If you asked me what my favorite food of all time was, I’d always answer with the same: chicken wings. I’ve been smackin’ on chicken wings for as long as I can remember—even my mom says it’s practically all she ate while she was pregnant with me. Coincidence? Maybe. I’ve always been a bone-in gal, but a lot of my friends say otherwise. They prefer boneless because they’re easier to eat, cleaner and come with a nice breading. And they’re not the only ones. Boneless wings are intensely popular.
(In case, you’re craving wings and don’t have time for making them at home, here are some chicken wings restaurants to try!)
But how are boneless wings made, and are they really wings at all? Here’s what you need to know before you start chowin’ down on your next boneless round.
What are boneless wings?Â
There are many different cuts of chicken. Breast, thigh, tenderloin, leg, wing… I could go on. The chicken wing, however, has become practically synonymous with sports and game days. Order a plate of wings, and you’ll surely have a crowd of pleased people. While the Buffalo wing we know and love today started around the 1960s, the boneless wing appeared sometime in the 2000s.
But let’s get back to the question. Are they really wings? No, not like traditional bone-in chicken wings. Instead, boneless wings are more akin to chicken tenders and are made from breast meat. The more you know!
Boneless vs. Bone-In Wings
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When you go out to eat for wings, you’ll likely see options for both boneless and bone-in wings. So, how do you decide which type to order?
As mentioned, boneless wings are portioned from chicken breast. Since there is no bone or skin to protect the lean meat as it fries, boneless wings have the potential to be dryer or have less flavor than their boned counterparts. But that doesn’t mean boneless wings are bland. Boneless wings are tossed in a seasoned breading before they’re fried, adding a ton of flavor and texture to the chicken.
Boneless wings are a great option for kids or those trying wings for the first time since they are much easier and cleaner to eat. You simply bite into the chicken instead of having to navigate around bones and cartilage. You can even eat boneless wings with a fork if you want to keep your fingers completely clean. Plus, boneless wings tend to be the cheaper menu option.
On the flip side, bone-in wings consist of a drumette, which looks like a small drumstick, and flats, a long, flat portion with two bones. The bones and skin of these cuts result in white meat (yes, wings are white meat!) that is tender, juicy and flavorful. The trade-off is that meat is more difficult to get to. Working around bone and cartilage can be off-putting to some, and certainly requires multiple napkins while attempting. Despite this and that bone-in wings tend to be the more expensive option, many love this traditional option.
Weighing these pros and cons will help you decide between boneless and bone-in wings. Whichever you choose, you’re sure to have a delicious and satisfying meal.
How are boneless wings made?
Rather than deboning chicken wings and using the meat, boneless wings are prepared using breast meat. The meat is cut into wing-sized shapes, dipped in a bread or batter concoction and deep-fried. Afterward, the meat is slathered with wing sauce just as traditional chicken wings would be.
So, are boneless wings chicken nuggets? Not really. Chicken nuggets are made with ground chicken that’s shaped before being breaded and fried. Boneless chicken wings are a solid piece of chicken, making them more akin to a chicken tender than a chicken nugget. If you’re unfamiliar, this is the difference between a chicken breast and chicken tenderloin.
Now, we must ask ourselves one more very important thing. What’s the best wing sauce?
Chicken Wings That'll Change Your Appetizer Spread
Barbecue Chicken WingsThere's a secret ingredient in these sweet, tangy and ultra crispy wings: baking powder! If you dredge the chicken wings with it before baking them, they'll become extra crispy. You can air fry, grill or deep fry them too. Serve with one of our
favorite store-bought barbecue sauces.
Baked Chicken WingsThese wings are the perfect blank canvas for any sauce or seasoning. For the crispiest, juiciest baked wings, dry the chicken thoroughly with paper towels before you dredge and cook them. You might need to cook them in batches, or on two baking sheets at once, to give them enough room on the baking sheet to cook evenly.
Crispy Buffalo WingsSure, you could pick up a bottle of buffalo sauce at the grocery store, but it's actually pretty easy to make yourself. Combine butter, brown sugar and hot sauce in a small saucepan over medium heat, and you'll be ready to slather it on these tasty wings in no time.
Garlic Parmesan WingsZippy garlic and salty Parmesan join forces in this chicken wings recipe that's sure to be a hit on game day, at potlucks and on every day in between. Freshly grated Parmesan will turn out the best flavor and texture, so opt for the full wedge at the grocery store.
Smoked Chicken WingsThese smoky wings are a labor of love; they'll need to slow cook in a smoker for two hours at 250°F. If you don't own a smoker,
turn your grill into a smoker with some wood chips and a few handy tips.
Air-Fryer Chicken WingsIf you don't have the time (or patience) for smoked wings, try this quicker version. While they're cooked in two stages to ensure juicy meat and crisp skin, they're still ready to eat in less than an hour. To ensure the wings cook evenly and stay crispy, avoid overcrowding the air-fryer basket.
