Name: Boneless Buffalo Wings Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 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; 1½ pounds boneless, skinless chicken breasts (cut into 2-inch nuggets); Vegetable oil (for frying); 1 cup unsalted butter ((2 sticks)); 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

These boneless Buffalo wings are the ultimate party appetizer that everyone can enjoy! I fried tender pieces of white meat chicken to crispy perfection and tossed them in mouthwatering homemade Buffalo sauce. The breading is seasoned to perfection with a blend of savory and smoky spices to take these wings to the next level. They’re a great finger (or fork!) food!

close up on boneless buffalo chicken wings; one has a bite taken out of it.

I love this kid-friendly version of my favorite Buffalo wings. These boneless Buffalo wings are the perfect appetizer for kids and adults alike. I tossed these crispy boneless chicken wings in a bold and spicy homemade Buffalo sauce to make them even more delicious. They’re such a great snack for game day.

What’s in This Boneless Buffalo Wings Recipe?

Chicken: You’ll need boneless, skinless chicken breasts cut into nuggets for this wings recipe.
Flour: All-purpose flour helps crisp up the simple seasoned breading on the boneless wings.
Seasonings: Paprika, cayenne pepper, garlic powder, kosher salt, and black pepper give incredible flavor to the chicken and sauce.
Vegetable Oil: This is used to fry the boneless chicken wings.
Butter: Unsalted butter makes the sauce rich and thick.
Frank’s RedHot Sauce: You can swap this with another hot sauce if you’d like! Frank’s is just my favorite.
Brown Sugar: Adds depth and sweetness to the sauce.
Honey: I always recommend using good quality local organic honey when possible.
White Vinegar: This adds just the right tang to the 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.

a plate of boneless chicken wings with buffalo sauce

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 Buffalo 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.

a plate of boneless chicken wings covered in buffalo sauce.

Notes and Tips

Feel free to use any wing sauce you like instead of Buffalo, or use store-bought Buffalo sauce to save time!
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 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.

How to Make Boneless Buffalo 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.

flour and seasonings mixed inside of a resealable plastic bag

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.

raw chicken pieces inside of a bag with seasoning mixture

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.

view into a resealable plastic bag filled with chicken wings covered in a flour seasoning mix

Fry the Chicken: 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.

Chicken nuggets are being fried in hot oil.

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 wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.