serve the wings with blue cheese, or ranch dressing for dipping, if you'd like.