Fried Lemon-Pepper WingsWe love buffalo wings, but sometimes it's fun to shake things up and try something new. Impress your guests with tangy lemon-pepper wings, which can be deep fried, baked or air fried, depending on your preference.
Honey-Barbecue Chicken WingsIf you love honey mustard
and barbecue sauce, you don't have to pick just one. This sweet-and-tangy mashup is the ultimate game-day snack. A drizzle of soy sauce adds an irresistible umami flavor. Add these wings to a full spread of
game-day appetizers.
Five-Spice Chicken WingsGreen onions, sweet chili sauce, soy sauce, fish sauce, garlic cloves, sugar and Chinese five-spice powder team up for a complex sauce you'll want to pour on everything. Serve these wings with
fried rice and a
tangy Asian slaw.
Honey-Mustard Chicken WingsThere's no frying necessary for these oven-baked wings, which cook for about an hour in a 400° oven. The flavorful homemade sauce—featuring spicy brown mustard, honey, butter, lemon juice and turmeric—is quick and easy to whip up.
Teriyaki Chicken WingsThese wings are the ultimate make-ahead appetizer. Just whip up a few batches, then store them in the freezer for when company comes over. They'll keep for up to three months. Thaw them in the refrigerator before reheating them in a 350° oven for 10 to 12 minutes.
Breaded Chicken WingsYou don't need to go to a sports bar to get tasty breaded chicken wings. Make them at home with whole chicken wings, an egg, bread crumbs and seasonings. Serve them with buffalo sauce and ranch dressing.
Best-Ever Fried Chicken WingsThese crispy-on-the-outside, tender-on-the-inside wings come with your choice of three dipping sauces. You could choose your own adventure, or just make all of them. The spicy Thai sauce is our favorite!
Crispy Grilled WingsIt's official: Cooking wings on the grill yields super delicious results. Oil the grill rack and cook covered over medium heat until they're crisp and the juices run clear, about 20 to 25 minutes. With minimal prep time and almost no clean-up, these wings are as low-maintenance as they come.
Lip-Smacking Peach & Whiskey WingsWhile your guests have likely eaten hundreds of wings before, they've probably never tried this sweet and savory version. It features honey, whiskey and canned peaches. A spoonful of Louisiana hot sauce gives it an added kick.
Sticky Honey Chicken WingsYou'd better make enough for seconds and thirds of this saucy appetizer. Believe it or not, you only need six ingredients to whip it up. You can find orange blossom honey at a local specialty grocery store, or try other
types of honey.
Hot WingsThese spicy wings get an extra kick thanks to a few tablespoons of vinegar and mustard in the sauce. Once you've deep-fried them, bake them in the oven to get that extra crispy skin.
Sticky Maple Pepper Glazed Chicken WingsDon't worry; maple syrup doesn't make these wings too sweet. Ground black pepper balances the sweetness and keeps the sauce from becoming too cloying.
Ginger-Orange WingsCooking these wings in a cast-iron skillet is a win-win. The chicken will heat evenly to get that nice, crispy skin, and you can use the skillet as a rustic serving plate once it cools.
Quentin’s Peach-Bourbon WingsStore-bought peach preserves and 1/4 cup bourbon take this recipe from standard to special. Pop the tray into your oven's broiler for a few minutes at the end for that delightfully crispy exterior.
Chili-Lime Chicken WingsMaple syrup and…lime juice? Believe it or not, they make a great combination, especially if you add chili sauce for added zip. If you prefer, you can use uncooked chicken wingettes instead of whole wings for this recipe.
Sweet 'n' Tangy Chicken WingsEverything is easier in a slow cooker, and this tasty wings recipe is no exception. It's a great, low-maintenance recipe for a crowd because it makes two dozen wings and simmers for hours in the pot before your guests arrive.
Slow-Cooked Cranberry Hot WingsWe often think of chicken wings as a summer food, but there's nothing like diving into a plate of warm, slow-cooked wings on a winter's day. The cranberry flavor is genius for the colder months.
Sticky Chicken WingsYour guests will suddenly forget their table manners while eating this deliciously sticky appetizer. Soy sauce, teriyaki sauce and a tablespoon of
Creole seasoning add a surprising depth of flavor.
Spicy Butterscotch WingsHear us out: Butterscotch is delicious on ice cream, but it's also incredible when you slather it on chicken wings. A crumb topping made with panko bread crumbs and red bird's eye chili peppers makes this dish even more special.
Sweet & Spicy Chicken WingsSpicy food fans, this recipe is for you. Chili powder and a generous sprinkling of red chili flakes up the ante. Can't stand the heat? Simply omit those two spices and the wings will be sweet instead.
Peanutty Chicken WingsYou won't be disappointed by this unexpected ingredient. Peanut butter adds a sweet and savory depth of flavor to the sauce that will make these wings the most popular dish at the potluck. Just make sure no one coming to the party has a peanut allergy!
Caroline Stanko, Taste of Home editor, contributed to this article.