Boneless Buffalo Wings

Easy Boneless Buffalo Wings recipe for crispy fried bite sized chicken pieces tossed in buttery tangy hot sauce. The ultimate game day snack!

If you’re a fan of all things buffalo-flavored, your ultimate Appetizer spread is Buffalo Chicken Dip, classic Buffalo Wings, and boneless chicken pieces, all made with Homemade Buffalo Sauce!

There’s a lot to love about Buffalo Wings. Perfect as a game-day snack for a casual dinner, these bite-sized pieces have all the appeal of traditional wings but have an edge that makes them more convenient. They are crispy on the outside, tender and juicy on the inside, and slathered with a tangy, fiery sauce that will have you reaching for more.

Despite the name, boneless wings aren’t wings at all; they’re just cut-up boneless chicken breast that are breaded and fried. Breading the chicken is a two-part process, but it’s made with simple ingredients you almost certainly have on hand. The first part is just flour, salt, and pepper; the wet batter is made with milk and egg. The key is to double dip the chicken, breading it once and then a second time, so you get a thick, crunchy coating that will soak up the sauce without getting soggy!

The buffalo sauce is what makes the recipe spicy versus the chicken coating. You could always make the coating spicy by adding some cayenne to the flour mixture and hot sauce to the milk mixture, and then you wouldn’t even need buffalo sauce unless you like them super fiery and saucy! Or if you want them more kid-friendly, skip the buffalo sauce and use a milder sauce.

No matter how spicy or mild you make them, this dish can be served like regular wings with cut-up vegetables and Blue Cheese Dressing or Ranch Dressing. What makes these wings better than bone-in wings is that you can also use them to make easy Buffalo Chicken Wraps or Buffalo Chicken Salads! Instead of dunking them in dressing, use it as a topping (or wrap filling) along with lettuce, red onions, tomatoes, and blue cheese crumbles.

What’s the difference between boneless and traditional wings?

While traditional buffalo wings are chicken wings that are either left whole or divided into the drumette and wingette, boneless wings are typically made from boneless, skinless chicken breasts cut into bite-sized pieces. Both are deep-fried and tossed in buffalo sauce, but bone-in don’t necessarily have breading because the skin provides a crispy coating. Unlike the traditional wings, boneless wings are easier to eat (no bones to deal with!) and often more appealing to those who prefer white meat. 

How to Make 

• Batter: You will need two medium bowls. In one bowl, whisk the flour and seasonings. In the other bowl, whisk the egg and milk until smooth.
• Chicken: Cut the chicken into bite-sized pieces. Dip the chicken pieces into the egg mixture, then the flour mixture, and repeat (you are coating them twice). Rest coated chicken pieces on a cookie sheet.
• Fry: Heat oil in a large Dutch oven to 375 degrees. Fry in batches, about 6-8 pieces at a time. Cook for 5-6 minutes, until cooked through. Let drain on a clean cookie sheet (do not add a paper towel; it will make the chicken greasy). Coat the chicken in the wing sauce and serve.

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Frequently Asked Questions

Key Ingredients

• Chicken Breasts: Skinless and boneless chicken breasts are best for boneless wings because they are lean and fry quicker than darker meat. They stay juicy, frying at high heat, and cook perfectly in minutes.
• Flour: The flour creates a flavorful, crunchy coating on the chicken. Whisk in the salt and pepper to break up any clumps for a lighter breading and to ensure an evenly seasoned chicken.
• Batter: The egg and milk mixture acts as a binder, allowing the flour to adhere to the chicken for a thicker coating while locking in the moisture for juicy chicken bites.
• Buffalo Wing Sauce: Buffalo wing sauce is tangy, spicy, and has a buttery goodness that balances out the heat from the hot pepper sauce. You can easily make your wing sauce with the recipe added to this post or pick up your favorite store-bought bottle.

Can you make the wings ahead of time?

Yes, boneless buffalo wings can be made ahead of time. The breaded and fried chicken pieces can be made a day ahead and stored in the refrigerator. You can also freeze them for up to 2 months. If freezing, lay them on a baking sheet until solid, then transfer to a freezer bag. Freezing first keeps them from sticking or getting freezer burn. When ready, you can put the frozen chicken straight into the oven at 350 degrees. Bake until warmed through and crispy, then smother in buffalo sauce and serve.

Variations

• Lighter: You can make boneless wings lighter by skipping the thick batter. Toss the boneless skinless chicken breast pieces lightly in seasoned flour, then bake using the instructions below. Coat with sauce and serve.
• Honey BBQ: Swap the buffalo sauce for your favorite Barbecue Sauce and add a ¼ cup of honey, or brown sugar, for a sweet and smoky twist.
• Garlic Parmesan: After frying, toss the wings in melted butter, minced garlic, and freshly grated Parmesan. Sprinkle with chopped parsley for a beautiful finish.
• Lemon Pepper: Toss fried wings in melted butter and lemon pepper seasoning for a zesty, tangy alternative. To make them spicy, add ½ teaspoon of cayenne pepper or red pepper flakes.

Easy Buffalo Wing Sauce

• 2/3 cup Frank’s Red Hot pepper sauce
  ½ cup unsalted butter
  1 ½ tablespoons white vinegar
  ¼ teaspoon Worcestershire sauce
• Place a small saucepan on the stove over medium-high heat.
• Add the ingredients to the saucepan and whisk together until combined and bubbling. 

Oven Baked Wings

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or spray lightly with cooking oil.
• Arrange the breaded chicken pieces on the baking sheet in a single layer without touching them. 
• Bake for 15 minutes, flip, and bake for another 15 minutes or until golden brown and cooked through.
• Toss the baked chicken in buffalo sauce and serve immediately.

Air Fryer Wings

• Preheat the fryer to 400 degrees.
• Arrange the prepared chicken pieces in a single layer in the fryer basket, ensuring they’re not overcrowded.
• Air fry for 10-12 minutes or until golden brown and crispy, flipping halfway through.
• Toss the air-fried chicken in buffalo sauce and serve immediately.

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How to Store

• Store: Leftover wings can be stored in an airtight container in the refrigerator for 3-4 days. Store them without sauce if possible, as it will soften the breading.
• Reheat: To reheat, bake in a preheated oven or air fryer at 375 degrees until heated through, about 10-15 minutes. Using an oven or air fryer will help crisp the coating again, versus a microwave that just heats it up.
• Freeze: If you plan on freezing, it’s best to do so before adding the sauce. Freeze cooled chicken pieces on a baking sheet until solid, then transfer to a freezer bag. They can be stored in the freezer (with or without sauce) for up to 2 months. Reheat straight from the freezer in the oven and then toss with the sauce.