When I first developed this boneless buffalo wings recipe, I wanted to capture the fiery kick of traditional wings without the hassle of bones. These golden, crispy nuggets tossed in tangy buffalo sauce quickly became a household staple, perfect for game-day snacking, weeknight dinners, or casual gatherings. Whether you’re feeding a crowd or just craving something spicy and satisfying, this boneless buffalo wings recipe delivers all the flavor in a fraction of the prep time.
Not only is this recipe incredibly versatile, able to be baked, air-fried, or pan-seared—but it also fits into healthier eating plans when you choose lean chicken and control the sauce. In the next few sections, I’ll share why this boneless buffalo wings recipe stands out, plus tips to customize it to your taste.
Table of contents
Why This Boneless Buffalo Wings Recipe Works
Crispy Coating Meets Fiery Sauce
What sets this boneless buffalo wings recipe apart is the ultra-crispy exterior achieved without deep frying. We use a light cornstarch-and-flour dredge that bakes to a golden crunch, then toss the chicken in a homemade buffalo sauce that’s perfectly balanced, tart from vinegar, savory from butter, and spicy from hot sauce.
Lean Protein, Less Fuss
By using bite-sized pieces of chicken breast or thigh meat, you get tender, juicy results without battling bones. This approach cuts down on waste and makes these boneless buffalo wings ideal for kids, busy families, and anyone who prefers no-mess finger food.
Customizable Heat and Flavor
This boneless buffalo wings recipe is a blank canvas. Want extra heat? Add cayenne or chili flakes to the sauce. Prefer smoky notes? Stir in a dash of smoked paprika. You can even swap the buffalo sauce for BBQ or Korean gochujang glaze for a completely new twist.
Healthier Adaptations
By baking or air-frying instead of deep frying, this recipe slashes excess oil while retaining that coveted crispiness. You control the sauce’s butter and salt levels, making it easier to fit within keto, low-carb, or calorie-conscious diets.
Recipe Card
Boneless Buffalo Wings Recipe
Cuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes320
kcalCrispy, boneless chicken bites tossed in tangy buffalo sauce, perfect for game day, weeknight dinners, or any time you crave that classic wing flavor without the bones.
Ingredients
- For the Wings:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch pieces
¼ cup all-purpose flour
2 tbsp cornstarch
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
2 tbsp olive oil (for baking)
- For the Buffalo Sauce:
½ cup hot sauce (Frank’s RedHot recommended)
3 tbsp unsalted butter, melted
1 tbsp honey or maple syrup (optional, for sweetness)
½ tsp Worcestershire sauce
Pinch of cayenne pepper (optional, for extra heat)
- For Serving:
Celery sticks
Carrot sticks
Blue cheese or ranch dressing
Directions
- Preheat & Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top.
- Coat the Chicken: In a large bowl, whisk flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Toss chicken pieces in the dry mix until evenly coated. Shake off excess.
- Bake the Wings: Drizzle or spray chicken lightly with olive oil. Arrange in a single layer on the rack. Bake 15 minutes, flip, then bake another 10–12 minutes until golden and cooked through.
- Make the Sauce: Meanwhile, whisk hot sauce, melted butter, honey, Worcestershire sauce, and cayenne in a bowl. Warm gently if needed for better incorporation.
- Sauce & Serve: Transfer baked chicken to a large bowl. Pour buffalo sauce over top and toss gently to coat each piece. Let rest 2–3 minutes, then serve immediately with celery, carrots, and dressing.
Pro Tips for Success: Perfect Your Boneless Buffalo Wings
Dry, Even Pieces: Pat your chicken bites dry with paper towels before dredging. Excess moisture prevents the coating from crisping up and can lead to steaming instead of browning.
Cold Coating, Hot Oven: After dredging, let the coated chicken rest on a wire rack for 10 minutes. This “set” time helps the flour mix adhere. Meanwhile, preheat your oven (or air fryer) fully to ensure an instant sizzle and crisp exterior.
Don’t Crowd the Pan: Arrange boneless wings in a single layer with space between pieces. Overcrowding traps steam and yields limp “wings.” If you’re baking, use two sheet pans or work in batches for the crispiest results.
Use a Wire Rack for Baking: Placing the chicken on a rack set over a rimmed baking sheet lets hot air circulate underneath, promoting an even crunch on all sides, no flipping required.
Warm Sauce and Gently Toss: Heat your buffalo sauce slightly before tossing. Warm sauce clings better, resulting in an even, glossy coating. Toss the wings gently to avoid knocking off the crispy crust.
Variants of the Boneless Buffalo Wings Recipe: Creativity on a Stick
1. Honey Sriracha Boneless Wings Recipe
Add 2 tablespoons of honey and 1 tablespoon of sriracha to your buffalo sauce for a sweet-heat balance. The honey caramelizes on the crispy coating, while the sriracha delivers a tangy kick. Serve with lime wedges to brighten the flavors even further.
2. Garlic-Parmesan Boneless Wings
For those who prefer savory over spicy, melt 2 tablespoons of butter with 1 tablespoon minced garlic and toss your cooked wings in this mixture. Finish with grated Parmesan and chopped parsley. The result is a rich, umami-packed variant that rivals any restaurant version.
3. Keto-Friendly Almond Crust Wings
Swap the flour dredge for finely ground almonds or almond flour and cornstarch substitute (like arrowroot) for a low-carb crunch. Follow the same baking and saucing steps. You’ll get a satisfying texture without the gluten or excess carbs.
4. Tangy BBQ Buffalo Hybrid
Combine equal parts buffalo sauce and your favorite smoky BBQ sauce. This mash-up offers the best of both worlds: the heat of buffalo and the sweet-smoky depth of barbecue. Great for backyard parties and game-day gatherings.
Why These Boneless Buffalo Wings Rock
I love how this boneless buffalo wings recipe adapts to any palate or dietary need, from classic spicy to honey-sriracha sweet, and even keto-friendly almond-crusted versions. The key is mastering that golden dredge and tossing in a buffalo sauce that you can tailor, more buttery, more fiery, or a balance of both.
So next time you’re hunting for a crowd-pleasing appetizer or a simple protein-packed meal, give these boneless buffalo wings a try. You might just find they become your new go-to. And if you’re in the mood for more bold flavors on skewers or bites, check out my perfect Grilled Chicken Skewers or the 15-Minute Spicy Chicken Tenders next, both guaranteed to impress.
FAQs
Yes! Breasts are leaner but can dry out. Watch your bake time carefully and consider marinating longer for extra moisture.
Use a wire rack so air circulates. Don’t overcrowd the pieces, and finish in a very hot oven.
Pan-fry in a thin layer of oil over medium-high heat until golden, about 4–5 minutes per side, then toss in sauce.
Substitute the flour with a 1:1 gluten-free blend and use cornstarch as is. Check your hot sauce label for any hidden gluten.
Happy cooking, and here’s to many more crispy, saucy wing nights ahead!
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