Boneless Buffalo Chicken Wings Recipe

Craving for boneless wings smothered with a tangy hot sauce? Well, you’re in luck! We bring you this buffalo wings recipe for making tender chicken wings with enticingly golden-brown skins. Each piece is coated with seasoned flour, fried to perfection, and slathered in buffalo sauce. They’re super delicious, especially when served with potato salad with lemon and dill and ranch dip or blue cheese dressing on the side.

Despite the name, boneless wings aren’t always made of wings. Sometimes, they’re just pieces of chicken breast meat that are breaded and fried. Nevertheless, making such a delicious and crunchy restaurant-style appetizer is surprisingly easy! The flour coating seasoned with cayenne, garlic powder, and paprika make these boneless chicken wings crisp up nicely when fried. These succulent fried chicken wings also get a lip-smacking flavor from the signature buffalo sauce. Serve these buffalo wings on game days and tailgate parties alongside any side dishes for chicken you love, and they will be gone in a jiffy!

Tips on Making Boneless Buffalo Wings

There are many easy ways to cook flavorful chicken wings and breast meat, but nothing beats the best boneless wings recipe when the sports season is in full swing. For the best snacking experience, here are some tips on how to make boneless wings at home:

  • Cut the chicken wings or chicken breasts the right way. If you plan to use the actual wing part for this boneless wings recipe, cut the chicken wings by slicing through the joint where the drumette and wingette are connected. It’s best to use a sharp knife for this. Although, you can also keep the whole wing intact if you wish. But if you opt for chicken breasts, make sure that you slice them in uniform sizes for even cooking.
  • Shake off excess flour. Remove excess flour before frying so that the coating will cling better to the boneless wings. It will also prevent too much flour drippings, ensuring that the quality of the frying oil stays good.
  • Use a heavy-bottomed skillet with high sides for frying. A pan or skillet with a thicker base absorbs and distributes heat evenly. It’s also better to use a pan with high sides or high walls, so you can completely immerse the chicken wings in oil. But if you don’t have such skillets in your kitchen, a dutch oven will also work just as good.
  • Use the right kind of oil. For frying, we recommend using either canola or vegetable oil. Having a high smoke point, they will not develop burnt flavor when heated. As such, they’re perfect for deep frying!
  • Don’t overcrowd the pan when frying. Fry the breaded chicken pieces in small batches to maintain the optimal frying temperature. Otherwise, you might end up with greasy boneless buffalo wings
  • Make your own buffalo wing sauce. A buffalo sauce made from scratch will surely make those crunchy boneless chicken wings next-level delicious. It’s a blend of hot sauce, white vinegar, Worcestershire sauce, and various seasonings. To capture the taste of restaurant-style buffalo wings, use Frank’s RedHot hot sauce. 
  • Place the cooked chicken on a cooling rack. First, line a baking sheet with parchment paper. Then, after frying, put the chicken wings on the cooling rack set on the baking sheet. This will give air enough space to circulate around your homemade boneless wings, so that they won’t get all soggy.
  • Smother the fried chicken cutlets with a warm wing sauce. A cold sauce will only make the chicken soggy, while a warm sauce will coat it better.
Boneless Buffalo Chicken Wings Recipe

How To Make Boneless Wings

Enjoy lip-smacking buffalo wings covered in a signature hot sauce with the help of this easy-to-make boneless buffalo chicken wings recipe. It’s ready in under 45 minutes!

Prep: 10 mins
Chill: 20 mins
Cook: 15 mins
Total: 45 mins


For the chicken:

  • 1 lb chicken breasts, boneless, cut into large cubes, or wings
  • 1 cup all-purpose flour
  • 2 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • 1 egg
  • 1 cup milk
  • 8 cups vegetable oil, for frying

For the buffalo sauce:

  • cup hot sauce, of your choice
  • cup unsalted butter, at room temperature
  • 1 tbsp distilled white vinegar
  • 1 tsp Worcestershire sauce
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika

To serve:

  • ½ cup blue cheese dressing, or ranch
  • oz celery sticks
  • ¼ tsp parsley, chopped


For the buffalo sauce:

  1. Combine all ingredients in a saucepan over medium heat.
  2. Simmer the sauce briefly or until the butter has melted and all are evenly incorporated. Then, set it aside in a warm area.

