Easy Boneless Buffalo Wings

The breading was so simple and came out perfectly restaurant quality, I'll never bread my chicken any other way. ~ Tim



– Stir together the flour, seasonings and salt and pepper in a large bowl. – In a separate bowl, beat together the egg and buttermilk until combined. – Dip each chicken piece into the egg mixture & the seasoned flour mixture. Repeat, then set onto a plate to rest.


– Heat several inches of frying oil heated in a large pot or Dutch oven. Do not boil.


– Fry the boneless wings for 5-6 minutes, or until golden brown and cooked through. They should register 165 degrees F internally when measured with a meat thermometer. – Remove and set onto a paper towel lined plate to drain excess oil.


– Heat the butter, hot sauce, vinegar and Worcestershire sauce in a sauce pan until the butter melts. Whisk vigorously until the sauce thickens up.


– Slather the boneless wings with homemade Buffalo sauce...


...and serve with blue cheese dressing or ranch dressing and celery sticks on the side.




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