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boneless buffalo wings in a plate lined with newspaper food liner.
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5 from 1 vote

Boneless Chicken Wings Recipe

Perfectly crispy bites of juicy chicken, breaded, fried, and tossed in a homemade buffalo sauce.
Prep Time20 minutes
Cook Time20 minutes
Cooling time:15 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 300kcal
Author: Lyuba Brooke

Ingredients

  • 1.25 lb boneless skinless chicken breast

Egg Mixture:

  • 2 large eggs
  • 1/2 cup low fat buttermilk
  • 1/2-1 tsp coarse salt
  • 1/2 tsp black pepper

Flour Mixture:

  • 1 cup all purpose flour*
  • 1/4 cup cornstarch
  • 1 tsp coarse salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika

Homemade Buffalo Sauce:

  • 1/2 cup unsalted butter
  • 1/2 cup hot sauce
  • 2 tbsp apple vinegar
  • 2 tbsp honey
  • 2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
US Customary - Metric

Instructions

Breading Boneless Chicken Wings:

  • Cut the chicken breast into small pieces, try to get them as close to the same size as you can.
  • Prepare two breading bowls:
    Egg mixture: whisk eggs, buttermilk, salt and pepper.
    Flour mixture: whisk flour, cornstarch, garlic powder, onion powder, paprika, salt and pepper.
  • Working with a few pieces at a time, dredge the chicken pieces in flour first, then in egg mixture, then back into the flour mixture. (That exact order.)
  • Spread the breaded chicken pieces on parchment paper covered baking sheet, make sure they are not overlapping each other, and refrigerate for about 10-15 minutes.

Frying Boneless Wings:

  • You can use a fryer, Dutch oven, or cast iron skillet. Preheat the oil to 350°F. Prepare a baking sheet to hold cooked chicken by covering it with paper towels.
  • Cook a few chicken pieces at a time, don’t overcrowd the pan. Let them cook for 5-6 minutes, flipping if needed.
  • Use a metal skimmer to take the cooked chicken out and spread them on paper towel covered baking sheet to catch excess oil.

Buffalo Sauce:

  • Melt butter in a small sauce pot, whisk in all other ingredients for the sauce and bring it to simmer. Take off heat.
  • Toss the boneless wings in sauce when ready.

Notes

  • Make It Gluten Free: it's very easy to make these boneless chicken wings gluten free by simply substituting regular flour for all purpose gluten free flour. Remaining ingredient should already be gluten free but double check the labels just in case.
  • Make Ahead: You can prep the boneless wings ahead of time but make sure to spread them on a baking sheet in one layer, don't overlap. Cover them air-tight in plastic wrap and aluminum foil, and refrigerate. Cook them within 12-18 hours.
  • Storing: make sure to store leftovers in the refrigerator, in an air-tight food storage container, for 3-4 days.
  • Reheating: for the best results, reheat the boneless chicken wings in the air-fryer at 360°F for 4-6 minutes. Make sure to line the air-fryer with proper liners (get the right size) if the wings are sauced.

Nutrition

Calories: 300kcal | Carbohydrates: 22g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 117mg | Sodium: 1121mg | Potassium: 381mg | Fiber: 1g | Sugar: 6g | Vitamin A: 654IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg