Copycat Quaker Steak & Lube Wing Nuts Boneless Wings Recipe
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| Crave that sports bar crunch at home with these copycat Wing Nuts boneless wings, fried golden and ready for buffalo sauce, ranch, and one more bite. |
If you love crispy boneless wings with a bold, snackable crunch, this easy copycat Quaker Steak & Lube Wing Nuts Boneless Wings recipe is for you. These bite-size chicken pieces are breaded, fried until golden, and tossed or served with your favorite wing sauce for that fun restaurant-style feel at home.
They’re perfect for game day, family movie night, or anytime you want something a little extra craveable. And the best part? You don’t need a commercial fryer or any fancy tools to make them in your own kitchen.
What Are Quaker Steak & Lube Wing Nuts Boneless Wings?
Quaker Steak & Lube is known across the USA for its casual, fun atmosphere and its big menu of wings, sauces, and comfort food. The restaurant built a strong following with flavors that are bold, punchy, and made for sharing. Their wing dishes are especially popular because they hit that sweet spot between crispy, saucy, and satisfying.
Wing Nuts Boneless Wings stand out because they bring the flavor of wings in an easy-to-eat, boneless form. Think juicy chicken on the inside with a crunchy shell on the outside. Every bite has that crisp crackle followed by tender meat and a sauce that can be smoky, sweet, spicy, or tangy depending on how you serve them.
This recipe is inspired by that style and feeling. It is not the original recipe, but it gives you a home kitchen version with a similar crispy texture and crowd-pleasing flavor.
Why You’ll Love This Copycat Boneless Wings Recipe
- Easy to make with simple grocery store ingredients
- Crispy outside, juicy inside
- Great for game day, parties, and family dinners
- Works with buffalo sauce, BBQ sauce, garlic parmesan, or honey mustard
- Can be made in the deep fryer, skillet, or air fryer
If you’ve ever ordered boneless wings at a restaurant and thought, “Could I make these at home?” the answer is yes. And honestly, once you do, it’s hard to stop.
Ingredients
Serves: 4 to 6
Prep time: 20 minutes
Cook time: 15 to 20 minutes
Total time: About 40 minutes
For the chicken:
- 2 pounds boneless, skinless chicken breasts, cut into bite-size chunks
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, optional
- 2 large eggs
- 3/4 cup buttermilk
- Peanut oil or vegetable oil, for frying
For serving or tossing:
- 1 cup buffalo wing sauce, or your favorite sauce
- Ranch or blue cheese dressing
- Celery sticks, optional
- Carrot sticks, optional
Kitchen Tools You’ll Need
- Large mixing bowls
- Whisk
- Sharp knife and cutting board
- Heavy pot, Dutch oven, or deep skillet
- Tongs or spider strainer
- Wire rack or paper towel-lined tray
- Instant-read thermometer
If you have an air fryer, you can use that too. More on that below.
How to Make Copycat Wing Nuts Boneless Wings
Step 1: Cut the chicken.
Cut the chicken breasts into small, even pieces, about 1 1/2 to 2 inches wide. Try to keep them close in size so they cook evenly. If some pieces are tiny and others are large, you’ll end up with some overcooked and others undercooked.
Step 2: Make the seasoned coating.
In a large bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne if using. The cornstarch helps create that light, crisp texture that feels a little more like restaurant-style fried chicken.
Step 3: Make the wet mixture.
In a second bowl, whisk together the eggs and buttermilk. This mixture helps the breading stick to the chicken and adds a little richness.
Step 4: Bread the chicken.
Dip each piece of chicken into the flour mixture first, then into the egg mixture, and then back into the flour mixture again. Press the coating on gently so you get a nice thick crust. Set the breaded pieces on a tray while you finish the rest.
Step 5: Let the breading rest.
Let the coated chicken sit for 10 minutes before frying. This small step makes a big difference. It helps the breading stick better, almost like letting paint dry a bit before adding another coat.
Step 6: Heat the oil.
Pour about 2 inches of oil into a heavy pot or deep skillet. Heat the oil to 350°F. Use a thermometer if you can. If the oil is too cool, the chicken will soak up grease. If it’s too hot, the outside may burn before the inside cooks through.
Step 7: Fry in batches.
Carefully lower a few pieces into the hot oil. Do not crowd the pan. Fry for about 4 to 6 minutes, turning as needed, until the outside is deep golden brown and the inside reaches 165°F. Move the cooked pieces to a wire rack or paper towel-lined tray.
Food safety note: Chicken should always be cooked to an internal temperature of 165°F. Check the thickest piece with an instant-read thermometer.
Step 8: Sauce or serve plain.
You can toss the hot boneless wings in buffalo sauce right away for that classic wing experience. Or serve the sauce on the side if you want to keep the coating extra crisp. Both ways work well.
Step 9: Serve hot.
Serve with ranch or blue cheese dressing and celery or carrot sticks if you like. These are best while hot and crunchy.
Tips for the Best Crispy Boneless Wings
- Use cornstarch in the breading for a lighter crunch
- Rest the breaded chicken before frying so the coating stays put
- Keep the oil near 350°F for even frying
- Cook in small batches so the oil temperature does not drop too much
- Sauce right before serving if you want the crunch to last longer
One little trick I like is serving half tossed in sauce and half with sauce on the side. That way everybody gets what they want.
