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Spicy, tender Boneless Buffalo Wings are a simple and delicious crowd favorite. Serve them up for dinner or at a party!
Boneless Buffalo Wings are a simple appetizer that is bite-size and delicious. For other favorite wings, try Classic Hot Wings and our Boneless Honey BBQ Wings.
Boneless CHICKEN Wings
We love delicious appetizers and all the reasons to get together and enjoy them. It may be a holiday, a football game, or a simple party!
One we especially love is Boneless Buffalo Wings. They are one of my favorite recipes, and a crowd favorite as well. They are the perfect size for dipping and popping right into your mouth!
Boneless = winning (although we still love the bone-in wings too)!
You will love the spicy and sweet flavor of these easy Buffalo Chicken Wings. The ingredients are simple and come together perfectly.
Plus, they are fried, and who doesn’t love fried chicken? But beware – they’re addicting!
How to Make Boneless Buffalo Wings
PREP. Heat oil in a deep-fryer or large saucepan to 375°F (190°C).
In a large bowl, combine flour, salt, pepper, garlic powder, and paprika. In a small bowl, whisk together the egg and milk.
COAT. Dip and coat each piece of chicken in the egg mixture. Then roll in the flour to coat. Repeat steps so that each piece of chicken is double coated. Refrigerate breaded chicken for at least 20 minutes.
FRY. In batches, fry chicken in hot oil until browned. About 5-6 minutes.
SAUCE. Heat hot sauce in a skillet, add fried chicken pieces and toss to coat. Serve warm with a favorite dipping sauce like Ranch Dressing.
Alternative cooking methods
These are definitely a healthier version of Boneless Buffalo Wings which is a great option for people who are trying to eat healthier or can’t have fried foods.
BAKE. Heat your oven to 375°F. Bake the chicken for 15-20 minutes or until it has an internal temperature of 165°F.
AIR FRY. Prepare the wings as directed in the recipe. Spray the basket and the wing pieces with olive oil spray. Fry them in a single layer at 370°F for 5 minutes, then flip over and cook for an additional 5 minutes, or until the chicken has reached an internal temperature of 165°F.
If you’re bringing these to a party or making them for guests, you could make them half fried and half baked. That way people can choose between the two! Both are SUPER delicious options.
Recipe tips + variations
Cut of chicken. Traditional Buffalo Wings are actually the drumlet and flat sections of a chicken wing. They can be breaded or treated with a dry rub, baked or fried, or smothered in sauce. They are a favorite for sure.
A boneless wing is exactly what it sounds like. All the classic flavors, but without the bones. Cut a boneless skinless chicken breast into bite-sized cubes. Coat the chicken nuggets and fry them up.
Adjust the heat. One reason people love Buffalo Wings is because of the hot sauce, this is also a reason some people shy away from them.
- For a more mild sauce: mix the buffalo sauce with some melted butter to temper the heat.
- For an even hotter sauce: add in some red pepper flakes.
Oil. There are several oils with a high smoking point that you can use. I typically choose vegetable oil. Peanut oil, canola oil, avocado oil, sunflower oil, and corn oil are other options.
Change the sauce. Use your sauce of choice to make these how you like them.
Serving suggestions. We love to serve them with Homemade Ranch Dressing or blue cheese dressings along with celery and carrots.
Storing Info
Make ahead of time. Coat the wings the day before and keep them covered in the fridge until you’re ready to fry. You can also store the breaded wings in the freezer for up to 3 months.
STORE. Leftover wings can be stored in an airtight container in the refrigerator for 2-3 days. Reheat them in the microwave or in the oven.
You can also eat Boneless Buffalo Wings cold. I particularly like using leftover boneless wings on top of salads.
More wings recipes:
Boneless Buffalo Wings Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon salt
- 1/2 teaspoon black papper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 egg
- 1 cup milk
- 3 skinless, boneless chicken breast cut to 1/2″ chunks
- 12 oz mild buffalo wing sauce
- oil for for frying
Instructions
- Heat oil in a deep-fryer or large saucepan to 375°F (190°C).
- In a large bowl, combine flour, salt, pepper, garlic powder, and paprika. In a small bowl, whisk together the egg and milk.
- Dip and coat each piece of chicken in the egg mixture. Then roll in the flour to coat. Repeat steps so that each piece of chicken is double coated. Refrigerate breaded chicken for at least 20 minutes.
- In batches, fry chicken in hot oil until browned. About 5-6 minutes.
- Heat hot sauce in a skillet, add fried chicken pieces and toss to coat. Serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another family favorite. Weve been making wings for a long time. This version is just as good and not complicated to make. Even the little kids like them. Who doesnt like something you can dip into ranch dressing?
Boneless is my favorite, these look soooo good!
I could eat these EVERY SINGLE DAY! I love how flavorful they are!
My husband is a huge fan of wings, but i prefer chickEn without thE bones. This recipe was a win-win for us! Ill definitly be making these again.
Perfect for our Super Bowl party! Can’t wait to make them!
Totally!! Enjoy!
These bites sound so amazing, they would be perfect for snacking at our holiday parties.
They are always a hit at parties! Hope you like them!
It was a big hit in my house! Thanks for sharing the recipe!
These boneless bites look so good! I will be making these for my family over the holidays.
Oh, my..these are amazing!! BUffalo wings are my favorite & boneless is a bonus!! Thank you! Can’t wait to share these with my friends!
I am lactose intolerant. Any recommendations for dairy-free alternatives for regular milk?
You could use soy, almond, or rice milk. There’s even lactose-free milk.
I am planning on taking these wings to my family party! They will be a big hit!
Have you ever tried freezing these? If so, what is the best way? Do you cook them first?
I usually don’t have enough leftover to freeze! 😉 But you could freeze them. I’d suggest letting them cool down all the the way, then pack in an airtight container making sure none of them overlap. Once they have frozen you can stack them. You’ll have to let us know how they turn out after reheating!