Sizzling Boneless Buffalo Wings Recipe for Game Day Magic

Crispy, tangy boneless buffalo wings dance between spicy comfort and crunchy satisfaction for serious snack enthusiasts.

My kitchen adventures always lead to unexpected flavor explosions.

Tender chicken pieces coated in zesty sauce promise a mouthwatering experience that goes beyond ordinary appetizers.

Weeknight cravings meet match with this simple yet irresistible recipe.

Quick preparation means minimal effort for maximum deliciousness.

Weekend game nights or casual gatherings demand these seriously addictive bites.

You’ll want to make extra, trust me, they disappear faster than you can plate them.

Boneless Buffalo Wings You’ll Want on Repeat

• Boost Flavor Intensity: Dive into a spicy sensation with double-coated chicken strips that lock in maximum taste and crunch.
• Nail Homemade Comfort: Create restaurant-quality buffalo wings right in your kitchen without complicated techniques or expensive equipment.
• Quick Party Pleaser: Perfect for game nights, casual gatherings, and spontaneous get-togethers where everyone craves bold, zesty chicken.
• Master Simple Technique: Learn a foolproof breading method that guarantees crispy exterior and juicy interior every single time.

Ingredients for That Spicy Boneless Wing Kick

• Chicken Strips: Fresh, boneless chicken strips perfect for creating a crispy buffalo wing-style dish.

• All-Purpose Flour: Provides a crispy and golden exterior for the chicken.
• Salt, Black Pepper, Cayenne Pepper, Paprika, Garlic Powder: Seasonings that add depth and spice to the coating.

• Egg, Milk: Creates a binding mixture that helps the flour coating stick to the chicken.
• Hot Sauce, Butter: Combines to make a classic buffalo sauce that coats the fried chicken with tangy and spicy flavor.

• Oil: Used for deep-frying the breaded chicken to achieve a crispy golden brown exterior.

Crispy, Saucy, Done: How to Make Boneless Wings

Step 1: Prepare Seasoned Flour Mixture

• Flour
• Salt
• Black pepper
• Cayenne pepper
• Paprika
• Garlic powder

Whisk these ingredients thoroughly in a large mixing bowl to ensure even distribution of spices.

Step 2: Create Egg Wash

In a separate small bowl, blend egg and milk until completely smooth and well incorporated.

Step 3: Coat Chicken Pieces

Dunk each chicken strip first into the egg wash, then roll generously in the seasoned flour mixture.

Repeat this process to create a double-thick, crispy coating that will seal in moisture and create a crunchy exterior.

Step 4: Chill Breaded Chicken

Place the coated chicken pieces in the refrigerator for 20 minutes.

This crucial step helps the breading set and ensures a crispier final result when frying.

Step 5: Heat Cooking Oil

Warm oil in a deep-fryer or large saucepan until it reaches 375°F.

Use a cooking thermometer to confirm the precise temperature.

Step 6: Fry Chicken Pieces

Carefully lower chicken strips into the hot oil, cooking in small batches.

Fry for 5-6 minutes until the exterior turns a beautiful golden brown. Check internal temperature reaches 165°F to ensure complete cooking.

Step 7: Prepare Buffalo Sauce

Combine hot sauce and butter in a microwave-safe bowl. Heat for 20-30 seconds until butter melts completely, then stir to create a smooth sauce.

Step 8: Sauce the Wings

Toss the freshly fried chicken pieces in the buffalo sauce, ensuring each piece is evenly and generously coated.

Step 9: Serve Immediately

Transfer the saucy wings to a serving plate and enjoy while hot and crispy.

Pair with ranch or blue cheese dressing for an extra flavor kick.

Tips for Buffalo Wings with Big Flavor and No Fuss

• Refrigerate breaded chicken for at least 20 minutes to create a crispier, more stable coating that won't fall off during frying.
• Check oil temperature consistently with a thermometer to ensure perfectly golden, crispy chicken without burning or undercooking.
• Pat chicken strips dry before breading to help flour mixture adhere better and create a crunchier exterior.
• Opt for buttermilk instead of regular milk for a tangier, more tender chicken that absorbs seasonings more effectively.
• Serve with cool ranch or blue cheese dressing to balance the spicy buffalo sauce and provide a refreshing dipping option.

Saucy Variations to Mix Up Your Boneless Wings

• Honey Garlic Wings: Replace hot sauce with a blend of honey, minced garlic, soy sauce, and a dash of ginger for a sweet and savory version.
• Ranch Buffalo Wings: After frying, toss chicken in buffalo sauce, then drizzle with homemade ranch dressing for a creamy, tangy kick.
• Parmesan Crusted Buffalo Wings: Mix grated parmesan cheese into the flour mixture before breading for a crispy, cheesy exterior that complements the spicy sauce.
• Asian-Inspired Buffalo Wings: Swap cayenne pepper with five-spice powder and add sesame oil to the breading mixture, then coat with a sriracha-honey glaze.

