These Boneless Buffalo Chicken Wings are perfect for buffalo chicken lovers. These homemade bites are tender, juicy, and have just the right amount of crunch on the outside. The best part is the sauce! I add honey for a subtle sweetness that complements the spicy buffalo sauce to make each bite addictive.
Boneless Buffalo Chicken Wings Recipe Essentials
- 🍽️ Course: Appetizer
- ⏱️ Cooking Time: 6 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Crispy, juicy chicken coated in a bold, tangy, spicy buffalo sauce with a buttery heat.
- 🍚 Best Served With: Ranch or blue cheese dip, celery sticks, and a side of fries or a simple salad.
- 🧊 Make Ahead?: Yes, cook and refrigerate the chicken bites, then reheat and toss in buffalo sauce just before serving.
Summarize and Save This Content On
I've made these boneless buffalo chicken bites for special occasions, game day parties, and as an easy dinner for my partner and me. It only takes around 20 minutes to prepare and cook the chicken, so you can spend more time out of the kitchen and with your loved ones.
These air fryer crispy chicken tenders and crispy Captain Crunch chicken are great examples of more tasty breaded chicken recipes.
Why You'll Love This Recipe
- It's make-ahead friendly: If you want to prepare these in advance, you can! The chicken reheats well, and you can coat it in the buffalo sauce before it goes to the table.
- It's ideal for a crowd: You can make extra batches to feed party guests without it taking too much extra time. It's a super-easy recipe like our buffalo chicken sliders.
- It's cheaper than a restaurant: Buying buffalo chicken at a restaurant will always be more expensive, and you can save a lot of money making them yourself as a game day snack.
Ingredients
Below you'll find the most important ingredients to make the best-tasting boneless spicy chicken wings possible. The crispy outside and the sauce are what make this recipe amazing!
- Chicken: I like to use chicken tenderloins for this because they are easiest to cut, but chicken breasts work, too. If you want to make these vegetarian, try my honey buffalo cauliflower bites, which use cauliflower instead.
- Cornstarch: Adding this to the flour makes the breading lighter, giving you a crispier result.
- Buffalo sauce: Use your favorite brand and heat level for the buffalo sauce. Try this McDonald's buffalo sauce if you prefer a homemade version.
- Honey: Not only does this provide sweetness to balance the spice of the buffalo sauce, but it also helps the sauce stick to the chicken. I also use it in my honey hot chicken wings.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- BBQ: Swap the buffalo sauce with your favorite BBQ sauce for a smoky version, just like these honey BBQ wings.
- Chili sauce: Try a spicy chili sauce in place of buffalo to really bring the heat.
- Lemon pepper: Trade regular black pepper for lemon pepper to add subtle acidity to the chicken bites, similar to these lemon pepper chicken bites.
- Maple: Replace the honey with maple syrup to get the sweetness and some depth.
How to Make Boneless Buffalo Chicken Wings
Here are the instructions that you'll need for this buffalo chicken bite recipe. I like to heat the skillet while I'm coating the chicken so the oil is hot and ready!
Step 1: Make the dry mixture. Combine the flour, cornstarch, and spices in a large Ziploc bag.
Step 2: Coat the chicken pieces. Add the chicken pieces to the flour mixture, seal it, and shake until they're all coated.
Step 3: Make the wet mixture. Combine the eggs and milk in a separate Ziploc bag.
Step 4: Coat the chicken. Transfer the pieces of chicken to the egg mixture, seal the bag, and shake. Then move them back to the dry mixture and repeat until they're fully coated.
Step 5: Cook the chicken. Add the breaded chicken to a skillet with hot oil and cook for 3-4 minutes per side or until golden, crispy, and cooked through.
Step 6: Prepare the sauce. While the chicken is cooking, melt the butter in a saucepan with the buffalo sauce and honey.
Step 7: Add the chicken. Put the cooked chicken pieces into the buffalo sauce.
Step 8: Coat well and serve. Toss them gently to coat and enjoy with creamy blue cheese dip.
