These boneless chicken bites are sure to be hit at your next party or family dinner. They’re like the best part of the chicken wing without the mess of the bones! 

boneless wings coated in sauce on a black plate garnished with parsley

I love chicken wings! But sometimes I just do not feel like dealing with the bones.

That’s why I love these boneless Buffalo chicken wings. All the deliciousness with none of the hassle. 

You can serve these boneless wings as an appetizer or a party platter. Or serve them as a full family meal with a side of mashed potatoes and corn for a spicy KFC-style bowl.

You can even cut them into smaller pieces for little Buffalo Bites. However you decide to serve them, make sure you have lots of traditional bleu cheese dressing, buffalo ranch, or this copycat WingStop ranch recipe.

No bones about it, you’re going to love these!

Why You’ll Love These Homemade Boneless Wings

  1. Family Friendly – you can even have the kids help bread their own if you’re feeling brave.
  2. Fun to make at home – and great for freezing!
  3. They’re easily customizable for your family’s favorite flavors.
  4. No bones!!
Ingredients needed to make boneless wings.

Boneless Wings Recipe ingredients

You only need a few simple ingredients and common spices to make this delicious Buffalo chicken bites recipe.

  • Flour – I use standard all-purpose flour. But you can use your favorite GF flour to make these gluten free.
  • Spices – salt, black pepper, cayenne pepper, paprika, garlic powder
  • One egg
  • Buttermilk
  • Boneless skinless chicken breasts – cut into 1/2 inch strips
  • Buffalo sauce – Frank’s Hot Sauce is the classic choice, but feel free to use your favorite. Remember, not all hot sauces are the same.
  • Butter
  • Oil for frying (choose a high smoke point oil of 400°F or higher)

Boneless Wing Recipe substitutions

  • For the Flour – You can use gluten-free flour as a substitute for the all-purpose flour at a ratio of 1:1.
  • For the Buttermilk – If you are dairy intolerant, use plain, unsweetened non-dairy milk with a tablespoon of apple cider vinegar mixed in.
  • For the Chicken – Feel free to use chicken thighs instead of chicken breasts.

How to make Boneless Chicken Wings

Raw chicken pieces and buttermilk combined in a mixing bowl.
  1. First, add the chicken to a bowl and cover it with the buttermilk. Cover with plastic wrap or a lid and refrigerate while you prepare the other ingredients. You can refrigerate for up to 24 hours.
  2. Next, pour your oil into a large fryer pot or high-walled sauté pan. Heat the oil to 375°F.
Flour and seasonings combined in a bowl to use as breading on the chicken.

3. Mix together the flour, salt, peppers, paprika, and garlic powder.

beaten egg in a bowl.

4. Whisk the egg in a shallow bowl or large pie dish.

Chicken dipped in egg mixture and placed in seasoned flour bowl to become coated.

5. Dip the chicken in the egg mixture, then roll it in the flour. Repeat the process so that the chicken pieces have two coatings of the spice mixture. (This makes for crispier wings.)

Chicken pieces coated in seasoned flou added to a baking sheet.

6. Place the chicken on a tray and put it in the refrigerator for 20 minutes.

boneless wings on a cooling rack

7. Add the chicken to the oil in small batches. Overcrowding when you fry the chicken will lower the oil temperature which will affect cooking time and quality of the finished product.

8. Cook until the chicken coating is golden brown and the internal temperature of the chicken is 165°F. It should take about 5-6 minutes.

boneless wings coated in sauce in a mixing bowl

9. Combine the butter and buffalo sauce and toss the wings in it.

Tips for Boneless Buffalo Wings

  • Try to keep a “dry hand” and a “wet hand” when coating the chicken. It will help you save time, have less mess, and also less waste of ingredients.
  • It’s really important to pop the chicken pieces in the fridge for 20 minutes. It helps the coating stick to the chicken as it’s frying. Don’t skip this step.
  • You can use whatever oil is your favorite for frying, but it’s important that it’s a high smoke point oil. (Over 400°F.)
  • Salt can cause oil to oxidize and darken, which will overly brown your coating. To avoid this, you can omit the salt from the breading and add it to the chicken immediately after removing it from the oil.

