Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Boneless Buffalo Chicken Wings
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Homemade boneless wings? You bet. Nothing too crazy here, just tried and true buttermilk-dredged chicken with a buttery buffalo sauce. Add some cool blue cheese and ranch for dipping and you're set for game day.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
1 comment
ingredients
3/4 cup Frank's hot sauce
1/4 cup water
1 tablespoon butter
1/4 teaspoon cayenne pepper
vegetable or peanut oil
1 pound skinless chicken breast
3 cups all-purpose flour
1 1/2 cup buttermilk
1 1/2 teaspoon salt
3/4 teaspoon black pepper
directions
Preheat the oven to 350 degrees F. Line a baking sheet with foil.
Combine the hot sauce, water, butter, and cayenne in a saucepan over medium heat. Cook, stirring frequently, until the butter has melted and the sauce is heated through. Remove the pan from the heat and let cool.
Heat the oil in a deep skillet or deep fryer to 360 degrees F.
In a shallow bowl, combine the flour, salt and pepper. Place the buttermilk in another shallow bowl.
Cut the chicken into 1 1/4 x 1 1/4 inch squares, about 1-inch thick.
Dredge the chicken pieces in the flour mixture, shaking off any excess. Then dip them into the buttermilk, coating them completely. Let any excess drip off. Dip the chicken again in the flour and shake off excess.
Add the chicken in batches to the hot oil and cook, turning as needed, until golden brown. Remove with a slotted spoon and let drain on paper toweling.
Transfer the hot sauce mixture to a large bowl. Add the browned chicken and toss them with the sauce, coating them completely. Transfer the chicken to the foil-lined baking sheet. Place in the oven and bake at 350 degrees F for 20 minutes or until cooked through and the sauce is slightly caramelized.
Serve the boneless wings hot with your favorite dipping sauce.
recipe tips
For extra crispy boneless wings, double dredge them in the flour mixture before frying.
Make sure the oil is at the correct temperature before frying or the wings may become soggy and greasy.
Adjust the amount of cayenne pepper in the hot sauce to taste.
To make the boneless wings gluten-free, use a gluten-free flour blend and make sure all other ingredients are gluten-free.
Try adding a sprinkle of smoked paprika to the flour mixture for a smoky flavor in the boneless wings.
common recipe questions
Can I use a different hot sauce instead of Frank's?
You can use your preferred hot sauce, but keep in mind that it may alter the flavor of the dish a bit. Frank's is traditional for true buffalo wings.
What can I use instead of buttermilk for dredging the chicken?
You can substitute buttermilk with a mixture of milk and lemon juice or vinegar to achieve a similar effect.
Should I let the chicken pieces marinate in the buttermilk before dredging them in the flour?
No, there is no need to marinate the chicken in the buttermilk before dredging (but also no harm in it). Simply coat them in the buttermilk right before coating in flour.
Can I bake the boneless wings instead of frying them?
You can bake the boneless wings at 400 degrees F for about 25-30 minutes, flipping halfway through, for a healthier alternative to frying. Note that the coating will not have the same texture is if it was fried.
What dipping sauces can I serve with this?
You can serve the boneless wings with dipping sauces like ranch, blue cheese, honey mustard, barbecue sauce, or a garlic aioli for variety.
Can I make these boneless wings ahead of time?
You can prepare the boneless wings up to the point of baking a few hours in advance, then refrigerate them until ready to bake and serve.
nutrition data
535 calories, 6 grams fat, 77 grams carbohydrates, 39 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
January 7, 2020
LOVE LOVE LOVE THESE! The batter on the wings is good - not too heavy and fries up nice.
January 2, 2013
This was the first time I have ever made boneless, and they were great. If you follow the recipe exactly how it is, you'll get them at your first try. I couldn't get buttermilk here in Mexico but I made it myself by adding 1 tablespoon of lemon juice to a cup of milk.
July 4, 2009
Great recipe! Very easy to make and VERY cost effective. The only problem I had was with the breading. I couldn't get it to stick. More than likely my fault as I don't fry often and dredge even less. Note: I used my own "buttermilk" which is close enough to buttermilk (recipe at bottom) but could have been the reason for the breading failure. I have also read that if you rest your chicken in the fridge for 10-15min after your dredging process you will have a nice crust. Buttermilk substitute: Mix 1 cup of milk with 1 Tbsp of acid (lemon juice, or vinegar). So for this recipe I used 1.5 cups of milk with 1.5 Tbsp of Lemon Juice
July 7, 2008
Delicious!!! I love buffalo wings and I'm always trying to find new ways to make them healthy, easy and fast! This recipe was all of the above with a few adjustments that made wings healthier without sacrificing taste or quality. I used non-fat milk instead of buttermilk. I also used pre-made buffalo wing sauce that was spicy and flavorful without a lot of sugar. I also added a 1/4 of a cup of corn starch to the flour mix. Also, i baked mine for only 15 minutes instead of 20. They turned out great!!!! Highly recommend!
May 4, 2008
These were pretty tasty. The spiciness was slightly spicier than Buffalo Wild Wing's mild sauce. My only complaint is that the breading fell off, but it might have been my error. I used the full sauce recipe but didn't have a full pound of chicken. Also, I used powdered buttermilk reconstituted instead of fresh, which may have made a difference. Overall pretty good and will make again.
May 4, 2008
Thanks for th recipe. Great dish!!
I made this for Superbowl Sunday as well and it was perfect, exactly what I hoped it would be...tasty and easy!
February 12, 2005
Excellent appetizer. Made for Super Bowl Sunday and everyone was very happy