The Best Sides for Boneless Buffalo Wing Night

• Pair with Zesty Blue Cheese Dip: Creamy, tangy blue cheese dressing cuts through the spicy buffalo sauce, creating a perfect cool-down companion for the hot wings.
• Complement with Crisp Pilsner Beer: Light, refreshing pilsner beer balances the fiery heat, cleansing the palate with its crisp carbonation and mild flavor.
• Cool Down with Celery Sticks: Fresh, crunchy celery provides a healthy counterpoint to the rich, spicy chicken, adding a clean, hydrating element to the dish.
• Match with Chilled Lager: Smooth, cold lager beer neutralizes the buffalo wing's intense heat, offering a smooth drinking experience that enhances the overall meal enjoyment.

How to Store Leftover Boneless Wings Like a Pro

• Refrigerate: Store leftover buffalo wings in an airtight container in the refrigerator for up to 3-4 days. Keep them away from other strong-smelling foods to maintain their flavor.
• Freeze: Wrap individual wings tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Label the bag with the date to track freshness.
• Oven Reheat: Preheat oven to 350°F. Place wings on a baking sheet lined with parchment paper. Warm for 10-15 minutes, flipping halfway through to ensure even heating. Drizzle a little extra sauce to prevent dryness.
• Air Fryer Reheat: Set air fryer to 375°F. Arrange wings in a single layer without overcrowding.

Your Boneless Buffalo Wing FAQs, Right Here

• Can I use chicken breasts instead of chicken strips?

Yes, cut chicken breasts into strips or bite-sized pieces and follow the same breading and frying process.

• How spicy are these buffalo wings?

The heat level depends on the hot sauce brand. Frank’s RedHot is classic, but you can adjust the cayenne pepper and hot sauce amount to control spiciness.

• Do I need a deep-fryer to make these wings?

No, you can use a large, deep saucepan with enough oil to cover the chicken pieces. Use a thermometer to maintain proper oil temperature.

• What's the secret to getting a crispy coating?

Refrigerate the breaded chicken for 20 minutes before frying, which helps the coating stick better and creates a crunchier texture.

Boneless Buffalo Wings Recipe

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4.5 from 15 reviews

• Total Time: 26–27 minutes
• Yield: 4 1x

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Description

Spicy Boneless Buffalo Wings deliver a mouthwatering explosion of zesty flavors that dance across your palate. Crispy chicken bites drenched in tangy hot sauce promise a crowd-pleasing appetizer that elevates game day snacking with irresistible southwestern charm.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (454 grams) skinless, boneless chicken breast, cut into strips

Dry Ingredients:

• 1 cup (120 grams) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder

Wet Ingredients:

• 1 large egg
• 1/2 cup (120 milliliters) milk
• 1 cup (240 milliliters) hot sauce (like Frank’s RedHot)
• 1/2 cup (113 grams) butter, melted
• Oil for frying

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Instructions

1. Prepare a deep-fryer or large saucepan, heating oil to 375°F for optimal crispy texture.
2. Create a seasoned flour blend by combining flour with salt, black pepper, cayenne, paprika, and garlic powder in a spacious mixing bowl.
3. Whisk egg and milk together in a separate smaller bowl to create a smooth binding liquid.
4. Coat each chicken strip by first dipping into the egg mixture, then thoroughly rolling in the seasoned flour mixture, ensuring complete coverage.
5. Double-coat the chicken strips for extra crunch, then refrigerate for 20 minutes to help the breading adhere securely.
6. Carefully lower chicken pieces into hot oil, frying in batches for 5-6 minutes until achieving a golden-brown exterior and internal temperature reaches 165°F.
7. While chicken fries, prepare buffalo sauce by melting butter and hot sauce together in a microwave-safe container, stirring until fully combined.
8. Once fried chicken is crisp and cooked through, immediately transfer to the buffalo sauce, gently tossing to coat each piece evenly.
9. Plate the sauced chicken immediately, serving hot for maximum flavor and crispiness.

Notes

• Ensure oil temperature stays consistent at 375°F for crispy, evenly cooked chicken without greasy texture.
• Double-coat chicken for extra crunch by dipping in egg wash and flour mixture twice, creating a thicker, more substantial breading.
• Refrigerating breaded chicken helps coating adhere better and prevents it from falling off during frying, resulting in a cleaner, more professional look.
• Use a meat thermometer to guarantee chicken reaches safe internal temperature of 165°F, preventing foodborne illness while maintaining juicy meat.

• Prep Time: 20 minutes
• Cook Time: 5–6 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 1 g
• Sodium: 1200 mg
• Fat: 38 g
• Saturated Fat: 20 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 110 mg