Spicy Baked Boneless Buffalo Chicken Wings

Baked Boneless Chicken Wings

When it comes to game day recipes, few things are more iconic than a plate of baked boneless buffalo wings. These spicy little chicken bites are lightly coated in a spicy flour dredge, baked, and then tossed in a spicy buffalo sauce. Serve these boneless wings with lots of ranch dressing and a little sprinkle of fresh parsley to make them look extra pretty. These homemade buffalo wings make for the perfect addition to a tailgate spread, added to a rice bowl for a weeknight dinner, or a movie night in. 

The Supplies

Ingredients

To make this baked boneless chicken wings recipe, you’ll need the following ingredients:

• Chicken breast
• Garlic powder
• Onion powder
• Chili powder
• Cayenne pepper
• Salt and black pepper
• Flour
• Olive oil
• Hot sauce, such as Frank’s Red Hot
• Unsalted butter
• Freshly squeezed lemon juice
• Ranch dressing for serving
• Fresh parsley for garnish

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this baked boneless chicken wings recipe, you’ll need the following pieces of equipment:

• Large baking sheet
• Measuring spoons
• Small saucepan
• Liquid measuring cup
• Large heat-proof mixing bowl
• Mixing spoons

Frequent Recipe Questions

Is it OK to prepare this recipe ahead of time?

• A: These baked boneless chicken wings are best enjoyed right out of the oven. If there are any leftovers, store them in an airtight container in the refrigerator. Reheat in the microwave, toaster oven, or in an air fryer lined with parchment.

Can I make this recipe gluten free?

• A: Yes! Substitute the all purpose flour with a gluten free flour. I recommend King Arthur brand Gluten Free Measure for Measure Flour.

Is it possible to make these less spicy?

• A: Absolutely! Omit the cayenne pepper from both the chicken and the buffalo sauce to reduce the spiciness of these buffalo chicken bites.

Can I substitute chicken thighs?

• A: Because of the quick cooking method, I do not recommend swapping out the chicken breasts for chicken thighs. Chicken thighs taste best when cooked low and slow. With this method, the chicken bites are cooked at a higher temperature for a short amount of time.

Recipe Tips

When you make this baked boneless chicken wings recipe, here are a few tips to make sure it turns out delicious:

• After you mix and warm the buffalo sauce, give it a taste before tossing it with the chicken. Once it’s on the chicken, it’ll be too late to make any adjustments. By tasting it ahead of time, you can see if you need to adjust the spice level, add a bit more salt, or or mild it out by adding a bit more butter.
• To be honest, the addition of parsley is mostly for show. It adds a bit of flavor and a nice herby scent, but it’s very subtle. That said, we all know we eat with our eyes first and our eyes love to see a garnish. If you want to feel fancy, add it! But if you don’t want to take the time to include it, it will still taste amazing!

Recipe Details

Make the Boneless Chicken Wings

To get this recipe started, preheat your oven to 450°F and line a large baking sheet with some parchment paper. Place the cubed chicken breasts on the sheet. Sprinkle the garlic powder, onion powder, chili powder, and cayenne pepper over the pieces of chicken. Toss to coat the chicken cubes in the spices. Sprinkle the all purpose flour over spiced chicken and toss to coat once more.

Drizzle a bit of olive oil over the top of the seasoned chicken and toss one last time, making sure each piece has the spices, flour, and a bit of oil on it. Arrange the cubed chicken into a single layer on the lined baking sheet. Put the baking sheet in the oven and bake the chicken until it’s cooked through, about 20 minutes. 

Prepare the Buffalo Sauce

While the chicken cooks, add the hot sauce, unsalted butter, fresh lemon juice, garlic powder, onion powder, cayenne pepper, and salt to a small saucepan. Put the saucepan over medium low heat on the stovetop. Warm the buffalo sauce on the stove top, stirring from time to time until the butter melts and the sauce is warm. Once warmed through, taste the sauce and adjust the seasoning if desired. Remove the saucepan from the heat and set aside.

Toss the Chicken Wings in the Sauce

Once the boneless chicken wings are out of the oven, move the baked chicken to a heat-proof bowl. Pour the prepared buffalo sauce on the top of the chicken in the bowl. Toss to coat the boneless chicken wings in the sauce.

Spoon the boneless chicken wings to a serving plate, leaving behind any excess buffalo sauce if it’s not needed. Enjoy these baked boneless buffalo chicken wings with lots of ranch on the side and some freshly chopped parsley.

Do you enjoy buffalo as much as I do? Be sure to check out these other buffalo recipes:

If you make this baked boneless chicken wings recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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