Boneless Buffalo Wings

Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two. The key to these is double-dredging them and letting the mixture set for 20 minutes before frying. The coating is fantastic. It’s light, not heavy, with just a little heat kick from the cayenne.

Boneless Buffalo WingsI served these boneless Buffalo wings with a wing dipping sauce and your ‘usual’ Ranch dressing.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Check out my new website, just for chcken wings! Visit For the Wing.

Boneless Buffalo Wings

Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two. 
Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 366kcal
Author Mike

Ingredients

For the boneless wings

  • 1 cup all-purpose flour
  • 2 teaspoons kosher alt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper or more
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1 large egg
  • 1 cup whole milk
  • 3 chicken breasts boneless, skinless , cut into 1/2-inch strips
  • Oil for frying

For the Buffalo wing dipping sauce

Instructions

  • Combine the flour, salt, pepper, cayenne, garlic powder and paprika in a pie plate or shallow bowl.
  • Whisk together the egg and milk in another pie plate or shallow bowl.
  • Working in batches, dip the chicken into the egg mixture, coating well.
  • Shake off excess egg mixture and then roll the chicken in the flour mixture, coating well.
  • Shake off excess flour mixture and return the chicken to the egg mixture, coating well.
  • Shake off excess egg mixture and return the chicken to the flour mixture, coating well.
  • Shake off excess flour mixture and place chicken on a plate and refrigerate for at least 20 minutes.
  • Heat oil in a deep-fryer or Dutch oven to 375 F.
  • Working in batches, fry chicken until golden brown and the chicken is done, 5-6 minutes. Remove to a paper towel-lined plate.
  • Meanwhile, melt the butter in a small saucepan. Whisk in the wing sauce. Serve along with Ranch dressing for dipping.

Nutrition

Calories: 366kcal | Carbohydrates: 28g | Protein: 43g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1867mg | Potassium: 778mg | Fiber: 1g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg

Nutritional values are approximate.