How to Make Boneless Buffalo Wings at Home

Boneless buffalo wings are a popular variation of buffalo wings that have become increasingly popular in recent years. They are made with small pieces of chicken breast that are breaded and fried, then coated in a spicy buffalo sauce. While traditional buffalo wings are made with chicken wings that still have bones, boneless buffalo wings are a great alternative for those who prefer a boneless option.

The history of buffalo wings dates back to the 1960s when they were first created at the Anchor Bar in Buffalo, New York. The bar’s owner, Teressa Bellissimo, whipped up a batch of chicken wings for her son and his friends who were hungry late one night. She tossed the wings in a spicy sauce made with hot sauce and butter, and served them with celery and blue cheese dressing. The wings were an instant hit and quickly became a popular item on the bar’s menu. Today, buffalo wings are enjoyed all over the world and come in a variety of flavors and styles.

Here are the ingredients you will need to make boneless buffalo wings at home:

  • 1 pound boneless, skinless chicken breasts, cut into small bite-sized pieces
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 1 large egg
  • 2 cups panko breadcrumbs
  • 1/4 cup unsalted butter
  • 1/2 cup hot sauce (such as Frank’s RedHot)
  • 1 tablespoon honey
  • 1 tablespoon white vinegar

These ingredients can be easily found at your local grocery store, and some may already be in your pantry. With these ingredients, you’ll be well on your way to making delicious boneless buffalo wings in the comfort of your own home.

Step-by-step instructions on how to make boneless buffalo wings at home:

  1. Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper and set aside.
  2. In a shallow bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper. In another shallow bowl, whisk together the milk and egg.
  3. Place the panko breadcrumbs in a third shallow bowl.
  4. Dip each piece of chicken into the flour mixture, shaking off any excess. Then dip it into the milk and egg mixture, and finally, coat it in the panko breadcrumbs. Place the coated chicken pieces onto the prepared baking sheet.
  5. In a large skillet, melt the butter over medium heat. Whisk in the hot sauce, honey, and white vinegar. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce has thickened slightly.
  6. While the sauce is cooking, heat a large pot or Dutch oven filled with 2-3 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C).
  7. Once the oil is hot, carefully add the chicken pieces to the pot in batches, making sure not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and crispy.
  8. Use a slotted spoon or tongs to transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess oil.
  9. Once all the chicken has been fried, transfer it to a large bowl and pour the buffalo sauce over the top. Toss to coat the chicken pieces evenly.
  10. Serve the boneless buffalo wings hot with your favorite dipping sauce, such as ranch or blue cheese dressing.

I hope these step-by-step instructions are helpful and that you enjoy making these delicious boneless buffalo wings at home!

A. Preparing the Chicken:

  1. Cut 1 pound of boneless, skinless chicken breasts into small bite-sized pieces.
  2. Season the chicken pieces with salt and pepper, if desired.

B. Breading the Chicken:

  1. In a shallow bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  2. In another shallow bowl, whisk together 1/2 cup of milk and 1 large egg.
  3. Place 2 cups of panko breadcrumbs in a third shallow bowl.
  4. Dip each piece of chicken into the flour mixture, shaking off any excess. Then dip it into the milk and egg mixture, and finally, coat it in the panko breadcrumbs.
  5. Place the coated chicken pieces onto a baking sheet lined with parchment paper.

C. Cooking the Chicken:

  1. In a large skillet, melt 1/4 cup of unsalted butter over medium heat.
  2. Whisk in 1/2 cup of hot sauce (such as Frank’s RedHot), 1 tablespoon of honey, and 1 tablespoon of white vinegar.
  3. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce has thickened slightly.
  4. While the sauce is cooking, heat a large pot or Dutch oven filled with 2-3 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C).
  5. Once the oil is hot, carefully add the chicken pieces to the pot in batches, making sure not to overcrowd the pot.
  6. Fry the chicken for 3-4 minutes, or until golden brown and crispy.
  7. Use a slotted spoon or tongs to transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess oil.
  8. Once all the chicken has been fried, transfer it to a large bowl and pour the buffalo sauce over the top. Toss to coat the chicken pieces evenly.
  9. Serve the boneless buffalo wings hot with your favorite dipping sauce, such as ranch or blue cheese dressing.

Tips for Making Perfect Boneless Buffalo Wings:

Choosing the Right Chicken:

  1. Use boneless, skinless chicken breasts for the best results.
  2. Cut the chicken into bite-sized pieces that are roughly the same size to ensure even cooking.

Properly Breading the Chicken:

  1. Use panko breadcrumbs instead of regular breadcrumbs for a crispier coating.
  2. Dip the chicken in flour, then in a milk and egg mixture, and finally in the breadcrumbs to create a thick, crunchy coating.
  3. Let the breaded chicken rest on a baking sheet lined with parchment paper for a few minutes before frying to help the coating stick.

Cooking the Chicken to Perfection:

  1. Heat the oil to the right temperature before adding the chicken.
  2. Do not overcrowd the pot or skillet when frying the chicken.
  3. Use a wire rack to drain excess oil and keep the chicken crispy.

How to Make Boneless Buffalo Wings Sauce:

Ingredients Needed for Making the Sauce:

  1. 1/2 cup of hot sauce (such as Frank’s RedHot)
  2. 1/4 cup of unsalted butter
  3. 1 tablespoon of honey
  4. 1 tablespoon of white vinegar

Step-by-Step Instructions on How to Make the Sauce:

  1. In a saucepan, melt the butter over low heat.
  2. Whisk in the hot sauce, honey, and vinegar until the mixture is smooth.
  3. Increase the heat to medium and bring the mixture to a simmer.
  4. Cook the sauce for 2-3 minutes, stirring occasionally, until it has thickened slightly.

Variations of Buffalo Wings Sauce:

  • Garlic Parmesan sauce
  • Honey mustard sauce
  • BBQ sauce
  • Teriyaki sauce
Sides to Serve with Boneless Buffalo Wings
Sides to Serve with Boneless Buffalo Wings

Sides to Serve with Boneless Buffalo Wings:

When it comes to serving boneless buffalo wings, there are a variety of sides that can complement the spicy and tangy flavors of the dish. One classic side is celery and carrot sticks, which offer a cool and crisp contrast to the hot and saucy chicken. These veggies are often served with ranch or blue cheese dressing for dipping, adding another layer of flavor to the dish.

Another popular side is French fries or onion rings, which provide a hearty and savory accompaniment to the chicken. For a lighter option, coleslaw is also a great choice, as the creamy and tangy flavors can balance out the heat of the wings. With these options, you’re sure to find a perfect side to serve with your boneless buffalo wings.

FAQ;

Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken for this recipe, but you’ll need to adjust the cooking time accordingly.

Can I bake the chicken instead of frying it?
Yes, you can bake the chicken instead of frying it for a healthier version. Preheat your oven to 400°F (205°C) and bake the chicken for 20-25 minutes, flipping halfway through.

How can I make the boneless buffalo wings spicier?
To make the boneless buffalo wings spicier, you can add more hot sauce to the sauce mixture or use a hotter variety of hot sauce.

Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week. Just reheat it before serving.

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