Buffalo Boneless Chicken Wings Recipe

Bylina Carter
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Introduction

Boneless wings offer all the flavor and crispiness of traditional wings without the hassle of bones. This easy recipe creates tender chicken pieces coated in a flavorful buffalo sauce—perfect for game day or a casual snack.

The image shows a white tray lined with white paper, filled with three layers of food: the bottom layer consists of crispy chicken wings coated in a shiny, reddish-brown sauce, covering half the tray; above the chicken on the left side are bright orange carrot sticks arranged in neat vertical pieces, and on the right side above the chicken are fresh green celery sticks, all placed parallel to each other. At the bottom right corner of the tray, there is a small white bowl filled with white dipping sauce garnished with green herbs and a small wooden spoon resting inside. Nearby, on the white marbled surface, there is a plate with more sauced chicken wings and a glass with orange sauce, with a small drop of sauce spilled beside it. Two silver forks rest on a white and black checkered cloth in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Canola oil for frying
  • 1 pound boneless skinless chicken breast (cut into 1 inch pieces)
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 cup buttermilk (room temperature)
  • 1 large egg (room temperature)
  • 1 cup bottled buffalo wing sauce

Instructions

  1. Step 1: Pour enough canola oil into a large heavy-duty pot or electric fryer so that it is 4-5 inches deep. Heat the oil to 375°F. While heating, line a large baking sheet with paper towels and place a wire rack on top to drain the fried chicken.
  2. Step 2: In a large shallow dish, combine the flour, seasoned salt, garlic powder, onion powder, and black pepper. Stir to mix evenly and set aside.
  3. Step 3: In a second large shallow dish, whisk together the buttermilk and egg until fully combined. Set aside.
  4. Step 4: Add 12-15 chicken pieces to the buttermilk mixture and toss to coat well.
  5. Step 5: Transfer the coated chicken pieces to the seasoned flour mixture and toss evenly to coat.
  6. Step 6: Return the chicken pieces to the buttermilk mixture for a second coating, then back into the flour mixture for a final coating to fully bread them.
  7. Step 7: Place the fully coated chicken pieces on a plate. Repeat the coating process in batches until all chicken pieces are coated.
  8. Step 8: Carefully add 12-15 coated chicken pieces to the hot oil and fry for 5-6 minutes, or until golden brown and the internal temperature reaches 165°F.
  9. Step 9: Use a wire spider strainer or fryer basket to remove the chicken and let excess oil drain back into the pot. Transfer the wings to the prepared baking sheet on the wire rack.
  10. Step 10: Repeat frying with the remaining batches until all chicken pieces are cooked.
  11. Step 11: Place the fried boneless wings in a large bowl and pour the buffalo wing sauce over them. Gently toss with a slotted spoon to coat each piece completely.
  12. Step 12: Using the slotted spoon, transfer the wings to a serving platter, allowing excess sauce to drip back into the bowl.
  13. Step 13: Serve immediately with celery sticks, carrot sticks, and a small bowl of ranch dressing for dipping.

Tips & Variations

  • For extra crispy wings, double-dip the chicken pieces in the buttermilk and flour mixture.
  • Swap buffalo sauce with barbecue or honey mustard for a different flavor twist.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
  • Cut chicken evenly to ensure pieces cook uniformly.

Storage

Store leftover boneless wings in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F for 8-10 minutes to retain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A large white plate full of many pieces of fried chicken wings covered in bright orange, shiny sauce, stacked closely in the center and spread outward, with their crispy texture visible under the sauce. To the side of the chicken, there is a small white bowl holding a smooth white dipping sauce with small green herb bits sprinkled inside, and a wooden spoon resting in the bowl. The scene is set on a white marbled surface with a corner of a white and black checkered cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the boneless wings instead of frying?

Yes, baking is a healthier option. Arrange the coated chicken pieces on a greased baking sheet and bake at 425°F for 20-25 minutes, flipping halfway through, until golden and cooked through.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

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Buffalo Boneless Chicken Wings Recipe

★★★★★

4.5 from 79 reviews
  • Author: lina
  • Total Time: 35 minutes
  • Yield: 4 servings (about 1/4 pound chicken per serving) 1x
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Description

Crispy and flavorful boneless chicken wings coated in a seasoned flour mixture, fried to golden perfection, and tossed in tangy buffalo wing sauce. Perfect as a snack or appetizer, served warm with celery, carrot sticks, and ranch dressing.

Ingredients

Scale

For Frying

  • Canola oil for frying (enough to fill 4-5 inches deep in a heavy pot or to the fryer fill line)

For Chicken and Breading

  • 1 pound boneless skinless chicken breast, cut into 1 inch pieces
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper

For Wet Mixture

  • 1 cup buttermilk (room temperature)
  • 1 large egg (room temperature)

For Sauce

  • 1 cup bottled buffalo wing sauce

For Serving

  • Celery sticks
  • Carrot sticks
  • Ranch dressing

Instructions

  1. Heat the oil: Add enough canola oil to a large heavy-duty pot (5-6 quart Dutch oven recommended) or an electric fryer to a depth of 4-5 inches or to the fill line. Heat the oil to 375°F. Meanwhile, line a large baking sheet with paper towels and place a wire cooling rack on top to drain fried chicken pieces.
  2. Prepare the dry mix: In a large shallow dish, combine the all-purpose flour, seasoned salt, garlic powder, onion powder, and black pepper. Mix thoroughly to evenly distribute the spices.
  3. Prepare the wet mixture: In another large shallow dish, whisk together the buttermilk and egg until well combined.
  4. Coat the chicken pieces – first dip: Add 12-15 pieces of chicken to the buttermilk mixture, tossing to fully coat each piece.
  5. Coat the chicken pieces – first flour coat: Transfer the buttermilk-coated chicken pieces to the seasoned flour mixture and toss to coat evenly.
  6. Double dip for extra crispiness: Return the coated chicken pieces to the buttermilk mixture for another coating, then move them back into the flour mixture for a final coat, ensuring each piece is fully coated.
  7. Repeat the coating process: Set the coated chicken pieces on a plate and repeat steps 4 through 6 in batches until all chicken pieces are breaded.
  8. Fry the chicken: Carefully add 12-15 coated chicken pieces to the hot oil. Fry for 5-6 minutes or until golden brown and the internal temperature reaches 165°F.
  9. Drain the fried chicken: Using a wire spider strainer or fryer basket, lift the chicken pieces from the oil, allowing excess oil to drip back into the pot. Transfer them to the prepared baking sheet to cool slightly and drain.
  10. Continue frying: Repeat frying and draining in batches until all chicken pieces are cooked.
  11. Toss with buffalo sauce: Place the fried boneless wings into a large bowl with the buffalo wing sauce. Gently toss with a large slotted spoon to coat each piece evenly without breaking the coating.
  12. Serve: Using the slotted spoon, transfer the sauced wings to a serving platter, letting any excess sauce drip back into the bowl.
  13. Add accompaniments: Serve the boneless wings warm with celery sticks, carrot sticks, and a small bowl of ranch dressing on the side.

Notes

  • Double coating the chicken in buttermilk and flour mixture ensures extra crispy wings.
  • Maintain oil temperature at 375°F for evenly cooked, crispy chicken without excess oil absorption.
  • Use a wire rack over paper towels to allow oil to drain and keep wings crispy.
  • Serve immediately for best texture and flavor; wings can get soggy if left too long after saucing.
  • Adjust seasoning in the flour mixture to customize flavor intensity.
  • Buttermilk at room temperature helps the coating adhere better to the chicken.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Keywords: boneless wings, buffalo wings, fried chicken, appetizer, party food, chicken bites

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