These Boneless Buffalo Wings are the perfect game-day snack! Crispy and flavorful bites are made with boneless chicken breast, baked in the oven, and coated in a spicy buffalo sauce.
Why You Will Love This Recipe
Flavorful: These delicious boneless chicken wings offer all of the flavor and spice of traditional wings without dealing with bones.
Fewer Calories: Traditional wings are often fried in oil. These oven-baked wings keep things light without all of those added calories.
Crowd Pleaser: You can customize these wings by tossing them in your favorite sauce. Or divide them up and do a few different sauces so that everyone has the flavors that they love!
Looking for the full recipe? See the recipe card at the bottom of this post for the full list of ingredients, including measurements and instructions.
Chicken Breasts: Boneless skinless chicken breast is typically used to make boneless wings but boneless thigh meat works as well.
Flour: This is used to create a crispy coating on the chicken. You can use all-purpose flour or a gluten-free alternative like almond flour or cornstarch.
Eggs: Eggs serve as a binding agent, and help the coating stay on the chicken.
Seasonings: Salt, garlic powder, paprika, and cayenne pepper add flavor and a little heat to the breading.
Butter: Butter adds richness and depth to the hot sauce.
Honey: Sweetens the hot sauce, giving it a great balance of sweet and spicy. You can leave the honey out if you do not like a sweet sauce.
Hot Sauce: Use a wing-style hot sauce, like Frank's Hot Sauce. I like the flavor of Frank's Original, but you can use Mild or Xtra hot if you prefer a different level of spiciness.
Check out these other tasty wings recipes!
1) Coat in Eggs
- Whisk the eggs in a separate bowl or pie plate.
- Working in small batches, coat the chicken with eggs.
2) Coat in Flour
- Mix the seasonings with the flour in a shallow bowl or pie plate.
- You can also shake it all up together in a large Ziploc bag.
- Remove the chicken pieces from the egg, allowing the excess egg mixture to drip off.
- Use your dry hand to coat the chicken in the flour mixture. If you are using a Ziploc bag, just add the chicken to the bag, seal it, and shake until they are well coated.
- Lay the coated chicken pieces in a single layer on a large baking sheet.
- If the pieces are touching the heat will steam them, so make sure you leave some space between each one.
- Spray the pieces lightly with your favorite oil spray.
- Flip the chicken halfway through the cooking time, so that both sides get crispy.
4) Prepare the Homemade Buffalo Sauce
- While the chicken is baking, place the buffalo sauce ingredients in a small saucepan.
- Bring the mixture to a simmer and cook until the butter is melted.
- Transfer to a large bowl.
5) Toss in Sauce
- As soon as the chicken is done, remove them from the oven and add them to the mixing bowl.
- Toss them in the hot sauce mixture until the pieces are well coated.
- Serve immediately with your favorite dipping sauce.
Other Ways to Cook Boneless Wings
Air Fryer Wings
The air fryer is a great way to get crispy boneless wings without turning on your oven! It is best for cooking small batches.
Cook the wings in the air fryer at 370°F (188°C) for about 15 minutes. I have a whole post on cooking wings in the air fryer if you want to know more! Air Fryer Boneless Chicken Wings
Fried Boneless Wings
If you are looking for something a little more indulgent, try cooking your wings in oil on the stovetop! Fried wings are extra crispy and flavorful!
Start by refrigerating the breaded chicken pieces for about 30 minutes to help the breading stay on the chicken when it goes into the oil.
Next, heat oil in a large pan or deep fryer to 375°F (190°C). Fry the chicken in batches in hot oil for 5-8 minutes, or until golden brown and cooked to an internal temperature of 165°F (74°F).
Transfer the fried wings to a paper towel lined plate until you are ready to coat them in the sauce.
- For saucy wings that are finger-licking good, serve them immediately after tossing.
- For sticky wings, spread the coated chicken back on a baking sheet and return to the oven for an additional 2-3 minutes. This allows the sauce to bake on and caramelize.
- If you like a sweeter sauce this honey wing sauce is for you.
- Lay a wire rack inside your baking sheet and place the chicken on the rack to cook. This allows the heat to circulate around the chicken and helps them to crisp up.
What to Serve with Wings
- Dipping Sauce - I love to dip my wings in ranch, but many prefer blue cheese dressing.
- Carrots and celery sticks are a classic combination.
- If you are serving wings as a main dish, cole slaw and macaroni and cheese are great pairings!
- And of course, fries are perfect with this boneless wings recipe too!
Transfer the wings to an airtight container and refrigerate for up to 4 days.
Boneless wings can be reheated in the oven at 350°F (177°C) for about 8 minutes, or in the air fryer at 375°F (190°C) for 5 minutes. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Boneless wings are made with chicken breast that is cut into pieces and baked or fried. They are basically chicken nuggets with sauce. Traditional bone-in chicken wings are a different cut of chicken and consist of the drumette and wingette, both a part of a full chicken wing. These pieces are technically white meat, but they are fattier and taste more like dark meat.
Most of the heat comes from the type of wing sauce that you use, so select an extra hot sauce if you want it really spicy. You can also add ¼ to ½ teaspoon of cayenne pepper to the breading or the sauce.
More Game Day Recipes
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Oven-Baked Boneless Chicken WingsRecipe by:
- 1 pound boneless, skinless chicken breast
- 2 eggs
- 1 cup all-purpose flour (130 grams)
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- oil spray
- ½ cup hot pepper sauce (like Frank's Hot sauce), 125 ml
- ¼ cup honey 60 ml
- 4 tablespoons unsalted butter 57 grams
- ½ teaspoon Worcestershire sauce
- Preheat the oven to 425°F (220°C).
- Cut the chicken into 2-inch pieces.1 pound boneless, skinless chicken breast
- Whisk the eggs in a shallow bowl or pie plate. Place the chicken pieces into the eggs and toss to coat.2 eggs
- In a separate shallow bowl or large zip-top bag, mix together the flour, cayenne, paprika, garlic powder, and salt.1 cup all-purpose flour, ½ teaspoon cayenne pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt
- Working in small batches, remove the chicken pieces from the eggs. Let any excess egg mixture to drip off, then transfer it to the flour mixture. Toss to coat the chicken well.
- Lay the chicken pieces in a single layer onto a large baking sheet, with space between each one. (For crispier wings, set a wire rack inside the baking sheet and place the chicken on the rack.)
- Spray the chicken lightly with oil. Bake for 16-18 minutes, or until the chicken has reached an internal temperature of 165°F (74°C). (If you are not using a wire rack, flip the chicken halfway through.)oil spray
- For added crispiness, broil for a minute or two before removing from the oven.
- While the chicken is cooking, place the hot sauce, honey, butter, and Worcestershire in a small saucepan. Cook over medium heat and stir frequently until the butter is melted and the mixture begins to simmer.½ cup hot pepper sauce, ¼ cup honey, 4 tablespoons unsalted butter, ½ teaspoon Worcestershire sauce
- Once the chicken pieces are cooked through, transfer them to a large bowl and toss with buffalo sauce.
- Serve immediately with your favorite dipping sauce.
Refrigerate for up to 4 days. Reheating:
Reheat in the air fryer at 350°F (177°C) for about 5 minutes until they reach an internal temperature of 165°F (74°C).