Air Fryer Version
If you want a lighter option, the air fryer boneless wings version works well too.
- Preheat the air fryer to 400°F
- Spray the breaded chicken lightly with cooking spray
- Place in a single layer in the basket
- Cook for 10 to 12 minutes, flipping halfway through
- Cook until golden and the chicken reaches 165°F
The coating will be a little different from deep-fried, but still crisp and tasty. It’s a great weeknight shortcut.
Easy Time-Saving Shortcuts
Need to make this recipe even easier? Here are a few simple ideas:
- Use chicken tenderloins instead of cutting chicken breasts
- Use your favorite bottled wing sauce
- Bread the chicken earlier in the day and keep it chilled until ready to cook
- Make a sauce flight with buffalo, BBQ, and honey mustard for easy serving
If you’re feeding a crowd, keep cooked pieces warm on a wire rack in a 200°F oven while you fry the rest.
Flavor Ideas for Your Boneless Wings
One of the best things about this copycat boneless wings recipe is how flexible it is. Try these sauce ideas:
- Classic Buffalo: spicy, buttery, tangy
- Honey BBQ: sweet and smoky
- Garlic Parmesan: rich and savory
- Hot Honey: sweet heat with a sticky finish
- Teriyaki: sweet, salty, and glossy
- Lemon Pepper: bright, zesty, and bold
It’s a little like ordering wings out with friends. Everybody has a favorite, and there’s no wrong answer.
Allergy-Friendly and Dietary Modifications
This section matters because not every kitchen or table looks the same. Here are some easy ways to adjust this recipe for different needs.
Gluten-free:
- Replace all-purpose flour with a gluten-free 1-to-1 flour blend
- Double-check that your wing sauce and dressings are labeled gluten-free
- Use cornstarch as listed for crisp texture
Dairy-free:
- Swap buttermilk for unsweetened plain dairy-free milk mixed with 2 teaspoons lemon juice or vinegar
- Use a dairy-free ranch or dipping sauce
- Avoid garlic parmesan sauce unless using a dairy-free version
Egg-free:
- Replace the egg mixture with plain unsweetened non-dairy milk or a simple slurry of flour and water
- The coating may be slightly less thick, but it still works
Soy-free:
- Check bottled sauces carefully, since many contain soybean oil or soy-based ingredients
- Choose a simple buffalo sauce made with hot sauce and butter or dairy-free butter
Lower-carb:
- Use crushed pork rinds mixed with grated Parmesan as a coating
- Air fry instead of deep fry if preferred
- Choose a low-sugar sauce
Paleo-inspired:
- Use almond flour and arrowroot starch for the coating
- Skip dairy by using unsweetened almond milk with lemon juice
- Use a paleo-friendly hot sauce or homemade sauce
Vegetarian option:
- Try the same breading and cooking method with cauliflower florets
- Air fry or fry until tender inside and crisp outside
- Toss with the same sauces for a wing-style snack
Vegan option:
- Use cauliflower or a plant-based chicken substitute
- Swap eggs and buttermilk for unsweetened plant milk
- Use vegan ranch and vegan butter-based buffalo sauce if tossing
If you cook for a group, serving sauces on the side is the easiest way to help everyone customize their plate.
What to Serve with Boneless Wings
- French fries or waffle fries
- Onion rings
- Mac and cheese
- Coleslaw
- Celery and carrot sticks
- Potato wedges
- A simple green salad
If you want the full sports-bar-at-home feeling, fries and cold drinks are hard to beat.
Storage and Reheating
To store: Let leftover chicken cool, then place it in an airtight container in the fridge for up to 3 days.
To reheat: Warm in a 375°F oven or air fryer for 5 to 8 minutes until hot and crisp again. Make sure leftovers reach 165°F before eating.
Not recommended: The microwave works in a pinch, but the coating will soften.
Approximate Nutrition Per Serving
Based on 6 servings, without dipping sauce. These are rough estimates and can vary by oil absorption and sauce choice.
- Calories: 420
- Protein: 32g
- Carbohydrates: 24g
- Fat: 21g
- Fiber: 1g
- Sugar: 2g
- Sodium: 790mg
Final Thoughts
This copycat Quaker Steak & Lube Wing Nuts Boneless Wings recipe brings that fun restaurant-style crunch right into your kitchen. It’s simple enough for a weekend dinner, but special enough for parties and game day spreads too.
If you make these, try a few sauces and see which one wins at your house. Classic buffalo? Honey BBQ? Maybe a mix of both? That’s half the fun.
If you enjoyed this recipe, please share it with friends and family and leave a comment below. I’d love to hear how you served your boneless wings and what sauce you picked.
Disclaimer
This recipe is a copycat recipe inspired by Quaker Steak & Lube Wing Nuts Boneless Wings. It is not the original recipe, and no knowledge of the restaurant’s actual proprietary recipe is implied or claimed. This post is created for home cooks who want a similar dish to enjoy at home.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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