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boneless wings recipe air fryer
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe provides an easy method to create crispy, juicy boneless chicken wings in an air fryer, perfect for a quick weeknight meal or game day snack. They are coated in panko breadcrumbs and tossed in a sweet and spicy Gochujang-Maple Glaze.
Ingredients
- 450 g (1 lb) boneless, skinless chicken breast, cut into 2.5–3 cm (1–1.25 inch) bite-sized pieces
- 60 g (0.5 cup) all-purpose flour
- 30 g (0.25 cup) cornstarch
- 2 large eggs
- 120 g (1.5 cups) panko breadcrumbs
- As needed vegetable oil spray
- 60 g (0.25 cup) gochujang (Korean chili paste)
- 80 ml (0.33 cup) maple syrup
- 30 ml (2 tablespoons) alcohol-free soy sauce
- 15 ml (1 tablespoon) rice vinegar
- 1 clove (about 5 g or 1 teaspoon) minced garlic
- 5 g (1 teaspoon) grated fresh ginger
- 5 ml (1 teaspoon) toasted sesame oil
- 30 ml (2 tablespoons) water
- 5 g (1 teaspoon) toasted sesame seeds, for garnish
- 1 (about 15 g) green onion (scallion), thinly sliced, for garnish
Instructions
- Prep the Chicken: Pat chicken breast pieces dry with paper towels. Cut them into uniform 2.5-3 cm (1-1.25 inch) bite-sized pieces.
- Set Up Breading Stations: In the first shallow dish, whisk together the all-purpose flour and cornstarch. In the second, whisk the eggs until smooth. In the third, place the panko breadcrumbs.
- Coat Chicken: Dredge each chicken piece thoroughly first in the flour mixture, shaking off any excess. Then dip it into the egg wash, letting extra drip away. Finally, coat it generously in panko breadcrumbs, pressing gently to make sure they stick. Place the breaded chicken on a clean plate or wire rack.
- Preheat Air Fryer: Preheat your air fryer to 200 degrees C (400 degrees F) for 5 minutes. Lightly spray the air fryer basket with vegetable oil spray.
- Air Fry: Arrange the breaded chicken pieces in a single layer in the basket, not overcrowding. Lightly spray the tops of the chicken pieces with vegetable oil spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature 74 degrees C or 165 degrees F). Cook in batches if necessary.
- Make the Gochujang-Maple Glaze: While the chicken cooks, combine gochujang, maple syrup, alcohol-free soy sauce, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and water in a small saucepan. Whisk well.
- Simmer the Glaze: Place the saucepan over medium heat and bring to a gentle simmer, whisking occasionally. Reduce heat to low and cook for 3-5 minutes, or until the glaze thickens slightly and becomes glossy. Remove from heat.
- Sauce ‘Em Up: Once all chicken pieces are air-fried, transfer them to a large mixing bowl. Pour the warm Gochujang-Maple Glaze over the crispy chicken. Toss gently until all pieces are evenly coated.
- Serve: Arrange the glazed boneless wings on a plate or shallow bowl. Sprinkle generously with toasted sesame seeds and thinly sliced green onions for garnish.
Notes
To speed up prep, use pre-cut chicken tenders. Line your air fryer basket with parchment paper designed for air fryers for easier cleanup. Avoid overcrowding the air fryer basket to ensure crisping rather than steaming. Remember to spray the chicken with oil for a golden-brown color. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Korean-American Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400 calories
- Sugar: 30 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg