Baked Boneless Buffalo Wings

Name: Boneless Buffalo Wings
Prep time: 18 min
Cook time: 12 min
Total time: 60 min
Ingredients: 2 pounds boneless skinless chicken breasts; cooking spray; ½ cup buttermilk ((see note for homemade buttermilk)); ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ¼ cup all purpose 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; ½ cup Buffalo Wing Sauce

Poultry Appetizers Main Courses

By Kristen Chidsey

5 from 10 votes

Updated Sep 08, 2026

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These Boneless Buffalo Wings deliver everything you want from restaurant-style wings without the bones or deep fryer. Bite-sized pieces of chicken are marinated in seasoned buttermilk, coated in flour and panko, then baked until crisp on the outside and juicy on the inside. Toss them with Buffalo sauce and serve with ranch or blue cheese for an easy game-day appetizer or fun family dinner.

Crispy breaded boneless wings brushed with buffalo sauce piled in basket with side of ranch, celery, and carrots.

Boneless Buffalo Wings at a Glance

Baked, Not Fried. The breaded boneless wings brown and crisp up in the oven with a few simple tricks.
Quick Cook Time. Once marinated and breaded, they bake in just 10-12 minutes.
No Eggs Needed. Buttermilk helps the breading stick and keeps the chicken tender.
Buffalo Finish. Brush with Buffalo sauce right before serving to keep the breading crisp and deliver classic boneless buffalo wing flavor.

Kristen's Keys for Boneless Wings

While my husband may prefer Instant Pot Chicken Wings or Air Fryer Chicken Wings, I am solidly on team boneless wings. More meat, more crunch, less mess! After years of making them, I've learned a few tricks that make baked boneless wings crisp and restaurant-worthy.

The marinade is actually important. I've tested dipping the chicken in buttermilk and breading it immediately, and I don't recommend it. At least 30 minutes in the seasoned buttermilk makes the chicken noticeably more tender and flavorful.
Don't skip the cooking spray. A light coating of cooking spray helps the breading brown and become crispy.
Use the rack. I know washing another piece of kitchen equipment isn't thrilling, but here it earns its keep. Baking the boneless chicken wings on a wire rack lets air circulate beneath the breading, ensuring each side is evenly crispy without flipping.
Sauce right before serving. The longer crispy breading sits in Buffalo sauce, the softer it becomes. Bake first, sauce last, eat promptly.

Happy Cooking! xo Kristen

Notes on Ingredients

Chicken breasts, buttermilk, panko, cooking spray, buffalo sauce, and seasonings laid out on counter.

Chicken: I prefer boneless, skinless chicken breasts for classic boneless wings because they give you firm, meaty bites similar to restaurant versions. Chicken tenders also work.
Panko Breadcrumbs: I don't recommend regular breadcrumbs here. Panko's larger flakes create a lighter, crispier coating, which is especially important when baking instead of frying. It's the same recommendation I give when making homemade chicken tenders.
Buttermilk: Marinating the chicken in buttermilk helps tenderize and flavor it. But you don't need to buy buttermilk if you don't have it on hand. I have included directions in the recipe card for making homemade buttermilk using regular or non-dairy milk.
Buffalo Sauce: Use your favorite store-bought sauce or my homemade Buffalo sauce. It has the classic combination of hot sauce, butter, garlic, and a touch of sweetness that balances the heat.
Cooking Spray: I really like Chosen Foods Avocado Oil Spray for this recipe, as its high smoke point holds up well when baked at high heat.

How to Make Boneless Buffalo Wings

Step One: Marinate the Chicken

Marinate the chicken in a large bowl or resealable bag. I recommend mixing the marinade before handling the raw chicken to keep things simple and minimize cross-contamination.

Whisk together the buttermilk and seasonings in a glass measuring cup.
Cut chicken into evenly sized 2-inch pieces, and add to a large bowl or storage bag.
Add the seasoned buttermilk and toss to coat.
Cover the bowl (or seal the bag) and refrigerate for at least 30 minutes or up to 12 hours.

Cubed chicken breasts in large bowl with buttermilk and spices.

Step Two: Bread Marinated Chicken

After the chicken has marinated, preheat the oven, prepare the pan, and bread the chicken.

In a shallow dish, combine the flour, panko, and seasonings until well combined.
Working one piece at a time, remove the chicken pieces from the marinade, shake off excess buttermilk, then coat each piece well in the seasoned flour-panko mixture.
Shake off any loose coating and arrange the chicken in a single layer on a greased wire rack set over a sheet pan.
Spray the top of the breaded chicken with cooking spray until lightly glistening.

Marinated cubed chicken being coated in panko flour breading.

Step Three: Bake

Bake at 425°F for 10-12 minutes, until golden and the center of the largest piece reaches 165°F. Because the chicken sits above the pan, hot air circulates underneath and crisps both sides, so there's no need to flip.

Breaded chicken on wire rack over sheet pan.

Step Four: Finish with Buffalo Sauce

You can toss the baked wings with Buffalo sauce, but I prefer brushing it over each piece. It gives me more even coverage without disturbing the crisp panko coating. Flip and brush both sides, then serve immediately.

Pastry Brush brushing baked boneless chicken wings with buffalo sauce.

Serving Suggestions

As a Classic Appetizer: Serve with celery and carrot sticks with a side of blue cheese or ranch dressing for dipping.
As Part of a Game Day Spread: Pair with refried bean taco dip, loaded potato skins, and/or ham and cheese sliders.
For a Flavorful Family Dinner: Pair with Jojo potatoes and steamed veggies.
My favorite: Turn them into a Buffalo chicken salad with crispy oven fries and homemade buttermilk ranch dressing.

Basket of crispy breaded boneless chicken wings brushed with buffalo sauce served with ranch, celery, and carrots.

Recipe Variations

Gluten-Free: I tested this recipe with 1:1 gluten-free all-purpose flour and gluten-free panko breadcrumbs with success.
Dairy-Free: Make homemade buttermilk with non-dairy milk and homemade buffalo sauce with non-dairy butter.
Swap the Sauce: Rather than brushing the baked boneless wings with Buffalo sauce, use BBQ sauce, honey mustard, or Sweet Chili sauce.
Make Buffalo Chicken Strips: Cut the chicken into strips or use chicken tenderloins. Bread and bake as directed, increasing the bake time by 3-5 minutes, or until the chicken reaches 165°F.
Air Fryer Option: I have also tested these in the air fryer. Add the marinated, breaded boneless wings in a single layer to a greased air fryer basket. Mist the top of the chicken with additional cooking spray, then air-fry at 380°F for 4 minutes, flip, and continue to cook for 4-5 minutes, or until they reach 165°F. Sauce as directed before serving.

Storage & Reheating

Keep in mind that after being sauced, it is best to enjoy the boneless wings immediately. Leftovers still taste good, but the breading will soften some, even when reheated with care.

Refrigerate: Store in an airtight container in the fridge up to 3 days.
Reheat: To help the breading crisp up slightly, air-fry at 380°F for 2-4 minutes or broil for 2 minutes per side. Avoid the microwave, which softens the breading even more.

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Summarize and Save this Recipe On:

Baked Boneless Buffalo Wings

Boneless Buffalo Wings at a Glance

Kristen's Keys for Boneless Wings

Notes on Ingredients