Make no bones about it, boneless wings are my favorite Super Bowl appetizer! All I have to do is fry up tender pieces of white meat chicken to crispy perfection, then toss them in the best homemade Buffalo sauce and they’re ready to eat. And the breading is seasoned with a blend of savory and smoky spices to really take these boneless buffalo wings to the next level. They’re a great finger (or fork) food!
Boneless Buffalo Chicken Wings Recipe
I love buffalo wings as much as the next gal, but if I’m being honest for a minute…boneless wings are what I really prefer. With these little nuggets of juicy chicken coated in buffalo sauce, I get all the meat and wing sauce, and no bones in my way! Coated in a simply-seasoned flour mixture then deep-fried, these crispy boneless chicken wings come out ready to be sauced.
Speaking of sauce, don’t get me started on my homemade buffalo hot sauce! I add a few extra things to make sure it’s truly mouthwatering, and party guests always ask me what’s in it (brown sugar, honey, cayenne pepper, and a couple other ingredients).
Psst. The secret behind these boneless buffalo wings for anyone who doesn’t know…it’s chicken breast! But I won’t tell anyone if you don’t.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
How to Store and Reheat
Store leftover boneless Buffalo wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, or until warmed through.
How to Freeze
I recommend freezing these boneless wings without the sauce. Freeze the chicken in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, or let thaw overnight in the refrigerator before reheating.
Notes and Tips
- Feel free to use any wing sauce you like on these boneless wings! If you’re not feeling the buffalo, try my lemon pepper wing sauce.
- The spice level depends on the type of hot sauce you use and how much of it you add to the honey butter mixture. To make the wings spicier, add more hot sauce. To make them sweeter, add more honey. Customize these chicken wings to whatever flavor you enjoy most!
- To air fry these boneless chicken wings, preheat the air fryer to 400°F and spray the basket with olive oil or nonstick spray. Arrange the wings in a single layer, spray with more oil, and air fry for 16 minutes, flipping halfway through.
- To bake these wings, spray them lightly with nonstick spray or olive oil and bake in a 375°F oven for 30 minutes, flipping halfway.
Boneless Buffalo Wings Recipe
These boneless Buffalo wings are fried to crispy perfection and tossed in a mouthwatering homemade Buffalo sauce!
Prep:15minutes
Cook:30minutes
Total Time
:55minutes
Chill Time:10minutes
Servings:6people
Equipment
Baking Sheet
Dutch Oven
Deep Fry Oil Thermometer
Prevent your screen from going dark
Instructions
In a large Ziplock bag,combine the flour,paprika,cayenne pepper,garlic powder,and salt and pepper to taste. Shake to fully combine.
1 cup all-purpose flour,1 tablespoon ground paprika,1 teaspoon ground cayenne pepper,1½ teaspoons garlic powder,1 teaspoon kosher salt,½ teaspoon ground black pepper
Add in the chicken pieces,about 10 at a time,sealing and shaking to fully coat the wings in the flour mixture. Remove wings from the mixture and place on a parchment-lined baking sheet.
1½ pounds boneless,skinless chicken breasts
Repeat with all the chicken until they are all fully coated in the flour mixture. Place wings in the refrigerator for 10-30 minutes;this will help the flour to fully adhere to the wings.
While the wings chill in the refrigerator,heat 3 inches of vegetable oil in a large stock pot or Dutch oven to 360°F.
Vegetable oil
Fry the wings in batches of 10 for 10-15 minutes,or until the wings are crispy,browned,and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
When you start frying the last batch of wings,start the sauce.
Heat the buffalo sauce ingredients in a saucepan set over medium-high heat. Once bubbling,reduce to simmer and continue cooking.
½ cup Frank’s RedHot hot sauce,2 tablespoons brown sugar,2 tablespoons honey,2 tablespoons white vinegar,½ tablespoon Worcestershire sauce,½ teaspoon ground cayenne pepper,½ teaspoon garlic powder,1 cup unsalted butter
Use a whisk to stir the sauce often while cooking,about 10-15 minutes.
Once all the wings are done and drained of oil,add them all to a large bowl and toss in the hot sauce.
Notes
Storage:Â Store boneless Buffalo wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Boneless Buffalo Wings Recipe
Amount Per Serving
Calories604
Calories from Fat 387
% Daily Value*
Fat43g66%
Saturated Fat 22g138%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol154mg51%
Sodium1158mg50%
Potassium522mg15%
Carbohydrates28g9%
Fiber 1g4%
Sugar 10g11%
Protein27g54%
Vitamin A1764IU35%
Vitamin C2mg2%
Calcium29mg3%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Boneless Wings Step by Step
Mix the Spices:In a large Ziplock bag,combine 1 cup of all-purpose flour,1 tablespoon of ground paprika,1 teaspoon of ground cayenne pepper,1½ teaspoons of garlic powder,and 1 teaspoon of kosher salt and ½ teaspoon of black pepper to taste. Shake to fully combine.
Add the Chicken:Add in 1½ pounds of boneless,skinless chicken breasts cut into 2-inch nuggets,about 10 at a time,sealing and shaking to fully coat the wings in the flour mixture. Remove wings from the mixture and place on a parchment-lined baking sheet.
Toss the Chicken:Repeat with all the chicken until they are all fully coated in the flour mixture. Place wings in the refrigerator for 10-30 minutes;this will help the flour to fully adhere to the wings.
Fry Boneless Wings:While the wings chill in the refrigerator,heat 3 inches of vegetable oil in a large stock pot or Dutch oven to 360°F. Fry the wings in batches of 10 for 10-15 minutes,or until the wings are crispy,browned,and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel-lined plate to drain. When you start frying the last batch of wings,start the sauce.
Sauce the Chicken:Heat ½ cup of Frank’s Red Hot hot sauce,2 tablespoons of brown sugar,2 tablespoons of honey,2 tablespoons of white vinegar,½ tablespoon of Worcestershire sauce,½ teaspoon of ground cayenne pepper,½ teaspoon of garlic powder,and 1 cup of unsalted butter in a saucepan set over medium-high heat. Once bubbling,reduce to simmer and continue cooking. Use a whisk to stir the sauce often while cooking,about 10-15 minutes. Once all the boneless chicken wings are done and drained of oil,add them all to a large bowl and toss in the buffalo hot sauce.
Note:This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here,and limiting ingredients and time spent is one of our favorite ways. That being said,this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.