These Buffalo-BBQ Boneless Wings are the perfect restaurant copycat. Make them in the Air Fryer or on the stovetop in less than 30 minutes!
Ingredients and substitutions
- Chicken breasts – you can try using boneless skinless chicken thighs but the wings won’t be as healthy.
- Paprika – cayenne would also add a bit of kick to these wings.
- Onion powder – swap out for a bit of garlic powder instead.
- Salt & pepper – to taste.
- Buttermilk – make your own buttermilk by combining 2 tbsp. vinegar or lemon juice with 2 cups of milk. Let it sit for 10 minutes and you’re good to go!
- Crushed cornflakes – panko breadcrumbs would be a good substitute here. You could also use crushed potato chips, just make sure to leave out the rest of the salt.
Wing sauce
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- Buffalo sauce – use a combination of butter, hot sauce and garlic powder instead.
- BBQ sauce – use your favourite store-bought brand.
- Butter – swap out for a dairy-free butter substitute to help cut the sauce.
How to make boneless wings
- Season the chicken.
- Crush the cornflakes.
- Toss the chicken in the buttermilk then the cornflakes.
- Fry the chicken until cooked through.
- Make the wing sauce.
- Toss the wings in the sauce then enjoy!
Making them in the oven
Instead of frying the wings in a pan on the stovetop or in the Air Fryer, you can bake them in the oven!
The oven is definitely the best option if you’re whipping up a big batch of wings. Not only do all the pieces cook at the same time, but you can easily double the recipe and just use two pans.
Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment or foil, then spray with cooking spray so the chicken pieces don’t stick.
Next, transfer the breaded chicken to the pan and spread the pieces out so none are stacked on top of each other. Bake for about 6 minutes on each side before tossing with the sauce.
Frequently Asked Questions
Boneless wings are little pieces of boneless skinless chicken breast that are soaked in buttermilk, breaded, fried and tossed in sauce. They’re so good and way less messy than regular wings, since you don’t have to eat around the bone!
Boneless wings are really similar to breaded chicken nuggets. Since it would be very difficult to debone a wing given how tiny they are, boneless breast meat is cut into bite-sized pieces instead. Then, the meat is seasoned, breaded and cooked to resemble traditional wings.
This recipe has 80 grams of carbs per serving.
Storing and reheating
Keep any leftovers in a sealed container in the refrigerator for 3 to 4 days. It’s best to store any extra sauce separately so the wings don’t get soggy.
To reheat, pop the wings in the Air Fryer until warmed through. It can help to start them at a lower temperature, then increase it after a few minutes to get the skin nice and crispy again. You could also try reheating your wings in the oven at 400° Fahrenheit for 5-10 minutes.
Freezing this recipe
For a quick and easy appetizer, freeze the wings right after cooking them. Allow them to cool, then spread them in a single layer on a baking sheet lined with foil or parchment. Place the baking sheet in the freezer for about an hour, then transfer the chicken wings to a storage bag. Use within 3 months for best results and defrost in the refrigerator before reheating.
More buffalo chicken recipes
- Loaded Buffalo Chicken Fries (Video!)
- Easiest Ever Buffalo Cauliflower
- Easy Crockpot Buffalo Chicken Dip
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these wings into leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Use these Ziploc bag holders if you're marinating the chicken then freezing it.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Buffalo-BBQ Boneless Wings {Super Easy}
Ingredients
- 1 lb chicken breasts diced into 1 inch pieces
- 1 tsp paprika
- 1 tsp onion powder
- 3/4 tsp salt
- 1 pinch pepper
- 2 cups buttermilk
- 2 cups crushed cornflakes
Wing sauce
- 1 cup buffalo sauce
- 1/2 cup BBQ sauce
- 2 tbsp butter
To serve
- Celery
- Carrots
- Ranch and/or blue cheese dip
Instructions
For Stovetop
- In a large bowl, toss chicken with paprika, onion powder, salt & pepper.
- Add buttermilk to a large bowl, and crushed cornflakes in another large bowl. Toss chicken in buttermilk, then toss in cornflakes.
- Heat 1/4 cup canola oil to a large skillet over med-high heat. Add chicken pieces to skillet in a single layer, frying for 4 minutes per side until chicken is cooked through and coating is browned. Transfer to a paper towel lined plate for oil to drain.
- Meanwhile, mix Wing sauce ingredients together in a large bowl. When chicken is done, toss in sauce, then serve with carrots and celery and your fave dipping sauces. Enjoy!
For Air Fryer
- Preheat Airfryer for 8 minutes on 400 F. In a large bowl, toss chicken with paprika, onion powder, salt & pepper.
- Add buttermilk to a large bowl, and crushed cornflakes in another large bowl. Toss chicken in buttermilk, then toss in cornflakes.
- Add chicken to Air Fryer once it's done preheating, placing nuggets in a single layer and spraying with cooking spray. Cook for 4 min, then flip and cook another 4 min. You may need to do the chicken in two batches.
- Meanwhile, mix wing sauce ingredients together in a large bowl. When chicken is done, toss in sauce, then serve with carrots and celery and your fave dipping sauces. Enjoy!
Erik says
My wife and I had some bonless chicken breast and wanted to try something different. We came across this recipe, it was quick and easy. We didn’t have the buttermilk on hand and made it, I went with franks red hot sauce with galic powder and smoked paprika. She went with garlic Parmigiani. Came out awesome. Highly recommend trying it out.
Adam says
Used the air fryer method and turned out great. Used lays potato chips because there were no corn flakes and they worked very well. Chicken is more tender than any restaurant I’ve had for these.
Taylor Stinson says
Ooooh potato chips would be a great sub! Thanks for your review!