For the chicken:

  1. Prepare your breading station by sifting together the flour, salt, pepper, cayenne, garlic powder, and paprika in a mixing bowl.
  2. Then, whisk the egg and milk into another bowl.
  3. Dip each piece of chicken in the egg mixture and then coat in the flour mixture.
  4. Refrigerate the chicken for 20 minutes to have the coating stick to the chicken.
  5. Deep fry the chicken in batches, about 5 minutes per batch. Drain onto a basket lined with paper towels and repeat until you have fried all your chicken pieces.
  6. Transfer the chicken into a large mixing bowl and add roughly ¼ cup of the sauce. Toss to combine.
  7. Garnish with parsley, then serve it immediately with celery sticks and ranch or blue cheese dressing. Enjoy!

Recipe Notes

  • You can also skip the breading process. Just cut up the chicken wings or breast meat, pat them dry, and proceed with the frying. 
  • Add 1 tablespoon of honey to the buffalo sauce if you want to tame the heat a bit.
  • Feel free to coat each chicken piece with panko breadcrumbs for a crispier finish. Dredge them with the flour mixture first, dip them in egg, then coat with breadcrumbs before frying.


  • Sugar: 6g
  • :
  • Calcium: 179mg
  • Calories: 715kcal
  • Carbohydrates: 39g
  • Cholesterol: 214mg
  • Fat: 42g
  • Fiber: 2g
  • Iron: 4mg
  • Monounsaturated Fat: 13g
  • Polyunsaturated Fat: 5g
  • Potassium: 624mg
  • Protein: 43g
  • Saturated Fat: 20g
  • Sodium: 2825mg
  • Trans Fat: 1g
  • Vitamin A: 1256IU
  • Vitamin C: 23mg
Nutrition Disclaimer

Frequently Asked Questions

How do I thicken buffalo sauce?

The Buffalo sauce used for this boneless chicken wings recipe already has the right consistency for coating chicken wings. But in case it’s too thin for you, boiling the sauce with a cornstarch slurry can thicken it a bit. To make the slurry, mix equal parts of cornstarch and cold water. Stir the mixture into the boiling wing sauce as needed.

How do I get buffalo sauce to stick to chicken?

Both the sauce and the chicken should be hot. The chicken should be breaded and drained well. Make sure that the breading is not soggy or oily, or the sauce won’t stick well.

Can I make boneless buffalo wings in the air fryer?

Yes, you can absolutely make crispy boneless buffalo chicken wings using your air fryer. It requires little to no oil, making it a healthier option than deep frying. To air fry chicken wings, simply place the breaded meat in the air fryer basket. Just like when you fry them in the pan, cook the chicken wings in batches. Then, set the air fryer on manual at 375 degrees F for 15 minutes. However, if you’re only reheating the chicken, set the temperature to 360 degrees F for 5 minutes only. Cook the wings until they are crispy and golden brown. Coat with the buffalo sauce and serve!

Is boneless chicken healthier than bone-in?

Boneless and bone-in chicken boast high amounts of protein and essential nutrients. But boneless chicken is healthier because it has more meat and does not usually have skin. Boneless chicken wings also contain 43 calories, whereas boneless chicken breasts have around 284. As such, eating boneless chicken can really help you lose weight!

Fried Recipes


These boneless wings coated with flavorful buffalo sauce are all you need for a fun and hassle-free snacking. Serve it to your family and friends with your favorite dipping sauce, and these succulent buffalo fried chicken will surely be a hit!
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