Boneless Buffalo Wings
These crispy, flavorful boneless buffalo wings are coated in a zesty buffalo sauce and can be deep-fried, air-fried, or oven-baked. Perfect for game nights or a spicy appetizer!
Equipment
- Mixing bowls
- Knife and Cutting Board
- Tongs
- Wire rack
- Kitchen Thermometer
- Deep Fryer or Air Fryer (Optional)
- Baking Sheet (For Oven Method)
Ingredients
- 2 boneless chicken breasts cut into bite-sized pieces
- 1 cup flour or breadcrumbs for coating
- 2 tablespoons cornstarch optional, for extra crispiness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1 cup hot sauce
- 1/4 cup melted butter
- 1 tablespoon vinegar
Instructions
- Cut the boneless chicken breasts into bite-sized pieces for even cooking.
- In a bowl, combine the chicken with salt, pepper, and spices. Let marinate for at least 30 minutes.
- Mix the flour (or breadcrumbs) with garlic powder, paprika, and cayenne pepper in a separate bowl.
- Dredge each chicken piece in the seasoned flour mixture, ensuring an even coating. Let rest for 10 minutes.
- For deep frying: Heat oil to 350°F (175°C). Fry chicken in small batches for 4-5 minutes until golden and crispy. Drain on a wire rack.
- For oven baking: Preheat oven to 425°F (220°C). Arrange coated chicken on a greased baking sheet and bake for 15-20 minutes, flipping halfway.
- For air frying: Preheat to 400°F (200°C). Place chicken in a single layer and air fry for 12-15 minutes, shaking the basket halfway through.
- In a saucepan over low heat, mix hot sauce, melted butter, and vinegar. Stir until smooth and slightly thickened.
- Transfer cooked chicken to a bowl, drizzle buffalo sauce over the pieces, and toss until evenly coated.
- Garnish with chopped parsley or green onions. Serve immediately with ranch or blue cheese dressing.
Notes
Adjust the buffalo sauce to your preferred heat level. Serve with celery sticks and a cool dipping sauce for a classic buffalo wing experience.