Boneless Buffalo Chicken Wings

Boneless Buffalo Chicken Wings make a delicious appetizer or a dinner option when you’re short on time. The spicy sauce coats each crispy chicken bite perfectly, making them the most popular item on the table.

Prep Time15

Cook Time6

Total Time21

Servings:

Calories: 693kcal

Author: Karin and Ken

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.

Nutrition