Boneless Buffalo Wings are tender chicken nuggets breaded then fried until golden brown and tossed in a spicy buffalo wing sauce. Serve these boneless wings as a game day appetizer or a fun finger food style dinner to please adults and kids alike.
If you are looking a change from regular buffalo chicken wings, this is it! Boneless wings are a fun finger food for parties served with a side of homemade Ranch dressing or blue cheese. I like serving them for dinner, too, instead of frozen chicken nuggets. You can toss the chicken in the buffalo sauce or serve it on the side with some carrot and celery sticks in case you have a few who can’t stand the heat. This is one of the few times I recommend frying, although I’ll include baking instructions in the notes. Unlike traditional buffalo wings, these can be eaten with a fork and knife, so no messy fingers!
Boneless buffalo wings aren’t actually “wings” at all. They are simply pieces of chicken breast fried in a breading and coated in buffalo sauce.
Chicken preparation. Cut chicken breasts into chunks, as even in size as possible, then create stations for dipping. This recipe doesn’t use breadcrumbs, but instead uses a coating of flour, egg, then flour again. Once all the chicken pieces are coated they need to be refrigerated for about 20 minutes. This way when you drop them into the hot oil, the inside won’t cook too fast, giving the outer coating time to brown.
Heating the oil. You’ll need a deep pot, preferably one that’s heavy bottomed like this cast iron dutch oven. Fill it up about 3 inches with oil, then set the burner to medium-high and let the oil heat to 375 degrees before adding the chicken. If you add the chicken too soon it will steam instead of fry to a golden crisp.
Time to Fry! Carefully add the coated chicken pieces to the oil using metal tongs or a mesh strainer. Depending on the size of your pot and how much chicken you’re frying, this will need to be done in batches. Make sure the chicken is spaced out and not touching. As long as the oil is deep enough to coat the chicken completely, you won’t need to turn them over.
Drain and rest. Line a large baking sheet with a few layers of paper towels and transfer boneless chicken wings as they are cooked. They will crisp up a bit and the color will deepen as they sit. Careful – they will be very hot so best to let them cool for several minutes.
Boneless Buffalo Wing Style. Finish off your boneless wings by smothering them in buffalo sauce. Everyone has a heat preference, so if you aren’t sure, serve it on the side.
Recipe Notes and Tips
The easiest way to check the oil temperature is to stick the end of a wooden spoon into the oil. Watch for bubbles to start forming around the wood, and if they start to float up then you’re good to go. If the oil is bubbling it’s too hot. Turn down the heat and let it cool for a bit before checking again. You can also use a deep fry thermometer.
To bake boneless buffalo wings instead, arrange breaded chicken on a lined baking sheet and bake at 375 degrees for 10-15 minutes per side or until the internal temp is 165 degrees. Note that they won’t brown like they will if you fry them, but lightly misting with cooking spray can help.
Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat large batches in a 350 degree oven until warmed through. Or you can do like my teenager and just eat them cold straight out of the fridge!
Freezing Instructions: We love these so much that I often make a double or triple batch and freeze some for later. Once cooked, let the chicken cool, then store in freezer bags or containers for up to 6 months. Bake from frozen straight out of the freezer ina 350 degree oven for about 25 minutes or until warmed through and crispy.
In a medium bowl, whisk together flour, salt, paprika, garlic powder and black pepper. In a second bowl whisk the egg and milk together. Set aside.
Pat chicken dry with paper towels, then cut into 2-inch chunks. Dip each piece into the egg mixture, then coat with the flour, then egg, then flour, then transfer to a baking sheet. Refrigerate for 15-20 minutes.
Heat about 3-inches of canola or vegetable oil to 375 degrees F in a large dutch oven or deep fryer. Sprinkle a few drops of water into the oil - if they sizzle, it’s ready.
Carefully add chicken pieces to the hot oil, about chicken pieces a few at a time and fry until golden; about 5-7 minutes. Do not crowd the chicken - they should not be touching or the breading won’t cook properly. Line a baking sheet with paper towels and place a wire rack on top. Transfer chicken pieces to the rack to cool.
When all the chicken is cooked, toss with the buffalo sauce in a large bowl.
Nutritional information is approximate. When breading and frying, not all of the ingredients are consumes (the oil, for example, is used for frying depth and is not all part of the finished product).
To check the oil temperature, stick the end of a wooden spoon into the oil. Watch for bubbles to start forming around the wood, and if they start to float up then you're good to go. If the oil is bubbling it's too hot. Turn down the heat and let it cool for a bit before checking again.
To bake instead, arrange breaded chicken on a lined baking sheet and bake at 375 degrees for 10-15 minutes per side or until the internal temp is 165 degrees. Lightly misting with cooking spray to aid in browning.
Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat large batches in a 350 degree oven until warmed through.
Freezing Instructions: Once cooked, let the chicken cool, then store in freezer bags or containers for up to 6 months. Bake from frozen in a 350 degree oven for about 25 minutes or until warmed through and crispy.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.