How to serve Buffalo Boneless Wings

Serve these boneless Buffalo chicken bites as part of an easy lunch, a family-style dinner, or a bar-style date night or game day option.

But however you decide, always serve them with lots of dip options.

  1. In a Buffalo chicken wrap with some romaine lettuce, red onion, and diced tomatoes. Drizzle with ranch dressing (or blue cheese dressing) and serve with sweet potato fries.
  2. As a spiced up family dinner with some traditional southern potatoes, cornbread, and vegetables. Have lots of napkins on-hand.
  3. To keep the bar or pub feel or for game day, serve them with easy air fryer potato skins. Again, napkins.
boneless wings drizzled with ranch and garnished with parsley on a black plate

How to store Boneless Chicken Wings

Store leftover wings in a well-sealed, airtight container. Stored properly, they should be good for up to 3 days in the refrigerator.

You can also freeze your leftovers. After they have cooled completely, place them in an airtight, freezer-safe bag (or vacuum seal them for ultimate freshness).

They are at their best for up to 3 months in the freezer.

How to reheat leftover Boneless Buffalo Wings

To reheat refrigerated leftover boneless Buffalo bites, preheat the oven to 350°F. Place the wings on a baking sheet in a single layer. Bake for 20-25 minutes. 

You can also reheat the wings in the air fryer on 350° for about 10-15 minutes until crispy and warmed through.

NOTE: You may want to resauce the wings after reheating them.

Boneless Chicken Wings Recipe FAQs

What are boneless chicken wings?

Boneless chicken wings are pieces of chicken breast cut into “wing shapes” we are familiar with. They are then dredged in a spiced flour mixture, fried, and tossed in a spicy Buffalo wing sauce.

What are boneless wings made of?

Boneless wings are usually made from boneless, skinless chicken breast that is breaded, fried, and tossed in Buffalo wing sauce.

How do chicken wings become boneless?

Chicken wings become boneless by cutting pieces of breast meat into shapes and sizes that resemble bone-in wings.

Are boneless wings basically chicken tenders?

No. Chicken tenders usually come from a specific part of the breast meat known as the tenderloin. Boneless wings are more just cut up pieces of breast meat.

Are boneless wings chicken nuggets?

No, chicken nuggets are processed from ground up chicken meat. Boneless wings are cut from the chicken breast meat.

More Great Chicken Wing Recipes

If you enjoyed this recipe, check out some of these other great wing recipes:

Dipping Sauce Recipes

Because what are wings without all the great sauces to dip them in?

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Boneless Wing Recipe

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Prep 20 minutes
Cook 6 minutes
Servings: 6
These boneless chicken bites are sure to be hit at your next party or family dinner. They're like the best part of the chicken wing without the mess of the bones! 

Ingredients 

Instructions 

  • Add chicken and buttermilk to a bowl. Cover and refrigerate while you prepare the other ingredients (up to 24 hours).
  • Heat oil to 375°F.
  • Mix together flour, salt, peppers, paprika, garlic powder.
  • Whisk egg in a bowl.
  • Dip chicken in the egg, then roll it in the flour. Repeat the process so that it has two coats.
  • Place the chicken on a tray and put in the refrigerator for 20 minutes.
  • Add the chicken to the oil in small batches. Overcrowding will lower the oil temperature.
  • Cook until golden brown and the internal temperature is 165°F. It should take about 5-6 minutes.
  • Combine the butter and buffalo sauce and toss the wings in it.

Video

Notes

  • Try to keep a “dry hand” and a “wet hand” when coating the chicken. It will help you have less mess and also less waste of ingredients.
  • It’s important to pop them in the fridge for 20 minutes. It helps the coating stick.
  • You can use whatever oil is your favorite for frying, but it’s important that it’s a high smoke point oil.
  • Salt can cause oil to oxidize and darken. To avoid this, you can omit the salt from the breading and add it after removing it from the oil.

Nutrition

Serving: 1serving, Calories: 216kcal, Carbohydrates: 18g, Protein: 21g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 85mg, Sodium: 1223mg, Potassium: 378mg, Fiber: 1g, Sugar: 2g, Vitamin A: 339IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American

Hi! I’m Kara!

Kara loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

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