Homemade Boneless Chicken Wings with Buffalo Sauce Recipe

Introduction

These boneless wings are crispy, flavorful, and perfect for snacking or serving at parties. Made with tender chunks of chicken breast and coated in a crunchy breading, they are tossed in buffalo wing sauce for that classic spicy kick.

Ingredients

• 3 boneless skinless chicken breasts, cut into 2-inch chunks
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon seasoned salt
• ¼ teaspoon black pepper
• 2 large eggs
• ½ cup buttermilk or milk
• 1 ½ cups all-purpose flour
• 1 ½ cups Panko bread crumbs, blended or pulsed
• Buffalo wing sauce
• Oil for frying

Instructions

1. Step 1: Cut the chicken breasts into 2-inch pieces and place them into a large bowl.
2. Step 2: In a small bowl, combine onion powder, garlic powder, paprika, seasoned salt, and black pepper. Stir to mix well.
3. Step 3: Add the seasoning blend to the chicken pieces and toss to coat evenly.
4. Step 4: Prepare a breading station using three shallow bowls: whisk eggs and buttermilk together in one, put flour in the second, and place the blended Panko bread crumbs in the third.
5. Step 5: Dip each seasoned chicken piece first in the egg wash, then dredge in flour.
6. Step 6: Dip the floured chicken piece back into the egg wash, then coat it thoroughly in the Panko bread crumbs.
7. Step 7: Repeat the dipping and coating process with the remaining chicken pieces.
8. Step 8: Heat about 3 inches of oil in a large skillet over medium heat to 350°F (175°C). Fry the chicken pieces until golden brown and cooked through, about 4-5 minutes per batch.
9. Step 9: Remove the fried chicken and place them on paper towels to drain excess oil.
10. Step 10: Toss the fried chicken pieces in buffalo wing sauce to coat if desired. Serve immediately with your favorite dipping sauce.

Tips & Variations

• For extra crispiness, pulse the Panko crumbs to a finer texture before breading.
• Use buttermilk instead of milk for a tangier flavor and tender chicken.
• Try different sauces like barbecue, honey mustard, or garlic parmesan for variety.
• Make them ahead and keep warm in a low oven while frying the rest.

Storage

Store leftover boneless wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving as it can make the breading soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the boneless wings instead of frying?

Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, turning halfway through, but frying gives the crispiest result.

What can I use if I don’t have buffalo wing sauce?

You can substitute with other spicy sauces, barbecue sauce, or even ranch dressing depending on your taste preference.

Homemade Boneless Chicken Wings with Buffalo Sauce Recipe

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★★★★★

4.9 from 68 reviews

• Author: Thomas
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Crispy, flavorful boneless chicken wings coated in a seasoned breadcrumb crust and tossed in classic buffalo wing sauce, perfect as a snack or appetizer.

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Ingredients

Scale 1x2x3x

Chicken

• 3 boneless skinless chicken breasts, cut into 2-inch chunks

Seasoning

• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon seasoned salt
• ¼ teaspoon black pepper

Breading Station

• 2 large eggs
• ½ cup buttermilk or milk
• 1 ½ cups all-purpose flour
• 1 ½ cups Panko bread crumbs, blended or pulsed to a finer texture

Other

• Buffalo wing sauce, for coating
• Oil for frying

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Instructions

1. Prepare Chicken: Cut the chicken breasts into 2-inch chunks and place them in a large bowl to start.
2. Mix Seasoning: In a small bowl, combine onion powder, garlic powder, paprika, seasoned salt, and black pepper, stirring well to create the seasoning blend.
3. Season Chicken: Toss the chicken pieces in the seasoning mixture until they are evenly coated, ensuring each piece is well flavored.
4. Set Up Breading Station: Arrange three shallow bowls: whisk the eggs and buttermilk together in one, place the flour in the second, and add the finely blended Panko breadcrumbs in the third.
5. First Dip: Dip each seasoned chicken piece into the egg wash, covering thoroughly.
6. First Coat: Immediately dredge the egg-coated chicken in the flour, covering all surfaces, then dip it back into the egg wash to help the breadcrumbs stick.
7. Bread the Chicken: Finally, coat the chicken pieces in the Panko breadcrumbs, pressing gently to ensure they adhere well; repeat this process for all pieces.
8. Heat Oil: Pour about 3 inches of oil into a large skillet and heat it over medium-high heat until it reaches the right temperature for frying (around 350°F).
9. Fry Chicken: Carefully place the breaded chicken pieces in the hot oil and fry until golden brown and cooked through, about 4-6 minutes, turning as needed for even cooking.
10. Drain Excess Oil: Remove the fried chicken and place on paper towels to absorb any residual oil, keeping the wings crispy.
11. Coat with Sauce: Toss the fried boneless wings in buffalo wing sauce to your desired level of spiciness and flavor.
12. Serve: Serve immediately with your choice of dipping sauce on the side and enjoy your crispy boneless wings.

Notes

• For extra crispiness, double dip the chicken pieces in egg and breadcrumbs before frying.
• Use a thermometer to maintain oil temperature and prevent greasy wings.
• Substitute buffalo sauce with BBQ or honey garlic for different flavor profiles.
• Serve with celery sticks and blue cheese dressing for a classic wing experience.
• Ensure chicken is cooked to an internal temperature of 165°F for safety.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: boneless wings, crispy chicken wings, buffalo wings, appetizer, fried chicken, finger food