Boneless Buffalo Wings

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Boneless Buffalo Wings with boneless chicken breast coated in breading and fried to perfection, with spicy buffalo wing sauce, ready in only 45 minutes!

We love ALL things Buffalo around here, and we’re especially fond of our Buffalo Chicken Dip, Buffalo Wing Sauce, and of course our classic Buffalo Wings!

Boneless Buffalo WingsBONELESS BUFFALO WINGS

Boneless Buffalo Wings are one of my all-time favorite appetizers. Made with breaded chicken breast that’s fried and covered in buffalo sauce, they’re PERFECT to serve at a game day party along with a bowl of blue cheese dip and cut up carrots and celery sticks.

Boneless wings aren’t actually wings at all, they’re just boneless chicken breast that’s breaded and fried. But I promise you after breading them and covering them in the sauce, you won’t even notice!

I even serve these with a side of extra spicy hot sauce, for guests who like their wings really spicy.

CAN YOU MAKE BONELESS BUFFALO WINGS AHEAD?

Boneless buffalo wings are perfect for making ahead of time. Just make the chicken through the frying step, then let cool and freeze.

When you’re ready, you can put the frozen chicken straight into the oven at 350 degrees F. Bake until warmed through and crispy, then smother in buffalo sauce and serve.

WHAT’S THE DIFFERENCE BETWEEN HOT SAUCE AND BUFFALO SAUCE?

Buffalo sauce is basically hot sauce, but with butter and any other added seasonings you’d prefer. Sometimes that’s pepper, garlic powder, extra cayenne, or a small amount of sugar.

HOW TO MAKE BONELESS BUFFALO WINGS IN THE OVEN

You can bake these boneless wings by breading them and placing them on a baking sheet and spraying lightly with cooking oil.

Then bake at 375 degrees F for 15 minutes, flip over and bake an additional 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.

Easy Boneless Buffalo Wings

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HOW LONG WILL BONELESS BUFFALO WINGS LAST?

These boneless wings will keep in the refrigerator for 3-4 days. But keep in mind that once the sauce is poured on them, you have a limited window of crispy texture. They’ll still be tasty after refrigerating and reheating, but noticeably softer.

TIPS FOR MAKING BONELESS BUFFALO WINGS

  • You can make this recipe without breading the wings, just cut up and bake boneless skinless chicken breasts, then coat with sauce and serve.
  • Serve with cut up vegetables, blue cheese dressing, and ranch dressing. I’ve also crumbled blue cheese on top of the wings.
  • We’re making buffalo wings, but you can really use any wings sauce you want for these once the breaded chicken is done.
  • Make a sweeter buffalo wing and cut some of the heat by adding 1/4 cup of dark brown sugar to the buffalo sauce. Whisk over medium-high heat until the sugar dissolves. You can also use honey.
  • You can add other savory spices to the breading, like garlic powder or extra cayenne pepper.

Party Food Buffalo Boneless Wings

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Boneless Buffalo Wings

  • Yield: 4 servings
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Course: Appetizer
  • Cuisine: American
  • Author: Sabrina Snyder

Boneless Buffalo Wings are savory and crispy, made with boneless chicken breast coated in breading and fried to perfection, then smothered in spicy buffalo wing sauce, ready in only 45 minutes!

Ingredients

  • 2 chicken breasts boneless skinless
  • 1 cup flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 1 cup whole milk
  • canola oil for frying
  • 2 cups  buffalo wing sauce

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a medium bowl whisk together the flour, salt and pepper and in a second bowl whisk the egg and milk together.
  2. Cut the chicken into two inch chunks then dip each piece of chicken into the egg mixture then the flour mixture, then back to the egg, then back to the flour then rest on a cookie sheet for 20 minutes.

  3. Heat three inches of canola oil to 375 degrees in a large dutch oven when you are ready to fry.
  4. Add 6-8 pieces of chicken at a time to the oil and fry for 5-6 minutes until cooked through  then remove to a clean cookie sheet and when all the chicken is done toss with the buffalo chicken wing sauce.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 4 servings, Amount per serving: 296 calories, Calories: 296g, Carbohydrates: 27g, Protein: 30g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 119mg, Sodium: 4963mg, Potassium: 547mg, Sugar: 3g, Vitamin A: 3.8g, Vitamin C: 1.6g, Calcium: 8.5g, Iron: 11.4g

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Keyword: boneless buffalo wings
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Boneless Buffalo Wing Bites

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi. What does adding the milk to the egg do? What would happen if you just coated the chicken in egg and then flour without the milk? Thank you.