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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.
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: 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.
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.
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.
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.
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.
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.
More Buffalo Chicken Inspired Recipes
- Buffalo Chicken Casserole
- Buffalo Chicken Pizza
- Crockpot Buffalo Chicken Dip
- Buffalo Chicken Tacos
- Buffalo Chicken Bites
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Summarize and Save this Recipe On:
Boneless Buffalo Wings
These crispy baked boneless Buffalo wings are made with buttermilk-marinated chicken, seasoned panko breading, and Buffalo sauce.
Ingredients
- 2 pounds boneless skinless chicken breasts
- cooking spray
For the Marinade
- ½ cup buttermilk, (see note for homemade buttermilk)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Breading
- 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
For Finishing
- ½ cup Buffalo Wing Sauce
Instructions
- Trim any fat from the chicken, then cut it into 2-inch chunks. Place the chicken in a large mixing bowl or a large storage bag.
- In a small mixing bowl or measuring cup, whisk together ½ cup buttermilk, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Pour this mixture over the chicken and toss to coat. Seal the bag or cover the bowl with plastic wrap, then refrigerate for at least 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.
- In a shallow dish, whisk together 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, and ½ teaspoon black pepper.
- Remove the chicken from the buttermilk, shake off excess liquid, dip each piece into the flour mixture, toss to coat, shake off excess flour, and place the coated chicken on a baking rack on top of a baking sheet. Lightly spray the top of the breaded chicken with cooking spray.
- Bake for 10-12 minutes, or until the chicken is browned and cooked to 165℉. There is no need to flip the chicken, as the heat will circulate around the baking rack, ensuring each side gets crispy.
- After the chicken is baked, let cool slightly, then brush each side of the boneless wings with the buffalo sauce. Alternatively, you can gently toss the boneless wings with the sauce in a large bowl.
- Serve immediately with dipping sauce of choice.
Equipment
Notes
Chicken: I prefer boneless, skinless chicken breasts for firm, meaty bites similar to restaurant versions. Chicken tenders also work. If using thighs, expect a slightly richer, softer texture and cook until they reach 185℉.
Homemade Buttermilk: Add ½ tablespoon lemon juice, apple cider vinegar, or white vinegar to a glass measuring cup. Add enough milk or non-dairy milk to make ½ cup total liquid, then let sit for 5-10 minutes before using. Use in place of buttermilk.
Baking Sheet: Bake these boneless wings on a baking rack so heat circulates evenly and all parts of the chicken crisp up.
Gluten-Free: Use a 1:1 Gluten-Free Flour Blend and gluten-free breadcrumbs.
Other Sauces: Skip the Buffalo sauce and toss the baked chicken with BBQ sauce, honey mustard, sweet chili sauce, or your favorite wing sauce.
Storage: Serve these boneless wings immediately to keep them crisp and crunchy. If you have leftover boneless wings, store them in an airtight container for up to 3 days. Reheat by placing them 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.
Nutrition
Calories: 194kcalCarbohydrates: 9gProtein: 25gFat: 5gSaturated Fat: 1gCholesterol: 77mgSodium: 747mgPotassium: 481mgSugar: 3gVitamin A: 315IUVitamin C: 8.8mgCalcium: 30mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my gosh, the pop of buffalo flavor in these was SOOO good. It's my new go-to recipe. I love that they're a healthier alternative, too, but it's the taste that really sold me!
So happy to hear you enjoyed these Micki 🙂
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!!
so good!
I would much rather have more meat and this recipe worked great.
I love chicken wings, but I agree with you, it's a lot of work for not a lot of meat! I love your recipe.
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 🙂