Boneless Buffalo Wings are fried to crispy perfection and tossed in the most incredible sauce! Tender white meat chicken is coated in a flavorful breading that compliments the bold homemade buffalo sauce in the most mouthwatering way.
Homemade Boneless Buffalo Wings
Whether it’s game day or happy hour, Boneless Buffalo Wings never disappoint. You still get the breaded and saucy goodness of regular wings, just without the bones getting in your way! Plus, the buffalo sauce is truly finger licking good.
While wings are notoriously messy, these easy homemade boneless wings are worth getting your hands saucy for. They’re fried to crispy perfection and coated in the BEST buffalo sauce!
If you love that signature buffalo flavor too, make sure you also try my Buffalo Chicken Meatballs and Buffalo Chicken Wraps!
Why You’ll Love this Boneless Wings Recipe:
- Boneless: Let’s start with the obvious! No bones means more meat, and wings that are easier to eat.
- Fried: While I love a good baked or air fried wing recipe, sometimes, you just can’t beat the classic fried flavor. Heat up the oil and get started!
- Flavorful: The breading is made with ingredients like cayenne and garlic powder, which compliments the very bold homemade buffalo sauce. These wings couldn’t be more flavor packed!
- Party Appetizer: Boneless wings are a perfect party appetizer! Place them on your countertop and watch them disappear. You may even need to make a double batch of these addictive wings.
Of all the wing sauces, buffalo is one of my all time favorites. Frank’s Red Hot Sauce, brown sugar, Worcestershire sauce and more all mix together to create a seriously mouthwatering experience! It tastes so great on these boneless wings.
How to Make Boneless Buffalo Wings
Be sure to see the recipe card below for full ingredients & instructions!
- Coat the chicken in the breading mixture.
- Chill the coated chicken in the fridge.
- Heat the oil, then fry the wings in batches.
- Heat the buffalo sauce ingredients in a saucepan.
- Toss the cooked wings in the buffalo sauce.
Buffalo sauce is basically hot sauce with butter and seasonings added, usually garlic powder, cayenne, or sugar.
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!
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.
What’s the secret to boneless wings? They aren’t actually made from chicken wings…Instead, we use breast meat to get pieces of tender meat to coat, fry, and sauce up!
If you’re hosting Superbowl Sunday, you’re going to need appetizers like this to keep your guests happy! Boneless buffalo wings are the perfect thing to off to a tray of wings, along with your other favorites.
Make Ahead Instructions
You can fry these wings up to 1 day in advance of when you plan to serve them. Refrigerate in an airtight container until ready to reheat, sauce, and serve.
You can also freeze the wings after frying and store them for up to 3 months. Bake from frozen in a 350°F oven for 25 minutes, or until warmed through, then sauce and serve.
Storage Instructions
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.
Freezing Instructions
I recommend freezing these wings without the sauce. Freeze the wings 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.
Substitutions
- 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.
Serving Suggestions
- 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.
A little spicy, a touch sweet, and totally savory Boneless Buffalo Wings are easy to make, and always a party favorite! The chicken itself stays juicy and tender while the flavorful breading crisps up to the best crunchy consistency. The real star of the show is, of course, the homemade buffalo sauce!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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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