Boneless Buffalo Wings are fried to crispy perfection and tossed in the most mouthwatering sauce! Tender white meat chicken is coated in a flavorful blend of seasonings that compliments the bold homemade buffalo sauce in the most incredible way.
What’s in this Boneless Wings Recipe?
Chicken, a medley of seasonings, some flour, and a concoction of bold buffalo sauce ingredients come together to create one seriously unforgettable appetizer!
- Chicken: You’ll need boneless, skinless chicken breasts cut into nuggets for this wings recipe.
- All-Purpose Flour: This is what 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 is what you need to use! There’s already enough sodium in the hot sauce.
- Frank’s Red Hot Sauce: You can swap this with another hot sauce if you’d like! Frank’s is just my favorite.
- Brown Sugar: All out? Make your own by combining 1 cup of white granulated sugar with 1 TBSP of molasses.
- Honey: I always recommend using good quality local organic honey when possible.
- White Vinegar: This adds just the right tang to the sauce.
Pro Tip: Feel free to use any wing sauce you like instead of Buffalo, or use store-bought Buffalo sauce to save time!
Are these boneless buffalo wings spicy?
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!
Buffalo sauce is basically hot sauce with butter and seasonings added–usually garlic powder, cayenne, or sugar.
Yes! 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.
Absolutely! Spray the wings lightly with nonstick spray or olive oil and bake in a 375°F oven for 30 minutes, flipping halfway.
Boneless wings aren’t actually made from the chicken wing–those all have bones, and not enough meat. Instead, these “wings” are made from nuggets of juicy, boneless chicken breast meat.
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 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. Bake directly from frozen, or let thaw overnight in the refrigerator before baking.
Serving Suggestions
There are so many ways to enjoy this game day recipe! But most importantly, these boneless buffalo wings need dipping sauces–ranch or blue cheese are the classic options, with celery sticks on the side to balance the heat.
Boneless Buffalo Wings Recipe
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
For the Buffalo Sauce
- 1 cup unsalted butter 2 sticks
- ½ cup Frank’s Red Hot 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
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 Red Hot 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
- Serve with ranch or blue cheese and celery sticks for dipping.
- Add these boneless wings to a fresh salad, sandwich, or wrap!
- Toss them on top of a rice bowl with fresh veggies.
- Feel free to use any wing sauce you like instead of Buffalo, or use store-bought Buffalo sauce to save time!
- To make the wings less spicy, omit the cayenne from both the breading and Buffalo sauce.
- Add more or less sugar and honey to adjust the sweetness to your personal preference.
- You can use agave or maple syrup instead of honey.
- Feel free to mix up the seasonings in the breading.
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