Recipe Tips
- Don't overcrowd the pan: You'll want to fry your boneless buffalo bites in batches. Overcrowding the pan will cause the chicken to cook unevenly and potentially become soggy.
- Watch the heat: Keep the heat closer to medium. If it gets too high, the coating can brown faster than the chicken cooks, risking burning.
- Breading technique: Allow most of the egg mixture to drip off the chicken pieces before adding them to the flour mixture.
For more ways to enjoy chicken wings, try these broiled chicken wings next.
If you enjoy buffalo chicken recipes like this, you need to try my buffalo chicken casserole. It's definitely a keeper.
Serving Suggestions
- Some other tasty dips that you can pair with these boneless wings are my quick blue cheese dip and buttermilk ranch dip.
- These air fryer bacon-wrapped onion rings are one of my favorite sides to serve when I make these buffalo bites for dinner.
- If you're looking for more appetizers for your gathering, try these enchilada meatballs and southern fried shrimp.
Boneless Buffalo Chicken Wings Recipe FAQs
This makes a thicker coating that sticks to the chicken better and gets crispier as it cooks. It also stands up better to the sauce, preventing the chicken bites from getting soft and soggy.
Yes! Cook them for 8-10 minutes at 400° F. Spray the tops of the chicken bites with cooking spray and flip them halfway through cooking for even crispiness. Be sure to cook in batches as needed so the chicken cooks evenly in the air fryer.
Store leftover chicken with or without sauce in an airtight container for up to 3 days in the fridge or 2 months in the freezer. They won't be as crispy if you store them in the buffalo sauce, but they still taste great. Leftover boneless buffalo chicken bites are best reheated in the air fryer or oven at 375° F for 5-8 minutes or until hot.
More Delicious Buffalo Chicken Recipes
Do you like buffalo chicken recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Boneless Buffalo Chicken Wings
Equipment
- 12-13" large skillet
Ingredients
- 1 pound chicken cut into bite-sized pieces
- ¾ cup milk
- 2 large eggs
- 2 cups all-purpose flour
- ⅛ cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon coarse kosher salt or sea salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ cup avocado oil
- 4 tablespoons unsalted butter
- 1 cup buffalo sauce
- 2 tablespoons honey
Instructions
- Cut the chicken into bite-sized pieces. I like to use scissors as it makes it so easy, and you don't need a cutting board. Set aside
- Add the milk and eggs to a resealable bag. Seal and mix until combined. Set aside.
- To another resealable bag, add the flour and seasonings. Seal and mix until combined.
- Transfer the chicken to the flour mixture. Seal and gently shake until the chicken is fully coated. Do not discard flour mixture.
- With tongs, transfer the chicken to the egg mixture. Gently mix until the chicken is coated.
- With the tongs, transfer the chicken back into the flour mixture. Seal and gently mix until the chicken is fully coated. Set aside.
- To a skillet over medium heat, add the oil. Once hot, use the tongs to add the chicken to the skillet. Don't overcrowd the skillet. You may need to make a second batch if the skillet is not big enough.
- Cook for 3-4 minutes per side or until the juices run clear and you have an internal temperature of 165° F.
- While the chicken is cooking in a small saucepan over low heat, add the butter. Once melted, turn off the heat and add the buffalo sauce and honey. Stir until blended.
- Transfer the chicken to the saucepan. Gently toss until the chicken is coated in the sauce.
- Transfer the coated chicken to the platter and pour the remaining buffalo sauce into a ramekin.
- Serve immediately.
- Top with chives or green onions.
- Serve with carrots, celery, and ranch.
Notes
- Cook the boneless chicken wings in batches if needed. Overcrowding the pan prevents the chicken from cooking evenly and getting brown and crispy.
- Watch the heat to prevent the chicken from burning. This will also keep the coating from browning faster than the chicken can cook.
- Double-dredging the boneless chicken bites gives you a thicker coating, resulting in crispier chicken.
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