A crisp, tangy batch of boneless Buffalo chicken wings — perfect for game day, weeknight cravings, or a party appetizer. These bite-sized pieces of chicken get a simple seasoned flour coating, a quick fry, and a buttery buffalo toss that clings to every crunchy nook. If you love bold buffalo flavor in different formats, you might also enjoy this creamy buffalo chicken dip as an easy companion for dipping.
Why you’ll love this dish
This recipe hits a sweet spot between convenience and authentic flavor. You get the satisfying crunch of wings without dealing with bones, and the straightforward pantry-seasoning keeps things speedy for busy evenings. It’s kid-friendly, easy to scale for crowds, and easy to adapt to stovetop, oven, or air fryer methods.
"Quick, addictive, and perfect for last-minute guests — the buttery sauce is what keeps everyone coming back for more."
Serve it for casual dinners, sports nights, or as finger food at parties. The short active time makes it a go-to when you want something impressive without a lot of fuss.
How this recipe comes together
This is a simple three-part process:
- Cut and season the chicken so pieces cook evenly.
- Dredge in a spiced flour mix and fry until golden.
- Warm buffalo sauce with butter and toss the cooked chicken until well coated.
Expect about 25–30 minutes total from start to finish, depending on how quickly you cut the chicken and how many batches you fry.
What you’ll need
- 2 lbs boneless chicken breast — cut into bite-sized pieces for even cooking. (Dark meat like thighs works if you prefer juicier bites.)
- 1 cup all-purpose flour — can substitute a 1:1 gluten-free flour for GF diets.
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Oil for frying — a neutral oil with a high smoke point (vegetable, canola, or peanut).
- 1 cup buffalo sauce — store-bought or homemade Frank’s-style sauce.
- 2 tbsp butter — use salted or unsalted according to preference.
Notes: For a lighter crust, swap half the flour for cornstarch. If you want crispy double-coated wings, dip pieces in beaten egg or buttermilk before a second flour dredge.
Step-by-step instructions
- Pat the chicken pieces dry and cut them into uniform, bite-sized chunks. This helps them cook evenly.
- In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper until well combined.
- Working with a few pieces at a time, coat each chicken piece thoroughly in the seasoned flour and shake off excess.
- Pour enough oil into a heavy skillet to reach about 1/2 inch deep. Heat over medium until shimmering. If you have a thermometer, aim for 350°F (175°C).
- Carefully add the coated chicken pieces in a single layer without crowding. Cook until golden and cooked through, about 5–7 minutes, turning as needed. Transfer cooked pieces to a paper-towel-lined plate to drain.
- In a small saucepan over low heat, combine the buffalo sauce and butter. Stir until the butter is fully melted and the sauce is warm but not boiling.
- Place the fried chicken in a large bowl and pour the warmed buffalo sauce over it. Toss until each piece is fully coated.
- Serve hot with celery sticks and blue cheese or ranch dressing on the side.
Best ways to enjoy it
These boneless wings are fantastic as an appetizer or a main course. Pile them on a platter with celery and carrot sticks and a bowl of blue cheese or ranch for dunking. For a fuller meal, serve with:
- Crisp coleslaw and fries.
- A green salad and baked sweet potato wedges.
- On a toasted hoagie roll with shredded lettuce for a buffalo chicken sandwich.
If you want to turn the concept into a party dip instead, try the cheesy slow-cooker version: the cheesy crock pot buffalo chicken dip is a crowd-pleasing alternative that keeps the flavor but swaps the format.
Storage and reheating tips
- Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days.
- Freezer: Flash-freeze pieces on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 400°F (200°C) oven or toaster oven for 8–10 minutes to crisp the exterior. An air fryer at 375°F (190°C) for 5–7 minutes works well too. Microwave reheating will warm them but soften the crust.
- Safety: Always reheat to an internal temperature of 165°F (74°C) and discard any chicken left out at room temperature for more than 2 hours.
Helpful cooking tips
- Don’t overcrowd the pan: frying in batches keeps the oil temperature steady and prevents soggy chicken.
- Use a thermometer: aiming for ~350°F (175°C) gives a crisp exterior and properly cooked interior.
- Dry chicken = crisp crust: pat pieces thoroughly before coating.
- Keep warm in the oven: finished wings can stay on a baking sheet in a 200°F (95°C) oven for up to 20 minutes without drying out.
- Sauce timing: toss the chicken in sauce just before serving so the crust stays as crisp as possible.
Creative twists
- Honey-Buffalo: add 1–2 tbsp honey to the warmed sauce for a sweet-spicy balance.
- Extra-crispy: double-dredge with a buttermilk dip between flour coats.
- Oven-baked: spray coated pieces with oil and bake at 425°F (220°C) for 18–22 minutes, flipping halfway.
- Air fryer: 400°F (200°C) for 10–12 minutes, shaking once, gives great results with less oil.
- Cauliflower version: substitute cauliflower florets for a vegetarian take and roast or fry until crisp.
- Heat boost: fold in a few dashes of hot sauce or cayenne to the buffalo sauce for more kick.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes (cutting and dredging). Frying in batches and finishing the sauce brings total time to roughly 25–30 minutes.
Q: Can I bake these instead of frying?
A: Yes. For a healthier option, bake at 425°F (220°C) for 18–22 minutes, turning once. Toss with the buffalo sauce after baking.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs stay juicier and are less likely to dry out; adjust cooking time slightly if pieces are larger.
Q: Is there a gluten-free version?
A: Yes — swap the all-purpose flour for a gluten-free 1:1 flour blend or use cornstarch/rice flour. You may want to add a bit of xanthan gum if your blend lacks binding agents.
Q: Can I make these ahead of time?
A: You can fry the chicken and keep it in the fridge; re-crisp in a hot oven just before serving and toss with warm sauce. Avoid tossing earlier than 30 minutes before serving to preserve crunch.
Q: How spicy will these be?
A: The heat level follows the buffalo sauce you choose. For milder heat, use a milder sauce or add a touch of honey; for more spice, add cayenne or a hotter sauce.
Q: Any tips for feeding a crowd?
A: Fry in multiple skillets if possible, or fry ahead and keep warm in a 200°F oven. Serve with several dipping sauces and plenty of celery for variety.
If you want a saucy, shareable buffalo option for a big gathering, try the slow-cooker dip linked above as an easy, hands-off complement to these bites.
PrintBoneless Buffalo Chicken Wings
A crisp, tangy batch of boneless Buffalo chicken wings, perfect for game day or a party appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour)
Ingredients
- 2 lbs boneless chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Oil for frying (neutral oil with a high smoke point)
- 1 cup buffalo sauce
- 2 tbsp butter
Instructions
- Pat the chicken pieces dry and cut them into uniform, bite-sized chunks.
- In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Coat each chicken piece thoroughly in the seasoned flour and shake off excess.
- Pour oil into a heavy skillet to reach about 1/2 inch deep and heat over medium until shimmering.
- Add the coated chicken in a single layer and cook for 5–7 minutes until golden and cooked through.
- Transfer cooked pieces to a paper-towel-lined plate to drain.
- In a small saucepan, combine the buffalo sauce and butter over low heat until the butter is melted.
- Place the fried chicken in a large bowl and pour the warmed buffalo sauce over it, tossing until coated.
- Serve hot with celery sticks and blue cheese or ranch dressing.
Notes
For a lighter crust, swap half the flour for cornstarch. Double-dredge for extra crispiness.