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.
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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
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 2 inch chunks
For the Marinade
- 1/2 cup buttermilk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
For the Breading
- 1/4 cup flour
- 1/2 cup panko bread crumbs
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
For the Buffalo Sauce
- 1 tablespoon butter
- 2 teaspoons garlic powder divided
- 1/3 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 shallow pie plan.
- 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.
Kristen Chidsey
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We love the flavor of chicken wings but not the calories for the little bit of meat on them! Can’t wait to try your recipe with more meat made healthy!
This is a great substitute Cathy! Hope you give them a try!
This looks so good I want to eat it right now. I would love to eat these on salad ……pinning!
Oh great idea–on a salad would be fab!!
I will be trying this recipe, it looks so good! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I would much rather have more meat and this little recipe will be great. It looks great!! Thanks
I would also like to invite you to my Weekends Are Fun Party too.
Have a great weekend, Happy Fall!!
I love chicken wings, but I agree with you, it’s a lot of work for not a lot of meat! I love your idea! They look and sound delicious!
You will really enjoy these “wings” Great crunch and flavor just like a traditional wing!
I love panko and I think actual wings are way too annoying to eat! My husband loves them, though. I think this would be a great compromise for us! Thanks for sharing and for stopping by my blog earlier. =)
Sounds like your house is very similar to mine! My hubbie thought these were the PERFECT compromise. I hope your does as well 🙂