Boneless Buffalo Wings Recipe

We just barely had enough flour mixture to cover 2 very large breasts cut up. I baked them instead of frying, but changed none of the flavor components. (I might have used a bit more butter, I melted more than 1Tbs.) I suggest to put a bit of the sauce mixture in a large bowl with 6-10 pieces and toss to mix, repeating as necessary. The flavor was comparable to most wings restaurants that we've visited. I'll be making this again.

Best boneless wing recipe I've made. The ingredients are on point but I actually add a little more. I double the black pepper, cayenne pepper and garlic powder. I also add in onion powder as well. After frying them, you can eat these without buffalo sauce (but why would you do that?), sort of like chicken tenders. I fry them at 325 degrees for around four minutes max since I go for thinner chicken slices. Definitely do not do 375 unless you want the breading to burn more than it cooks the actual chicken. You can get away with 350, but 325 is perfect in my opinion. I've made this over a dozen times and I've had the best results when the chicken slices are thinner than usual (maybe between 1/4" - 1/3". It's the optimal breading to chicken ratio when it's a bit of a thin rectangle/strip piece, because you also are able to layer in more sauce. Last bit of advice, add in a touch of vinegar to your wing sauce. Helps a lot.

OMG! These were amazing!! I followed the recipe exactly. Next time I will use 3/4 cup of milk instead of 1. While the chicken was in the fridge, I preheated the oil. I used about 3 inches worth in a big pot. Each batch of 4 I left in for 4 minutes. I let them cool on top of a wire cooling rack. There is where they crisp up. I did have to double the sauce. My guys like their wings hot, so I added a sprinkle of red pepper flakes and a dash of garlic powder to the sauce. Making some tonight for the Super Bowl! Soooooo good!!

Crunchy, juicy, and spicy. I did need to double the flour mixture. I cut the chicken into nugget size pieces and dipped them in the milk, then put them in a plastic bowl with the flour mixture, put the lid on the bowl, and shook it to really coat them fully. Then repeated the milk and flour, like the recipe calls for. I ran out of the flour mixture about halfway through the dipping process, so I just made more. While I let the chicken set up I cleaned the flour bowl and used it for the sauce so I could again put the lid on and shake for even coverage. I made some with just the buffalo sauce, then some with BBQ plus buffalo sauce. BBQ added a nice sweetness to the heat, but that is personal preference of course. Teen age son loved the plain buffalo nuggets just by themselves, hubby and I had the BBQ/buffalo ones on a salad. A hit with everyone!

This is a fantastic recipe. I made 4 dozen wings, half per the recipe (tripled flour mixture), the other half breaded almost the same but used rice flour for the celiac member of the family. I fried them in a deep pan in olive oil on high, 3 min on each side, then dipped half in the hot sauce mix and half in a mix of butter, salt and pepper (with an extra shot of S&P after dipping). Then I baked the whole works for 20 min at 400 F. Crispy perfection. My family couldn’t tell which ones had rice flour and have asked me to forgo the name brand wings we used to buy and make these instead. Thank you for this excellent crowd pleasing recipe.

These are awesome! My niece made them for us so I was looking for a recipe to copy what she made. Like other reviewers, I used more flour, it just makes it easier to coat. I've fried then and baked them. Fried is much better, but baking is nice to make it healthier. I've used foil and parchment paper and I definitely would use parchment paper only going forward. I did make the sauce and put the chicken in the pan to coat it. I also make a some with bbq sauce to have two flavors (kids loved the combination). I heated up bbq sauce in a pan and put the chicken in to coach. Excellent recipe! Thank you for posting.

The chicken was very very good. Had it for the Super Bowl. I did have to make about 1/2 cup more of the flour mixture. I also cooked the chicken in the air fryer instead of frying in oil. Will make again. Would recommend.

My whole family loves this recipe. We've made it the original way and like that, but prefer it with a few changes. Use the precut chicken strips to save time. Double the flour mixture so you wont run out. I like to replace 1/4 of the flour with corn meal for added flavor and crunch. Increase garlic powder to 1/2 tsp (for single batch), 1 tsp for full batch. Only dip it in the flour mixture once. We make it with the sauce on the side so other sauces are options.

This was a keeper. I took the advice of others and doubled the dry ingredients to make coating the chicken easier. For the sauce at the end I used 3 tablespoons of Frank's red hot, 2 tablespoons of butter, a dash of Worcestershire sauce and a pinch of cayenne pepper. I fried them over med-high heat at 375* for 5-6 minutes then drained them on a wire rack and they came out great. Thanks!

Already had cooked chicken, so modified this/your recipe and it turned out GREAT! Love the flavors - ✨ Here’s about what I did: I added the spices together and reduced the flour to about 1/4 cup; I coated the cooked chicken in plain Greek yogurt; then the spiced flour was added to the yogurt coated chicken. Meanwhile, a 1/4 cup oil in a medium fry pan (wok preferred on a gas stovetop!), was heated to medium hot temperature; once heated, the yogurt and spiced floured chicken was added until browned on one side, then flipped. Once nice and toasty, the chicken was removed and the buttery hot sauce coated the chicken. OMG, SO TASTY! Note - the ‘breading’ with yogurt may fall off in the fry pan. Just scrape its deliciousness out with a slotted spatula and coat with bttury hot sauce! … so tasty over rice and with chocolate milk!

This is a wonderful recipe!! The chicken alone, without the sauce has a nice zing! One note: I baked it at 400 for about 12-15 minutes just because I didn't have time to stand over a pot nor clean up the oil afterwards. Like another reviewer suggested, I sprayed each piece quite heavily with olive oil cooking spray. The taste was great, but next time, I would only single-dip and dredge each piece because some flour was still crumbling off when we bit into the chicken which probably wouldn't happen had I fried it. Another note: if you leave out the cayenne, the breading is very flavorful on its own and you could serve it with a variety of dipping sauces. A good all-round recipe. Thanks for posting! We'll be making this often!!

We cut way down on the hot sauce, we have tender mouths. I used our favorite Bar-b-que sauce with a smoked mesquite base and now we have them requested from every gathering we are a part of.

I love the flavor my husband is a very picky eater and he actually loved it.

I have made these boneless wings at least a dozen times and they come out great every time.

Made it last night and everyone raved.

Excellent recipe. Much better than any of the famous restaurants

I used bbq sauce but the crunch is out of this world. May never buy another nugget anywhere. My husband starting eating after the first batch and we loved it.

The one complaint from my picky eating children is that I never make enough of this. They ditch the buffalo sauce and toss with orange chicken sauce instead and eat it over rice. Better than take out.

This came out excellent! I made more than the recipe called for but didn’t prep enough flour so had to make more. I also used a combination of oils including coconut, olive oil and vegetable. Delicious recipe. Chicken was nice and crispy.

Totally awesome recipe. Only thing I did different was I marinaded the chicken in buttermilk and the egg for 24 hrs. My total go to now.