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.
1½poundsboneless, skinless chicken breastscut into 2-inch nuggets
Vegetable oilfor frying
For the Buffalo Sauce
1cupunsalted butter2 sticks
½cupFrank’s Red Hot hot sauce
2tablespoonsbrown sugar
2tablespoonshoney
2tablespoonswhite vinegar
½tablespoonWorcestershire sauce
½teaspoonground cayenne pepper
½teaspoongarlic 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.
Video
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.
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.