Boneless buffalo wings with a coating so crispy you’ll hear the crunch and buttermilk-brined chicken so tender your favorite pub should be taking notes. Ready in 30 minutes, hot out of the fryer, exactly as spicy as you want them.
The problem with most boneless wings is twofold: the coating slides right off when it hits the sauce, and the chicken ends up dry and tough. You’re left with naked, sad chicken chunks swimming in separated buffalo sauce.
This recipe fixes both problems. The buttermilk brine (our favorite trick for juicy chicken) tenderizes the chicken, keeping it juicy inside its thick coating. The double-dredge creates a crunchy batter that actually clings to the chicken when you toss it in sauce.
And the move most people miss: baking powder in the flour mixture creates tiny air bubbles that make this heavy coating surprisingly light and extra crispy!
To bring it all together, the buffalo sauce recipe is stupid simple but way better than just melting butter into Frank’s. Worcestershire and Dijon mustard keep everything emulsified, so you get creamy, tangy heat instead of a greasy, separated puddle at the bottom of a styrofoam box.
These beat sports-bar wings because you control the chicken quality and the heat. Make extra, cuz these disappear before halftime.
If you love classic wings too, we’ve got a full lineup of chicken wing recipes; smoked, grilled, baked, and fried, that hit just as hard.
🔪 Ingredients for Crispy Boneless Buffalo Wings
Chicken & Buttermilk Marinade
- Boneless skinless chicken tenderloins, cut into 1-inch pieces: Tenders cook evenly and stay juicier than breasts.
- Buttermilk: Tenderizes the meat and helps the coating cling.
- Kosher salt & Black pepper
- Garlic powder & Paprika
Crispy Dredge
- All-purpose flour
- Cornstarch: Lightens the crust so it fries crisp, not bready.
- Baking powder: Creates air pockets for extra crunch.
- Garlic powder, Onion powder, & Paprika
- Kosher salt & Black pepper
Frying
- Neutral oil (canola or peanut): High smoke point, clean flavor.
Buffalo Sauce
- Hot sauce (Frank’s RedHot recommended as its got the perfect viscosity for buffalo sauce)
- Butter
- Worcestershire sauce
- Dijon mustard: Helps keep the sauce smooth instead of greasy.
Equipment
- Dutch oven or heavy-bottomed pot
- Thermometer (clip or instant-read)
- Wire rack
- Mixing bowls
- Slotted spoon or spider
📝 Step-by-Step Instructions: How to Make Boneless Buffalo Wings
- Marinate the chicken: Whisk the buttermilk, salt, pepper, garlic powder, and paprika in a large bowl. Add the chicken, toss to coat, cover, and refrigerate for at least 1 hour (up to overnight).
- Mix the dredge: Combine all dredge ingredients in a separate bowl and mix well so the seasoning is evenly distributed.
- Heat the oil: Add 1–2 inches of oil to a Dutch oven and heat to 350°F. Don’t start frying until the oil is fully hot.
- Double dredge the chicken:
- Lift chicken from the marinade and let excess drip off.
- Coat fully in the flour mixture.
- Dip back into the buttermilk.
- Return to the flour for a second coat, pressing firmly so the crust sticks.
- Place on a wire rack and repeat.
- Let the coating set: Rest the dredged chicken for 10 minutes. This helps the crust stay attached during frying.
- Fry in batches: Fry without crowding for about 5 minutes, turning once, until deeply golden.
The chicken is done when:- The crust is golden brown, not pale
- The chicken floats and feels firm when nudged
- The internal temp reaches 165°F
- Drain properly: Transfer fried chicken to a clean wire rack, not paper towels, so the crust stays crisp.
- Make the buffalo sauce: Melt butter over low heat. Whisk in hot sauce, Worcestershire, and Dijon until smooth and glossy.
- Toss and serve: Add chicken to a large bowl, pour the sauce over top, and toss until evenly coated. Serve immediately.
🔄 Substitutions & Variations
- Chicken breasts work if cut evenly, but tenders stay juicier.
- Yellow mustard can replace Dijon; the sauce will be sharper.
- Extra heat: Add cayenne to the dredge or a splash of hotter sauce.
💡 Meat Nerd Tips
- Don’t skip the baking powder. It’s the difference between dense crust and crackle, and the cornstarch lowers gluten formation, keeping the crust crisp instead of tough.
