Hubby's Baked Boneless Chicken Wings

Total Time
Prep 20 mins
Cook 35 mins

Delicious, easy and healthy to make! We have this meal at least twice a month! A big hit with company and the kids! We have the kiddos use Ranch and honey mustard as their dip.

Ingredients Nutrition


  1. Prepare an oven pan (cookie sheet should work) with non-stick cooking spray.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Set aside 2 medium-sized mixing bowls.
  4. Prepare 1 large plate or shallow pan with enough bread crumbs to coat the surface. If using plain or homemade breadcrumbs, add salt, pepper, garlic powder, and a couple of shakes of cayenne pepper to taste; keep breadcrumbs off to the side, you may need more.
  5. Add cut up chicken cubes into one of the medium-size mixing bowls, pour milk over chicken, just enough to cover the chicken; you do not need more than this. Set bowl aside for later.
  6. Add flour into the other mixing bowl. Dip chicken into flour, coating entirely. You may need to add flour as you go.
  7. Add eggs to the milk mixing bowl used earlier; if there is some leftover milk just mix with eggs.
  8. Dip about 5 or 6 cubes of chicken at a time in egg mixture.
  9. Coat all sides of the chicken in the breadcrumb plate.
  10. Add to prepared oven pan.
  11. Once all the chicken is added to pan, spray the top with the cooking oil (we use olive oil spray). Season with more salt and pepper, just enough to taste.
  12. Put in oven and cook for 20 minutes.
  13. Turn pieces of chicken over, spray again with cooking spray, season with salt, pepper, and garlic powder to taste.
  14. Cook for an additional 15 minutes.
  15. Drizzle the wing sauces of your liking over chicken! Enjoy!
Most Helpful

A nice alternative to fried wings. Very tasty and the leftovers were great the next day, heated up and served on a tossed salad with blue cheese dressing.

Treewoman January 24, 2014

These were awesome. I love boneless wings but always have them fried. This was a healthy alternative and they tast just as good!

yotataco5 July 13, 2013