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Boneless Buffalo wings on a serving platter with a small bowl containing blue cheese dressing, plus sliced cucumbers and celery.

Boneless Chicken Wings

These crispy boneless chicken wings are lightly battered, fried until golden, and tossed in a simple 2-ingredient Buffalo sauce. Serve with celery sticks and plenty of ranch or blue cheese dressing for dipping and dunking.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

Ingredients  

  • 1/3 cup Frank’s Red Hot Original Hot Sauce 
  • 1/4 cup unsalted butter 
  • 1 pound chicken breasts
  • 1 cup all-purpose flour 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon smoked paprika 
  • 2 large eggs
  • 1/4 cup milk
  • Vegetable oil, for frying

Instructions 

  • In a small saucepan set over medium-low heat, combine the hot sauce and butter. Cook, whisking occasionally, until the sauce is smooth then set it aside.
  • Slice the chicken breasts into 2-inch strips. 
  • In a medium shallow bowl, whisk together the eggs and milk.
  • In a separate medium bowl, whisk together the flour, garlic powder, onion powder and paprika with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • One at a time, dip each chicken piece in the egg mixture then shake off any excess and dress it in the flour mixture. Repeat the dipping process once more time so each piece of chicken is double-coated. 
  • Line a baking sheet with paper towels.
  • Add at least 3 inches of oil to a large heavy-bottomed stock pot set over medium-high heat. Attach the deep-fry thermometer. 
  • Once the oil reaches 360°F, add a portion of the coated chicken pieces to the pot and cook, flipping occasionally, until golden brown and cooked through, about 2 minutes. (The chicken must reach 165°F.)
  • Using a slotted spoon, transfer the chicken pieces to the paper towel-lined baking sheet. Repeat the frying process with the remaining pieces of chicken, returning the oil to 360°F between each batch.
  • Transfer all of the chicken pieces to a large bowl. Add the prepared Buffalo sauce and toss to combine. Serve immediately. 

Notes

  • Boneless, skinless chicken breasts cut into bite-sized pieces are the classic choice, but I actually love using chicken thighs here because they’re even more moist.
  • Do not overcrowd the pan when cooking or the oil temp will drop too quickly and the chicken will take forever to cook while absorbing excess oil!
  • Serve with celery sticks and ranch or blue cheese dressing. My homemade buttermilk ranch is always a hit.
  • Make-Ahead: These boneless wings are best enjoyed fresh while they’re hot and crispy. You can bread the chicken up to a few hours in advance and keep it covered in the fridge, but I don’t recommend frying or saucing them ahead of time—they’ll lose their crunch.
  • Store: Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven or air fryer to help re-crisp.
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