Boneless Chicken Wings have all the flavor of Buffalo Chicken Wings, minus the bones!
Inspired by Buffalo Wild Wing's Boneless Buffalo Wings, this recipe is seasoned perfectly and finished with homemade buffalo sauce to create a game-day favorite appetizer.
What are Boneless Wings?
Boneless wings are not made with actual chicken wings. Instead, this delicious appetizer mimics the flavor and texture of traditional chicken wings but without the bone.
Boneless Wings are made using boneless, skinless chicken breast thighs, or tenderloins which are breaded in a crispy coating and baked or fried before being tossed in a flavorful sauce.
I think of boneless wings as a cross between a chicken wing and a chicken nugget. You get the flavor of a chicken wing, and the crispy coating of a chicken nugget, leaving the bones behind. The best of both worlds!
why you will love this recipe
- Super Flavorful. Flavored with, like Instant Pot Chicken Wings, and crispy like Air Fryer Chicken Wings these boneless wings are crispy, crunchy, juicy, and perfectly spiced. The contrast between crispy breading, juicy meat, and flavorful sauce is irresistibly good!
- Party-Favorite. Boneless Chicken Wings are always a hit. Not to mention much less messy than serving classic chicken wings.
- Endless Options for Flavoring. While buffalo sauce may be traditional, you can toss these boneless wings with BBQ sauce, teriyaki sauce, honey mustard, or Sweet Chili Sauce.
- Baked Rather than Fried! I use the same technique for breading and baking these boneless chicken wings as I do for my crispy chicken tenders. This ensures an even, crispy, crunchy exterior without the need to fry the chicken.
Notes on Ingredients
- Chicken: To create boneless wings, use boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenders. Personally, I find chicken breasts give the best texture to these boneless wings.
- Buttermilk: Marinating the chicken in buttermilk, helps to tenderize and flavor the chicken. But you do not need to purchase buttermilk if you don't have it on hand. I have included directions in the recipe card for making homemade buttermilk using regular or nondairy milk.
- Breadcrumbs: Use panko bread crumbs rather than traditional bread crumbs as the texture is much crispier and lighter.
- Flour: Use all-purpose flour, gluten-free 1:1 all-purpose, or whole wheat flour. chicken.
- Seasonings: It is important to season each step. Adding salt, pepper, garlic, and paprika to the marinade and the breading for the most flavor.
- Finishing Sauce: Use anything you like to toss your baked boneless chicken wings n to finish with flavor! Buffalo sauce, BBQ sauce, teriyaki sauce, honey mustard, or Sweet Chili Sauce are all great options.
∗ Tips for Making Boneless Wings ∗
- Remove all fat and tendons prior to dicing the chicken into bite-sized wings.
- Don't skip marinating the chicken! This really helps this recipe to mimic the flavor of Buffalo Wild Wing's boneless wings.
- Use panko breadcrumbs for a super crispy breading.
- Bake the chicken on a sheet pan lined with a baking rack. This will allow the air to circulate around the boneless wings, ensuring even cooking and crispy breading on all sides.
Boneless wings are best served immediately so they remain crisp and crunchy.
If you do happen to have leftover boneless wings, store them in an airtight container for up to 3 days. Reheat by placing on a sheet pan and broiling for 2 minutes per side, or until warmed through. I don't recommend reheating using the microwave, as the breading will get soggy.
More Classic Game Day Recipes
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Boneless Buffalo Chicken Wings
- 2 pounds boneless skinless chicken breasts or thighs
- cooking spray
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 garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Buffalo Sauce or BBQ Sauce, etc
- Trim off any fat from the chicken and then cut into 2-inch chunks. Place the chicken into a large mixing bowl or large storage bag.
- In a small mixing bowl or measuring cup, whisk together the buttermilk, salt, pepper, and garlic powder. Pour this mixture over the chicken and toss to coat. Seal the bag or cover the bowl with plastic wrap, and refrigerate for a minimum of 30 minutes or up to 12 hours.
- Once the chicken has been marinated, preheat the oven to 425℉. Spray a baking sheet lined with a baking rack with nonstick spray and set it to the side.
- Combine the flour, panko, garlic powder, onion powder, salt, and paprika in a small shallow dish.
- Remove the chicken from the buttermilk, shake off excess liquid, dip each chicken piece into the flour mixture, toss to coat, shake off excess flour, and place the coated chicken onto a baking rack that is on top of a baking sheet. Spray the chicken lightly with cooking spray.
- Bake for 10-12 minutes, or until chicken is browned and cooked to 165℉. There is no need to flip the chicken, as the heat will circulate around the baking rack, getting all sides crispy.
- After the chicken is baked, allow it to cool slightly, and then brush the baked boneless wings with the sauce of your choice. Alternatively, you can toss the "wings" with the sauce in a large bowl.
- Serve immediately.