Boneless Buffalo Wings

Boneless Buffalo Wings with boneless chicken breast coated in breading and fried to perfection, with spicy buffalo wing sauce, ready in only 45 minutes!

We love ALL things Buffalo around here, and we’re especially fond of our Buffalo Chicken Dip, Buffalo Wing Sauce, and of course our classic Buffalo Wings!

Boneless Buffalo Wings

Boneless Buffalo Wings are one of my all-time favorite appetizers. Made with breaded chicken breast that’s fried and covered in buffalo sauce, they’re PERFECT to serve at a game day party along with a bowl of blue cheese dip and cut up carrots and celery sticks.

Boneless wings aren’t actually wings at all, they’re just boneless chicken breast that’s breaded and fried. But I promise you after breading them and covering them in the sauce, you won’t even notice!

I even serve these with a side of extra spicy hot sauce, for guests who like their wings really spicy.


Boneless buffalo wings are perfect for making ahead of time. Just make the chicken through the frying step, then let cool and freeze.

When you’re ready, you can put the frozen chicken straight into the oven at 350 degrees F. Bake until warmed through and crispy, then smother in buffalo sauce and serve.


Buffalo sauce is basically hot sauce, but with butter and any other added seasonings you’d prefer. Sometimes that’s pepper, garlic powder, extra cayenne, or a small amount of sugar.


You can bake these boneless wings by breading them and placing them on a baking sheet and spraying lightly with cooking oil.

Then bake at 375 degrees F for 15 minutes, flip over and bake an additional 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.

Easy Boneless Buffalo Wings



These boneless wings will keep in the refrigerator for 3-4 days. But keep in mind that once the sauce is poured on them, you have a limited window of crispy texture. They’ll still be tasty after refrigerating and reheating, but noticeably softer.


  • You can make this recipe without breading the wings, just cut up and bake boneless skinless chicken breasts, then coat with sauce and serve.
  • Serve with cut up vegetables, blue cheese dressing, and ranch dressing. I’ve also crumbled blue cheese on top of the wings.
  • We’re making buffalo wings, but you can really use any wings sauce you want for these once the breaded chicken is done.
  • Make a sweeter buffalo wing and cut some of the heat by adding 1/4 cup of dark brown sugar to the buffalo sauce. Whisk over medium-high heat until the sugar dissolves. You can also use honey.
  • You can add other savory spices to the breading, like garlic powder or extra cayenne pepper.

Party Food Buffalo Boneless Wings

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Boneless Buffalo Wings
5 from 3 votes

Boneless Buffalo Wings

Boneless Buffalo Wings are savory and crispy, made with boneless chicken breast coated in breading and fried to perfection, then smothered in spicy buffalo wing sauce, ready in only 45 minutes!

Course Appetizer
Cuisine American
Keyword boneless buffalo wings
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 296 kcal
Author Sabrina Snyder


  • 2 chicken breasts boneless skinless
  • 1 cup flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 1 cup whole milk
  • canola oil for frying
  • 2 cups  buffalo wing sauce


  1. In a medium bowl whisk together the flour, salt and pepper and in a second bowl whisk the egg and milk together.
  2. Cut the chicken into two inch chunks then dip each piece of chicken into the egg mixture then the flour mixture, then back to the egg, then back to the flour then rest on a cookie sheet for 20 minutes.

  3. Heat three inches of canola oil to 375 degrees in a large dutch oven when you are ready to fry.
  4. Add 6-8 pieces of chicken at a time to the oil and fry for 5-6 minutes until cooked through  then remove to a clean cookie sheet and when all the chicken is done toss with the buffalo chicken wing sauce.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Boneless Buffalo Wings
Amount Per Serving
Calories 296 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 119mg40%
Sodium 4963mg216%
Potassium 547mg16%
Carbohydrates 27g9%
Sugar 3g3%
Protein 30g60%
Vitamin A 190IU4%
Vitamin C 1.3mg2%
Calcium 85mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Boneless Buffalo Wing Bites

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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    1. I added baking instructions in the post above but haven’t tested them in an air fryer yet. If you decide to try, I’d love to know how they turn out. Thanks!

  1. Fabulous! Followed directions to a T and they came out PERFECT. I didn’t add any special ingredients, as I just followed the recipe. I used a deep fryer that I’ve had for years, but forgot about. I fried them for 5 minutes and they came out better than expected. They were moist and BIG because the flour and egg concoction puffs them right up.

    I would definitely use this recipe again and again. I’ve tried others and they just didn’t crisp up, were soggy, or otherwise less than par. This recipe is a winner. Thank you!

  2. These are probably the best boneless wings I’ve ever had and I’m from Buffalo! I added a bit of baking powder (instead of cornstarch) to get an extra crunch but honestly I don’t think I needed to. I added less milk to the egg mixture and let them sit for a little longer before putting them in the oil (not on purpose) and they were super crunchy!! I’ve also never been able to get breading to stay on anything I bake or fry and this stayed on superbly! I used my own sauces, though, no offense! 🙂

  3. These didn’t come out as crispy as they need to be to stay crunchy after being tossed in sauce. I marinated my chicken, and did flour first cus the egg mixture is not going to stick to chicken unless it’s been coated in flour first. And double battered from there. This small change wouldn’t have changed how the chicken comes out. I would suggest cutting the milk in half, might let the egg give the batter more texture. Plus I ended up throwing much of the liquid mixture away. Milk is expensive, so I can’t rly afford to throw it out!

    1. Sorry that they didn’t turn out as crunchy as you liked them. If you add some cornstarch to the flour mixture, you can add even more crunch 🙂 Also to save on milk, you can always use more chicken breast so there’s no waste. Hope this helps if you try them again! 🙂

    2. If you follow the instructions it comes out perfect every time. I’ve been making these for years but I use self rising flour instead.

  4. Hi. What does adding the milk to the egg do? What would happen if you just coated the chicken in egg and then flour without the milk? Thank you.