Love to be in the Kitchen

Baked Boneless Buffalo Wings

by

A healthier alternative to fried Buffalo Wings. One bite and you will fall in love with these Baked Boneless Buffalo Wings! Perfect for game days, parties etc.

**YOU MIGHT ALSO LIKE THE BEST GAME DAY RECIPES** 

Baked Boneless Buffalo Wings

(Updated 1/2014   Since I first posted this recipe over 3 years ago I have made it countless times. My husband and I love these and make them all the time! It’s a perfect game day food. We love making this, especially on nights when we watch our favorite football team play on TV.  I’ve updated a couple things in the recipe but only slight changes to make it even better.)

This is hands down my favorite recipe ever! I love love love buffalo chicken wings or anything with buffalo wing sauce on it! I actually never had buffalo wings growing up. The first time I had it is when Derek and I first started dating. And it didn’t take me long to fall in love.

Baked Boneless Buffalo Wings

I wanted to learn how to make buffalo wings at home but I didn’t want to fry them so I searched for recipes for baked wings instead. I started out making oven buffalo wings which were really good but Derek and I decided we like the boneless chicken wings better. And that’s when I started perfecting this recipe and I think it is perfect! If you love buffalo sauce you will love this recipe!

These Boneless Wings are crispy on the outside and tender on the inside. The sauce gives it the perfect flavor all buffalo wing lovers will love! Feel free to toss it in Buffalo Wild Wings Spicy Garlic Sauce or Honey BBQ Sauce if you want something different than the classic buffalo sauce. I know you will love this recipe!

Enjoy!
Baked Boneless Buffalo Wings
Stay up to date on my newest recipes by following Love to be in the Kitchen on Facebook or Pinterest!
Baked Boneless Buffalo Wings
 
Print
Author:
Ingredients
  • 1 cup flour
  • ½ cup panko bread crumbs
  • 1½ teaspoons kosher salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 large egg or 2 egg whites
  • ¼ cup milk
  • 3 small boneless, skinless chicken breasts, cut into small chunks or strips (about ¾ lb. of chicken)
Sauce:
  • ¼ Cup Buffalo Wing Sauce (I prefer Frank’s)
  • 1-2 tablespoons butter
  • 2 tablespoons water
Instructions
  1. Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
  2. Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
  3. Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. (Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.) (Or to save time just dip once in the egg mixture then the breading blend.)
  4. Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken is cooked through and begins to lightly brown.
  5. Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy.
  6. As the chicken cooks, combine the Buffalo Wing Sauce, butter, and water in a microwave-safe dish. (Or in a small saucepan over medium-low heat.) Cover and microwave on high until the mixture begins to bubble, then remove, stir and keep covered to stay hot.
  7. When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken and hot sauce mixture in a bowl until all pieces are coated. Serve immediately.
Notes
If you’d rather fry these: Fry in 4-6 cups of vegetable oil heated to 375 degrees F. Once the chicken is breaded, chill for 15 minutes then fry for 5-6 minutes then remove them and place on a plate lined with paper towels. Then toss with the buffalo sauce.

To make ahead- Once the chicken is cooked through but before the 1-2 min. broil, take the chicken out of the oven. Let cool completely then freeze. When ready to bake, remove from freezer and bake at 400 degrees F for about 15 minutes or until warmed through. Toss with sauce and serve.
Wordpress Recipe Plugin by EasyRecipe
Like this recipe? Try it using my recipe for Buffalo Wild Wings Spicy Garlic Sauce. It’s amazing!
You might also like:
Bleu Cheese Dip
Honey BBQ Baked Boneless Wings
Honey BBQ Baked Boneless Wings (Buffalo Wild Wings copycat recipe!)

Comments

    • I made these last night and they were really good! I did have an issue with the flour though and was looking for some advice. The flour batter never seemed to soak up the oil spray. I started getting nervous when they were close to done because I could still see raw flour on all the tops. I brushed them with veg oil and sprayed them with more cooking spray but they still came out with raw flour on them. I ate them and they were good but do you have any suggestions? Should I omit the flour next time or reduce it to equal parts flour and bread crumbs?

      • I’m glad you liked it! You can shake off any excess flour after it cooks if needed. Once you add the sauce it covers the chicken nicely and isn’t a problem. You can try equal parts flour/panko breadcrumbs. Let me know how it goes! I’ll have to try that next time I make this recipe and see which way I prefer. Thanks for your comment!

  3. These look great, Hermana Bevan Blad. We’re going to make them sometime soon. Great job on your awesome blog and being featured on Recipe Lion. Quite the achievement. 🙂

    –the Pearsons

  8. I made these last night, they were awesome! I think it’s safe to say go ahead and double the flour/ spice mixture if you are going to double bread. I put each mixture into a gallon zip-loc bag and shook the chicken up in the bags for even coating. Thanks for the recipe!

  9. I am loving your BAKED buffalo bites! Wonderful idea! We are having a Super Bowl Eats and Treats Linky Party, and I’d love if you would link this, or any other recipe that says “Super Bowl” to you! It can be appetizers, desserts, parties, crafts, sandwiches, anything and as many, as you want. We would love to have you! http://bit.ly/Lvc0q2

  11. My hubby and I love all Buffalo wings and these look awesome Becky! I love that they are baked and I can’t wait to give your boneless version a try – pinning thanks for sharing 🙂

  13. Hi Becky –

    Just tried your boneless wings for the first time tonight and we absolutely loved them! My husband and I prefer boneless as well and they rival our local wing restaurant! I have made buffalo wings at home in the past and never thought to broil at the end, genius! Crisp without the deep fry! I’ll be sure to try some of your Mexican dishes as that is a favorite in our home too! Thanks for sharing! 🙂 Nikki

  14. Just making these, combining with salad. Very hopeful. You should know that your recipe made it all the way to Norway

  15. This recipe was great- really tasted {better than} going out for wings. My husband is not a fan of spicy food so I did a separate sauce with a bottle of BBQ sauce and followed the same instructions you used, using butter and water. Turned out GREAT!

  16. I tried these the other day and fried them instead! WOW… AMAZING!

    Can these be prepared ahead of time in a big batch? Let’s say for a party, instead of breading and all the prep work? Any suggestions! It will be a BIG hit for Superbowl!! I can guarantee it, I just wanna save myself some time.

    Thanks,

    • I’m so glad you liked it! We love this recipe! I’ve never prepared it ahead of time. You could certainly already have the chicken cut into the smaller pieces and flour mixture ready to go. I am not 100% sure but I bet you could bread it and freeze it. I’ll try that sometime in the next month and let you know how it goes!

  17. That looks so good! I love the flavor of buffalo wings, but not all the bones and tendons and stuff, that all just gets in the way. I really want to try these boneless “wings!”

  18. Just awesome. I made these tonight and served a small portion on a bed of romaine with dried cranberries, avocado, tomato, bell peppers and light dressing, My husband loved it..

    • Sound yummy! So glad you liked this! We also love this in salad too. It’s perfect because it’s a little spicy and the veggies are cool. Thanks for letting me know you enjoyed it! 🙂

  19. These are GREAT, snowed in so no Super Bowl party for me. I had to substitute buttermilk for the milk. Will make these again thanks for a great recipe

  20. Thank you for this recipe- you have it down to perfection! These are delicious! I used a pound of chicken tenders though and then cut each one in thirds, to avoid having to cut up full chicken breasts, as I dislike cutting raw chicken and they turned out great. I’ll be back for more of your recipes!

      • Hi,
        Since you have these on a baking sheet, do you flip them at all? Just wondering if the bottom side gets soggy.

        Thanks!
        Jami

        • Jami- I don’t flip them. The bottom isn’t soggy at all. In fact it gets crispy but to get the tops more crispy you do a quick broil at the end of the baking time. Enjoy! 🙂

  21. Was a bit frustrated with these. Taste wise was great, but I followed the recipe exactly including the cooking time which I found way off. 8-10 minutes was not enough time to cook the chicken, unless you pound the chicken very thinly. I cut my chicken into strips, perhaps this was the reason for the cooking time to be off?

    • Sorry to hear you were frustrated. It’s important to remember each oven is different so cooking time in recipes is always a suggested time but time may vary because of that as well as the size of the chicken chunks/strips. Also the next step is to broil for 1-2 minutes so it continues to finish off cooking during that time. So the main thing is just to keep checking on the chicken to see when it is done because it will be slightly different each time. Hope that helps!

  22. I just wanted to say these were so good I nearly cried. I am pregnant but having gallbladder issues and can’t eat much fat. I have been craving boneless buffalo wings for so long now, but due to the fact that they are fried I haven’t been able to eat them. Luckily, spicy things do not bother my gallbladder. These baked boneless buffalo wings were so amazing, you couldn’t tell they weren’t fried! I was skeptical that the breading would yield the same “crunch” as the fried, but it sure did!! I can’t quit talking and thinking about these, thank you so much for this recipe 🙂

    • Oh this makes me so happy! I am SO glad! I know how real pregnancy cravings are and I’m so glad you found this recipe. It’s still one of our favorites and my husband loves when I make it. It’s pretty amazing how crunchy it is being baked instead of fried! 🙂

    • The serving size depends on if it’s the main dish or appetizer. As a main dish I would say it feeds 3-4 people and as an appetizer 7-10 people.

      I don’t know how many grams of protein. I usually use 2-3 chicken breasts depending on the size.

  24. Hi Becky, Making your recipe and just placed them in the oven. They smell instantly delicious! Way easy to follow your instructions and simple to make! I can’t wait! thank you for sharing!

  25. Just made these and they were delicious!!! My husband requested that they be a staple!! 😉 thanks for the recipe!!

  26. Wow! There is a wings place where we live called ‘Roosters’, and my husband and I LOVE their boneless wings. I made these the other night, and we both thought these were just as good – if not better – than Rooster’s! I couldn’t believe it! And it’s a bonus that they’re baked and not fried. I, too, was concerned about the excess amount of flour, but when I tossed with the buffalo sauce, it wasn’t a problem at all. I broiled these for a lot longer than suggested, only because we like our wings really crispy, and they turned out great. I highly recommend this recipe! It’s awesome and also so easy! 🙂

    • Tina thanks so much for letting me know that you guys loved it! That makes me so happy! This is one of our very favorite recipes and I make it often. I love when other people love it as much as we do! 🙂

  27. No turning of the chicken? Would it be beneficial to flip the chicken before the broil?

      • I was going to flip them but after 10 min on 475 the only part that was browning was the bottoms. The broiling for 2 min finished them off(tops) and they turned out fantastic. Tossed them in some BWW Spicy Garlic Sauce and it was a hit for everyone. Thanks for the recipe!

Trackbacks

  3. […] Then again, if your party is a little more laidback (like all my parties are!), you might want to try Stefanie’s Bacon & Brown Sugar Little Smokies, Becky’s Ham & Pickle Roll-Ups or Deviled Eggs from One TIPsy Chick. And don’t forget the slow cooker recipes! Christie has a great recipe for meatballs at Saving Said Simply, and Cris shares one for Buffalo Chicken Wings at Recipes That Crock. (And if buffalo sauce is your thing, don’t miss Becky’s Boneless Baked Buffalo Bites from Love to be in the Kitchen!) […]