Boneless Buffalo Chicken Wings

Buffalo Boneless Chicken Wings have all the flavor of Buffalo Chicken Wings, minus the bones! Seasoned perfectly, these Baked Boneless Buffalo Chicken Wings are a game day favorite! 

If you love Buffalo Chicken, you will also love Buffalo Chicken Salad, Instant Pot Buffalo Chicken, Buffalo Chicken Tacos, and Buffalo Chicken Pizza.

Boneless Chicken Wings

While my boys are all about traditional chicken wings, they are really not my thing.

In my opinion, the bones just slow me down from eating.

But give me Boneless Wings and that is another story! I love the crispy breading, the tender chicken, and of course the spicy buffalo sauce of boneless wings.

While not made with actual chicken wings, these Boneless Wings, are every bit as flavorful and so much heartier.

Chunks of chicken breasts are marinated in seasoned buttermilk and then breaded with a light panko breading, much like my Homemade Chicken Tenders. Once baked to crispy perfection, the chicken is tossed in a spicy buffalo sauce for a lighter version of Chicken Wings that is missing NONE of the flavor.

Ingredients

• Chicken--use boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenders. You can cut the chicken into 2 inch cubes or chicken strips. I find chicken breasts give the best texture to these boneless wings.
• Buttermilk--if you don't have buttermilk at home, no need to purchase any! Add 1 teaspoon vinegar or lemon juice to regular milk or non-dairy milk and let sit for 5 minutes--and then you have homemade buttermilk.
• Breadcrumbs--I prefer panko bread crumbs to traditional bread crumbs as the texture is much crispier and lighter.
• Flour--A little bit of flour helps the bread crumbs stick to the chicken.
• Hot Sauce--Use your favorite Cayenne sauce, like Frank's Red Hot.
• Honey--The honey helps to balance the heat of the cayenne sauce for a perfect homemade buffalo sauce.
• Butter (optional)--If you want your buffalo sauce to be a bit richer, add in some melted butter--this is what most restaurants do.
• Seasonings--It is important to season each step. By adding salt, pepper, garlic and paprika to the marinade and the breading for the most flavor. I also add in some garlic to the Buffalo Sauce for a more well rounded flavor.

How to Make Boneless Buffalo Wings

Step One: Prepare Chicken Strips

• Cut boneless, skinless chicken breasts into 2 inch chunks. Alternatively, you can use chicken tenders--just be sure to trim off the tendon.

Step Two: Marinate Chicken

• Whisk buttermilk with salt, pepper, paprika, and garlic powder.
• Submerge chicken strips in buttermilk mixture (either in a ziploc bag or sealed container) and refrigerate.
• Marinate the chicken for 30 minutes up to 12 hours.

Step Three: Bread Chicken

• Mix together flour, panko, and seasonings.
• Remove chicken from marinade and then dredge in the breading mixture, shaking off excess.

Step Four: Bake Boneless Wings

• Place breaded chicken on baking sheet lined with baking rack.
• Bake until crisp and browned and chicken has reached 165 degrees, for about 10-12 minutes.

Step Five: Toss with Buffalo Sauce

• Mix together hot sauce, honey, and butter if using.
• Toss cooked chicken with sauce and serve immediately with homemade ranch dressing or bleu cheese.

Notes on Boneless Buffalo Wings

• These boneless wings are best served IMMEDIATELY so they remain crisp and crunchy.
• It is best to bake these boneless wings on a baking rack so the heat can circulate evenly and all parts of the chicken can crisp up.
• For Dairy Free Boneless Wings--use unsweetened, unflavored nondairy milk in place of buttermilk and omit butter from the Buffalo Sauce.
• For Gluten Free Boneless Wings--use 1:1 Gluten Free Flour Blend and gluten free breadcrumbs.
• Barbecue Boneless Wings--Instead of buffalo sauce, toss the baked boneless wings with your favorite BBQ sauce. The seasoning in the marinade and breading remain the same.
• Honey Mustard Boneless Wings--Omit the paprika from the marinade and add 1 tablespoon mustard. Once boneless wings have been baked, toss with honey mustard sauce.

More Classic Game Day Recipes

• The Most Amazing Taco Dip
• Skinny Spinach Artichoke Dip
• Peanut Butter Yogurt Dip
• Spicy Sausage Cups
• Grilled Jalapeno Poppers
• Texas Caviar

Boneless Buffalo Chicken Wings

All the flavor of Buffalo Chicken Wings, minus the bones! Seasoned perfectly, these Baked Boneless Buffalo Chicken Wings are a game day favorite!

4.67 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 18 minutes

Cook Time: 12 minutes

Marinate: 30 minutes

Total Time: 1 hour

Servings: 8

Calories: 194kcal

Author: Kristen Chidsey

Ingredients

• ▢ 2 pounds boneless skinless chicken breasts cut into 2 inch chunks

For the Marinade

• ▢ ½ cup buttermilk
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon garlic powder

For the Breading

• ▢ ¼ cup flour
• ▢ ½ cup panko bread crumbs
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon black pepper

For the Buffalo Sauce

• ▢ 1 tablespoon butter
• ▢ 2 teaspoons garlic powder divided
• ▢ ⅓ cup Tabasco
• ▢ 1 tablespoon honey

Instructions

• Cut each chicken breast into 2 inch chunks.
• Whisk together buttermilk, salt, pepper, and garlic powder. Place chicken in buttermilk mixture and marinade for 30 minutes or overnight.
• After chicken has been marinated, preheat the oven to 425 degrees.
• Combine the flour, panko, 1 teaspoon of garlic powder in a shallow dish.
• Remove chicken from buttermilk and dredge in flour mixture, shaking off excess. Place the chicken strips onto a baking rack that is on top of a cookie sheet.
• Bake for 10-12 minutes, or until chicken is browned and cooked to 165 degrees.
• Combine remaining teaspoon of garlic powder with hot sauce, honey, and melted butter if using.
• Gently toss the baked boneless wings in the buffalo sauce or brush each chicken strip with the mixture.

Notes

• Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenders. 
• Homemade Buttermilk--Add 1 teaspoon vinegar or lemon juice to regular milk or non-dairy milk and let sit for 5 minutes--and then you have homemade buttermilk.
• These boneless wings are best served IMMEDIATELY so they remain crisp and crunchy.
• It is best to bake these boneless wings on a baking rack so the heat can circulate evenly and all parts of the chicken can crisp up. 
• For Dairy Free Boneless Wings--use unsweetened, unflavored nondairy milk in place of buttermilk and omit butter from the Buffalo Sauce. 
• For Gluten Free Boneless Wings--use 1:1 Gluten Free Flour Blend and gluten free breadcrumbs.

Nutrition

Calories: 194kcal | Carbohydrates: 9g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 747mg | Potassium: 481mg | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 8.8mg | Calcium: 30mg | Iron: 1mg

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