- When dredging, use one hand for wet, and one hand for dry. You’ll thank yourself as this prevents the batter from getting cakey on your fingers.
- Shake off excess buttermilk before dredging or you’ll get gummy clumps. The second dredge adds structure so the sauce coats instead of soaking in.
- Oil temp is crucial. Preheat the oil to 350°F. Too low and the crust absorbs grease, causing oily wings.
- The key to the crunch: Make sure to use a wire rack when draining the chicken. If you put it right on a plate, the wings will steam, making them soggy.
🍽️ How to Serve Boneless Buffalo Wings
Serve these hot and freshly sauced while the crust is still crackly.
Best moves:
- Pile onto a platter with celery and carrot sticks
- Serve blue cheese or ranch dressing on the side, not smothered on top
- Finish with a light pinch of flaky salt if your sauce tastes flat
Feeding a crowd? Hold the fried chicken bites on a wire rack in a 200°F oven and sauce just before serving to keep everything crisp.
These are right at home on a game-day spread, especially alongside other easy recipes that can handle being eaten with one hand.
🧊 How to Store and Reheat Boneless Buffalo Wings
- Store leftovers airtight in the fridge for up to 3 days.
- Reheat in a 350°F oven or air fryer for 5–8 minutes until hot and crisp again. Microwaving ruins the crust – don’t do it.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Boneless Buffalo Wings Recipe
Recommended Equipment
- Thermometer, clip on or instant-read
- Wire rack
- Mixing Bowls
- Slotted spoon or spider
Ingredients
Chicken and Brine
- 1½ pounds boneless skinless chicken tenderloins cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Dredge
- 1½ cups all purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Frying
- canola oil or peanut oil for frying
Buffalo Sauce
- ½ cup hot sauce we recommend Frank’s Redhot
- 1 stick butter
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dijon mustard
Instructions
Brine the Chicken Tenders
- Whisk the buttermilk, salt, black pepper, garlic powder, and paprika together in a large bowl.
- Add the chicken to the buttermilk mixture. Stir to coat then cover the bowl with plastic wrap. Refrigerate for at least one hour or up to overnight.
Make the Buffalo Sauce
- Melt the butter in a small saucepan over low heat.
- Whisk in the hot sauce, Worcestershire sauce, and dijon mustard.
- Stir constantly until the sauce is thickened.
Dredge the Chicken
- Mix the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper together in a separate large bowl.
- Heat 1-2 inches of canola oil in a dutch oven to 350°F.
- Remove chicken from the brine and allow excess liquid to drip off.
- Place the chicken into the flour mixture to coat it completely.
- Dip the coated chicken back into the buttermilk brine. Return it to the flour mixture for a second coating.
- Press the flour firmly onto the meat. Place the double coated chicken on a wire rack. Repeat this process until all chicken is coated.
Fry the Boneless Wings
- Fry the chicken in small batches to avoid overcrowding the pot. Cook each batch for about 5 minutes or until golden brown. The internal temperature needs to reach 165°F according to the USDA.
- Remove the cooked chicken from the oil. Place the pieces on a clean wire rack to drain excess grease.
Toss & Serve the Boneless Buffalo Wings
- Place the fried chicken in a large bowl. Pour the sauce over the chicken. Toss until every piece is coated evenly.
- Serve the chicken wings hot with ranch or blue cheese dressing for dipping, along with sliced carrots and celery for more crunch.
Notes
- Don’t skip the baking powder in the dredge. Baking powder creates tiny air bubbles in the crust. This makes the heavy double coating light and extra crispy.
- Shake off excess buttermilk before the first dredge. Too much liquid creates massive clumps in the flour mixture.
- Let the chicken rest in the flour for 10 minutes before frying. This allows the gluten to hydrate. The thick crust stays attached to the meat much better during frying.
- Use one hand for wet ingredients and one hand for dry ingredients. The double dredge method creates very messy fingers otherwise.
Nutrition
Bookmark this recipe now!
❓ FAQs
No, two days is too long. The texture of the chicken will become mushy due to the acids in the buttermilk. Stick to overnight as a maximum.
The sauce got too cold or wasn’t whisked enough. The Dijon mustard helps keep it together. Whisk vigorously while it’s warm.
No. This recipe is built for frying. Air frying won’t deliver the same crust without major changes.
Canola or peanut oil. Both handle high heat without off flavors.
