Buffalo Boneless Wings
These Buffalo Boneless Wings are crispy on the outside, tender on the inside, and coated in a buttery buffalo sauce that delivers just the right amount of heat. They’re perfect for game day, parties, appetizers, or whenever you’re craving restaurant-style wings at home.
The chicken is marinated in a seasoned buttermilk mixture before being coated and fried until golden brown. The result is juicy chicken with a crispy exterior that holds up well to the buffalo sauce.
Looking for more recipes ideas? Try these buffalo chicken stuffed potatoes, hot honey chicken tenders, or buffalo chicken alfredo next.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Buffalo Boneless Wings:
Ingredient Notes
Chicken Breast: Cut the chicken into evenly sized pieces so they cook at the same rate. Chicken tenders can also be used.
Buttermilk: If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit for 5 minutes before using.
Pickle Juice: Dill pickle juice works best. If you don’t have any on hand, you can leave it out, but it adds extra flavor and helps tenderize the chicken.
Cornstarch: Don’t skip the cornstarch. It helps create a crispier coating than using flour alone.
Buffalo Sauce: Mild, medium, or hot buffalo sauce all work well. Use your favorite brand and spice level.
Vegetable Oil: Vegetable, canola, or peanut oil are all good choices because they can handle high frying temperatures.
Recipe Variations
Make It Milder: Mix buffalo sauce with a little ranch dressing for a less spicy version.
Add Extra Heat: Use hot buffalo sauce or add a pinch of cayenne pepper to the flour mixture.
Try a Different Sauce or Cut: Use BBQ, honey buffalo, or garlic parmesan sauce, or substitute boneless skinless chicken thighs.
How To Make Buffalo Boneless Wings: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Whisk together the buttermilk, egg, seasonings, and pickle juice. Add the chicken, toss to coat, and refrigerate for at least 30 minutes.
Step 2: Combine the flour mixture and dredge the marinated chicken pieces until well coated.
Step 3: Fry the chicken in batches until golden brown and cooked through.
Step 4: Toss the crispy chicken in the buffalo sauce mixture and serve immediately.
Recipe Tips and Tricks
Let excess marinade drip off before coating the chicken to help the breading stick better.
Use a thermometer to keep the oil close to 350°F and fry in batches so the oil temperature does not drop.
Place fried chicken on a wire rack to maintain crispiness. Store leftovers for up to 3 days and reheat in the oven or air fryer.
Frequently Asked Questions
Yes. The chicken can be marinated for up to 24 hours for even more flavor.
The internal temperature should reach 165°F when checked with a meat thermometer.
Yes, although the coating will not be quite as crispy as deep frying.
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More Recipes To Try
Buffalo Boneless Wings
Ingredients
- 1 lb chicken breast cut into large bite-sized pieces
- 1 tsp salt divided
- ¼ tsp black pepper
- 1 tsp paprika divided
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp pickle juice
- 1 cup buttermilk
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 to 3 cups vegetable oil for frying
- 2 tbsp unsalted butter
- ¾ cup buffalo sauce
Instructions
- In a medium bowl, whisk together the buttermilk, egg, ½ tsp salt, pepper, ½ tsp paprika, onion powder, garlic powder, and pickle juice. Add the chicken and toss to coat. Cover and place in the refrigerator. Marinate for at least 30 minutes, or up to 4 hours.
- In a shallow bowl, whisk together the flour, cornstarch, remaining ½ tsp salt, and remaining ½ tsp paprika.
- Pour oil into a deep pan or pot, about 2–3 inches deep, and heat to 350°F. You’ll know it’s ready when a small bit of batter dropped in sizzles immediately.
- While the oil is heating, remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing firmly to create a thick coating.
- Fry in batches for 5–6 minutes, flipping halfway through, until golden brown and cooked through. Transfer to a wire rack set over a paper towel-lined baking sheet to keep crispy.
- In a small bowl, melt the butter. Then, in a large bowl, whisk together the melted butter and buffalo sauce.
- Add the fried chicken to the sauce and gently toss to coat. Serve immediately, garnished with parsley if desired.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data