I love this kid-friendly version of my favorite Buffalo wings. These boneless Buffalo wings are the perfect appetizer for kids and adults alike. I tossed these crispy boneless chicken wings in a bold and spicy homemade Buffalo sauce to make them even more delicious. They’re such a great snack for game day. Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
How to Store and Reheat
Store leftover boneless Buffalo wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, or until warmed through.
How to Freeze
I recommend freezing these boneless Buffalo wings without the sauce. Freeze the chicken in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, or let thaw overnight in the refrigerator before reheating.
How to Make Boneless Buffalo Wings Step by Step
Mix the Spices: In a large Ziplock bag, combine 1 cup of all-purpose flour, 1 tablespoon of ground paprika, 1 teaspoon of ground cayenne pepper, 1½ teaspoons of garlic powder, and 1 teaspoon of kosher salt and ½ teaspoon of black pepper to taste. Shake to fully combine. Add the Chicken: Add in 1½ pounds of boneless, skinless chicken breasts cut into 2-inch nuggets, about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture. Remove wings from the mixture and place on a parchment-lined baking sheet. Toss the Chicken: Repeat with all the chicken until they are all fully coated in the flour mixture. Place wings in the refrigerator for 10-30 minutes; this will help the flour to fully adhere to the wings. Fry the Chicken: While the wings chill in the refrigerator, heat 3 inches of vegetable oil in a large stock pot or Dutch oven to 360°F. Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel-lined plate to drain. When you start frying the last batch of wings, start the sauce. Sauce the Chicken: Heat ½ cup of Frank’s Red Hot hot sauce, 2 tablespoons of brown sugar, 2 tablespoons of honey, 2 tablespoons of white vinegar, ½ tablespoon of Worcestershire sauce, ½ teaspoon of ground cayenne pepper, ½ teaspoon of garlic powder, and 1 cup of unsalted butter in a saucepan set over medium-high heat. Once bubbling, reduce to simmer and continue cooking. Use a whisk to stir the sauce often while cooking, about 10-15 minutes. Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
