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Boneless Game Day Chicken Wings

Learn how to make chicken wings for your next game day party!

Whether you're preparing food for a game day party or tailgate, a quick snack or even a potluck, chicken wings are always a hit. Boneless chicken wings are even easier throughout the cooking process since you don't have to de-bone anything! And, cleaning becomes a breeze since there are no pesky bones to throw away. 

These chicken "wings" are actually made from boneless, skinless, chicken thighs, which makes them a super simple and creative recipe that's ready to eat in less than an hour. If you're one of those people who prefer bone-in wings, however, we have a great slow cooker wings recipe you can try!

Prepare your favorite dipping sauces, or check out our recipe below for Homemade Buffalo Sauce, and enjoy a great day of yummy snacks with your favorite people!

Yields24 wings

Preparation Time15 min

Cooking Time - Text25-30 minutes


  • 1 1/2 cup panko crumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 2 tablespoons olive oil
  • 1 boneless skinless chicken thighs


  1. Heat oven to 425. Line a baking pan with foil and oil the foil with some olive oil 

  2. In a large ziptop plastic food safe bag place the panko, paprika, salt, garlic powder, onion powder and cayenne. Shake well to combine. Add the olive oil and mix well to combine with the crumb mixture.

  3. Place a chicken thigh on a cutting board and unroll shaping into a fillet. Cut the thigh into three equal pieces. Repeat with the remaining thighs.

  4. Place the chicken thighs into the ziptop bag and shake well until fully coated with the panko crumbs.

  5. Place the chicken thighs onto the baking sheet.

  6. Bake for 25-30 minutes until golden and crispy and cooked to 165 degrees.

  7. Place about 1 cup of your favorite wing sauce in a large bowl. Place the wings into the sauce and coat well.

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How many chicken thighs are you suppose to use?!

I just love hot wings or any other kind of wings for that matter...but I never understood why people use the term boneless wings when it's actually a chicken tender or nugget. Using the thigh is a great idea to keep it from getting dry but I'm wondering, do the crumbs stick to the chicken without having some type of batter on them?


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