How To Make Boneless Chicken Wings

How To Make Boneless Chicken Wings

Contributor: Christine Pittman
  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x




  • 1 and 1/2 cups breadcrumbs
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne powder
  • 2 Tbsp. vegetable oil
  • 8 boneless chicken thighs




  1. Preheat oven to 425ºF. Combine breadcrumbs and seasonings in a large ziptop bag. Add oil. (The oil is going to help brown the breadcrumbs during baking. Don’t skip it!). Massage the crumb mixture through the bag to make sure the oil is spread out well.
  2. Put a boneless skinless chicken thigh on a cutting board. Unroll the thigh into a fillet shape. Cut the thigh into three pieces. It will essentially be along the folds from when the thigh was rolled up. Repeat with remaining chicken thighs and then put them all into the ziptop bag with the oiled breadcrumbs. Shake the bag all around to completely coat all of the chicken pieces.
  3. Put the pieces of chicken thigh onto a foil-lined oiled baking sheet. Some of the pieces will already have a wing-type shape to them. Leave those alone. Others benefit from a squeeze at one end to give them a drumette shape. So give those a squeeze.
  4. Bake until cooked through to 165ºF and well-browned, about 25-30 minutes.