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–+ servings
Close up on boneless buffalo wings; one has a bite taken out.
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5 from 5 votes

Boneless Buffalo Wings Recipe

These boneless Buffalo chicken wings (made from chicken breasts) are fried to crispy perfection and tossed in a mouthwatering homemade Buffalo sauce!
Prep Time15 minutes
Cook Time30 minutes
Chill Time10 minutes
Total Time55 minutes
Course: Appetizer, Dinner
Cuisine: American
Servings: 6 people
Calories: 604kcal
Author: Becky Hardin

Equipment

  • Baking Sheet
  • Dutch Oven
  • Deep Fry Oil Thermometer

Ingredients

For the Boneless Wings:

  • 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 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

Instructions

  • In a large resealable 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
    flour and seasonings mixed inside of a resealable plastic bag
  • 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
    raw chicken pieces inside of a bag with seasoning mixture
  • 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
  • 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
    hot oil bubbling in a dutch oven.
  • 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.
    lifting fried boneless chicken wings from hot oil with tongs.
  • 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. Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
    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, 1 cup unsalted butter
    bubbling homemade buffalo wing sauce in a saucepan.
  • Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
    boneless wings soaking in buffalo sauce

Video

Notes

*Use boneless, skinless chicken breasts to make boneless wings. You can also use boneless thighs!
**Canola oil or another high smoke point oil can also be used for frying.
***For convenience, you can simply toss the wings in a store-bought Buffalo sauce.
Tips:
  • Cut the chicken into equal-sized pieces so they all cook at the same rate.
  • Always chill the chicken before frying to help set the breading.
  • I recommend using a deep-frying or instant-read thermometer to monitor the oil temperature. If it is too cold, the wings will turn greasy. Too hot, and the breading will burn while the meat stays raw.
  • Always let the oil return to temp between batches for the best results.
  • Keep cooked wings on a wire rack set over a baking sheet in a 250°F oven until all batches are done. They stay hot, crisp, and ready for sauce.
  • Let the wings rest on a wire rack or paper towels for 1-2 minutes before tossing them in the sauce. This helps lock drain excess grease, locking in crispness.
  • Use a good quality unsalted butter (European-style is best if you have it) for a silky sauce that clings to the wings instead of pooling at the bottom of the bowl.
  • Feel free to use any wing sauce you like on these boneless wings! If you're not feeling the buffalo, try my lemon pepper wing sauce.
  • 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. 
Alternative Cooking Methods
  • To bake boneless wings: spray them lightly with nonstick spray or olive oil and bake in a 375°F oven for 30 minutes, flipping halfway.
  • To air fry boneless wings: preheat your 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.
Storage: Store boneless Buffalo wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.33lb | Calories: 604kcal | Carbohydrates: 28g | Protein: 27g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1158mg | Potassium: 522mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1764IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg