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 **25 AMAZING GAME DAY RECIPES**
(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.
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!
I highly suggest making this Homemade Bleu Cheese Dip to enjoy with the Buffalo Wings. It’s a super simple recipe but SO tasty! Much better than store-bought! it tastes so fresh and creamy. You’ll love it!
Baked Boneless Buffalo Wings
Ingredients
- 1 cup flour
- 2/3 cup panko bread crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 large egg or 2 egg whites
- 1/4 cup milk
- 2 boneless, skinless chicken breasts, cut into small chunks or strips (about 3/4-1 lb. of chicken)
Sauce:
- 1/4 Cup Buffalo Wing Sauce (I prefer Frank’s)
- 1-2 tablespoons butter
- 2 tablespoons water
Instructions
- 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.
- Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
- Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend (double coat if desired) Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.
- 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.
- 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, watching it carefully.
- Remove from the oven and let them cool while you make the sauce.
For the Sauce:
- 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 and stir.
- Toss chicken and hot sauce mixture in a bowl until all pieces are coated. (Gently tap off any excess flour before tossing with sauce if necessary.)
- Serve immediately.
- Enjoy!
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.
Featured this in my Food Trends article today, looks delicious! http://www.recipelionblog.com/food-trend-buffalo-chicken-recipes/
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!
Thanks so much! This is my favorite recipe. 🙂
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
Thanks! You will love it! 🙂 Hope you guys are doing well.
These look great and a lot healthier than fried. Thanks for sharing!
I’ve been wondering about baking something with a batter on it! Now I know it works. Saw you on Inside Bru Crew. Would love for you to link to Thursdays Treasures. http://fooddonelight.com/thursdays-treasures-week-70/
I would much rather have boneless baked chicken too! Thanks for sharing an awesome recipe!!!
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!
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
Love this recipe, especially since it’s made with boneless breast of chicken…so much healthier! Great idea!
Thanks Jodee!
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 🙂
Thank you! Buffalo wings are the best! 😀
My husband loves wings but I only like boneless….so this recipe is perfect for us! Thanks so much for sharing at Saturday Night Fever, Becky! Pinning!
Thanks for stopping by! 🙂
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
Awesome Nikki! This makes me happy! We love this recipe and make it ALL the time!
Just making these, combining with salad. Very hopeful. You should know that your recipe made it all the way to Norway
That’s really neat! Thanks for letting me know. I hope you enjoyed it!
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!
That is so great to hear Lis! Thanks for letting me know. 🙂
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!
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!”
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! 🙂
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
So good to hear! Hope the snow clears up soon! 🙂
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!
That’s great to hear Heather! Thanks for letting me know! 🙂
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! 🙂
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!
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! 🙂
what is the serving size? and how many grams of protein in a serving?
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.
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!
I’m so happy to hear that! 🙂
Just made these and they were delicious!!! My husband requested that they be a staple!! 😉 thanks for the recipe!!
That’s awesome!! Thanks for letting me know! 🙂
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! 🙂
No turning of the chicken? Would it be beneficial to flip the chicken before the broil?
Go ahead and try it but it works out great the way I have it written out. Let me know what you think!
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!
So glad you loved it! Thanks for letting me know how it turned out. 🙂
Hi there! Wondering if I can skip the Panko bread crumbs?
Yes, just up the flour a little, maybe by 1/3 cup.