Popeyes Introduces Boneless Wings: Here’s How to Try Them for Free

by Nick

Popeyes is celebrating the addition of a new menu item with an enticing freebie deal.

On June 25, Popeyes announced the introduction of Boneless Wings as a permanent item on its menu. Starting today, these wings are available nationwide at participating U.S. restaurants. The Boneless Wings come in six flavors: Classic, Honey Lemon Pepper, Signature Hot, Honey BBQ, Sweet ‘N Spicy, and Roasted Garlic Parmesan. Each boneless wing is made from all-white meat chicken breast, hand-battered, breaded, and fried using Popeyes’ classic method. This new option joins the chain’s bone-in chicken wings, which were added to the menu in November 2023.


Here’s a breakdown of the flavors:


Classic: Sauce-free.


Honey Lemon Pepper: Sweet and tangy with a hint of spice.


Signature Hot: Tossed in Popeyes’ Cajun hot sauce with a touch of sweetness.

Honey BBQ: Tangy and sweet, like traditional BBQ.

Sweet ‘N Spicy: A blend of chili, garlic, and ginger for a sweet and spicy kick.

Roasted Garlic Parmesan: A mix of roasted garlic and Parmesan cheese.

To promote the boneless wings, Popeyes enlisted Jimmy O. Yang, an actor, comedian, writer, and producer known for his past criticism of boneless wings. Yang once wrote an op-ed titled “Boneless Wings Are a Lie!” where he expressed his disdain for the dish. However, he has now changed his mind.

“OK, you got me. I wasn’t acting at all. I never thought I’d say this, but I’m officially a boneless believer,” said Jimmy O. Yang in a press release. “Popeyes has made a boneless wing so good that I’m eating my words.”

To encourage people to try the new Boneless Wings, Popeyes is offering a deal: a free 6-piece order of Boneless Wings with any $10 purchase through the Popeyes app or website from now until July 14.

Earlier this month, Popeyes also introduced a budget-friendly meal for value-conscious consumers. The Big Box promotion offers two pieces of signature chicken, two sides, and a buttermilk biscuit for $6.99.


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