Recipe for crispy boneless buffalo chicken wings! Bite sized chicken tossed coated in a batter, fried and then tossed in a spicy buffalo sauce. This is the perfect game day appetizer!
Prefer traditional bone-in wings instead? Make hot honey wings or the popular lemon pepper wings!
BONELESS WINGS
Craving crispy and juicy boneless wings but don’t want to leave the house? Make these amazing homemade boneless buffalo wings, or your choice of sauce! Whether you’re preparing for game day, hosting a party, or just indulging in a delicious snack, this recipe delivers all the flavor without the hassle of bones. Coated in a crispy batter and tossed in your favorite sauce, these boneless wings are sure to satisfy every craving.
TRADITIONAL VS BONELESS WINGS
Traditional wings are bone-in part of the chicken. Boneless wings are bite-sized pieces of chicken breast that is fried. Then both can be enjoyed plain, or tossed in wing sauce. Boneless wings are considered easier to eat!
WHAT YOU NEED-
- Chicken– For the best results, you want to use boneless skinless chicken breast! You can also use tenderloins. The chicken is cut into bite sized pieces.
- Flour– Use all purpose flour to coat the chicken! The flour gives the wings a thick and crunchy outer layer!
- Cornstarch– When adding cornstarch to the flour mixture, enhances the crunch in the breading, so good!
- Flavor– To season the boneless wings, this recipe calls for salt, pepper, garlic powder, and paprika. You can swap out the seasonings for any of your favorite seasoning blends!
- Egg– Coating the chicken bites in egg works as a binding agent for the flour coating to stick to the chicken!
- Milk– Adding milk to the eggs, helps work as a binding agent and helps give you juicy wings.
- Buffalo Sauce– Once the boneless wings are fried, you want to coat the wings in your choice of buffalo wing sauce! You can use either homemade buffalo wing sauce or store bought! Be sure to use buffalo wing sauce, which is thicker than just plain buffalo hot sauce.
- Oil– When it comes to frying, you want to use good-quality oil. You can use either canola oil, vegetable, avocado oil, or even peanut oil.
HOW TO MAKE BONELESS WINGS
Although the dredging can get a little tedious, these boneless wings are so easy to make!
- Rinse and pat dry the chicken breast. Cut chicken into nugget/bite-sized pieces.
- In a bowl, whisk together the dry ingredients.
- Whisk together eggs and milk in a separate bowl.
- Add the chicken pieces to the egg mixture then dredge in the flour mixture. Repeat so that the boneless bites are double coated.
- Place the coated chicken on a platter or plate. Repeat with all the chicken.
- Add oil to a large pot, and heat on medium high heat. Once the oil is hot, fry the chicken until crispy and golden.
- Transfer the chicken to a wire rack or paper towel lined plate.
- Meanwhile, prepare the homemade buffalo wing sauce.
- Add buffalo wing sauce and hot wings to a bowl. Toss until boneless wings are fully coated and transfer to serving dish. (I like to warm my wing sauce before tossing it with the wings!)
- Serve immediately with desired sides.
| Dip these wings in my copycat Wingstop Ranch or blue cheese, so good! |
OTHER COOKING METHODS
Want to avoid deep frying? No problem! You can totally air fry or bake them and you will still get juicy and crispy boneless wings.
AIR FRYER METHOD-
I love making these boneless wings in the air fryer! They come out so crispy and in no time!
- Spray the air fryer basket with baking spray.
- Add the coated chicken to the basket, lying flat, not overlapping. Spray the chicken with baking spray.
- Air fry at 375°F for 16-18 minutes, or until golden and cooked through. Flip halfway through bake time.
- Once cooked, immediately toss in desired sauce and serve.
BAKED METHOD-
You can also bake your boneless wings!
- Preheat the oven to 425°F and line a baking sheet with a wire rack.
- Spray the rack with baking spray and add the dredged chicken onto the rack. Spray the chicken with the cooking spray.
- Bake at 425°F for about 14-15 minutes or until crispy and cooked through!
- Toss in the buffalo sauce and serve immediately with desired sides.
FLAVOR VARIATIONS
You don’t have to make these just buffalo boneless wings; you can swap out the sauce! I love to make a double batch of these wings and make a wing platter with a variety of sauces! My favorite sauces are the Buffalo Wild Wings sauces. Here are some classic sauce ideas:
- Honey Barbecue
- Lemon Pepper
- Garlic Parmesan
- Asian Zing
- Hot Honey
- Honey Sriracha
SERVING IDEAS
Pair these boneless wings with the right sides for a great dinner or game day spread!
- Air Fryer French Fries
- Onion Rings
- Fried Pickles
- Olive Garden Salad
- Veggie Tray
- Potato Wedges
QUESTIONS YOU MIGHT HAVE:
No, while buffalo sauce is technically a kind of hot sauce, it does have more ingredients in the sauce to make it thicker, creamier and richer in flavor. While hot sauce is a thinner sauce, and usually the base for buffalo sauce.
Although similar, popcorn chicken is smaller pieces of chicken and is not tossed in sauce.
Once the wings are cool, store in an airtight container in the fridge for 3-4 days!
Yes! These freeze great! Make a double or triple batch and freeze some for later. Once the chicken is fried and cooled, transfer to a freezer safe bag or container. Freeze up to 5-6 months. You can freeze boneless wings with or without the sauce.
Just like when you buy frozen boneless chicken wings, you can reheat the frozen wings in the oven at 350°F for about 25-30 minutes, or until warmed through. Air fry at 400°F for 10-12 minutes or until warmed through.
No, you can enjoy these wings just as is or use another wing sauce!
Crispy Boneless Buffalo Wings
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup buffalo wing sauce store-bought or homemade
- canola oil for frying
Dry Mixture-
- 1 cup flour
- 1/3 cup cornstarch
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Wet Batter-
- 2 large eggs
- 3/4 cup whole milk
Instructions
- Start by rinsing the chicken breasts under cold water and patting them dry with paper towels.
- Cut the chicken breasts into bite-sized pieces or nugget-sized chunks, making sure they are of uniform size for even cooking.
- In a bowl, whisk the eggs and milk together.
- In a separate bowl, combine the all-purpose flour, cornstarch, salt, pepper, garlic powder, and paprika.
- Add the chicken pieces to the egg mixture, ensuring each piece is fully coated, then dredge the chicken in the flour mixture. For an extra crispy texture, repeat the egg wash and flour dredging process, double coating each piece of chicken.
- Heat about 2-3 inches of oil in a large pot or deep fryer over medium-high heat. Use a thermometer to check the oil temperature; it should reach around 350°F to be ready to fry.
- Working in batches, carefully add the coated chicken pieces into the hot oil. Fry the chicken for about 4-6 minutes or until golden brown, turning occasionally for even cooking. Ensure the chicken reaches an internal temperature of 165°F.
- Once the chicken is cooked, transfer it to a wire rack or a plate lined with a paper towel to drain excess oil.
- Repeat until all your chicken is fried.
- While the chicken is frying, prepare the buffalo wing sauce by heating it up. This step is optional, but warming the sauce enhances its flavor and helps it coat the chicken better.
- In a large mixing bowl, add the fried boneless wings. Pour the warmed buffalo wing sauce over the chicken and gently toss to coat the pieces evenly with the sauce.
- Transfer the coated buffalo boneless wings to a serving dish and serve immediately.
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