Boneless Wings from Buffalo Wild Wings feature tender, juicy chicken pieces coated in a crispy golden batter, tossed in your choice of bold, flavorful sauces for a perfect blend of savory and spicy goodness.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Baking sheet
- Wire rack
- Slotted spoon
- Whisk
- Measuring cups
- Measuring spoons
- Sauce pans
- Cutting board
- Chef’s knife
Ingredients
- 1 lb (450g) boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 1/4 cup buttermilk
- Vegetable oil (for frying)
- 1/2 cup Buffalo wing sauce
When preparing your boneless wings, ensure the chicken breasts are cut into evenly sized pieces to guarantee uniform cooking and optimal tenderness. Using a combination of all-purpose flour and cornstarch creates a crispy golden batter that holds the sauce well. Seasoning the flour mixture with garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper adds bold, flavorful depth to the coating. Make sure your vegetable oil is heated to the correct temperature before frying to achieve a perfect, non-greasy crunch. You can recreate the iconic taste of Boneless Wings from Buffalo Wild Wings by tossing your crispy chicken bites in a generous amount of Buffalo wing sauce for that signature savory and spicy flavor.
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
- In another bowl, whisk eggs and buttermilk until combined.
- Dredge chicken pieces in flour mixture, then dip into egg mixture, and dredge again in flour mixture.
- Place coated chicken on a wire rack set over a baking sheet.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Fry chicken pieces in batches until golden brown and cooked through, about 4–6 minutes.
- Remove chicken with slotted spoon and drain on clean wire rack.
- In a saucepan, heat Buffalo wing sauce until warm.
- Toss fried chicken pieces in warmed sauce until well coated.
- Serve immediately.
Substitution
Boneless Wings from Buffalo Wild Wings copycat recipes typically use tender chicken breasts coated in a mixture of flour and cornstarch to achieve a crispy texture. If you don't have buttermilk on hand, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar to maintain the acidity needed for tenderizing the chicken. When frying, maintaining oil temperature between 350degF and 375degF is crucial to ensure the wings cook evenly and develop a golden crisp without absorbing excess oil. You can customize the heat level by adjusting the cayenne pepper in the batter or choosing a milder wing sauce to suit your spice preference. Your choice of cooking equipment, such as a wire rack for draining, helps keep the wings crispy instead of soggy after frying.
Tips
Ensure the oil temperature is accurately maintained at 350degF (175degC) to achieve a crispy exterior without undercooking the chicken inside. Coat each chicken piece evenly by following the dredge-egg-dredge process to create a thick, crunchy batter that holds the sauce well. Use a wire rack for draining fried chicken to prevent sogginess caused by trapped oil. When tossing chicken in the warmed Buffalo wing sauce, do so gently to keep the crispy texture intact while thoroughly coating each piece for maximum flavor.
Nutritions
Boneless Wings from Buffalo Wild Wings provide a protein-rich meal, thanks to the lean chicken breast used as the base. The crispy batter adds carbohydrates and fats, with a moderate amount of calories coming from deep frying in vegetable oil. The Buffalo wing sauce contributes minimal calories but packs a flavorful punch with spices that may boost metabolism. Your choice of dipping sauce and portion size can impact the overall nutritional profile, so enjoy these wings as part of a balanced diet.
Storage
Store leftover boneless wings in an airtight container and refrigerate within two hours of cooking to maintain freshness. For best texture, separate wings with parchment paper to prevent sticking and consume within 3-4 days. Reheat in an oven or air fryer at 350degF (175degC) for 8-10 minutes to preserve the crispy coating and juicy interior for your next serving.
Variation or Alternatives
For a variation, substitute chicken breasts with boneless thighs to increase juiciness and flavor in your wings. Swap the Buffalo wing sauce for a honey garlic glaze or a spicy Korean gochujang sauce for a different taste profile. Use panko breadcrumbs mixed with the flour for an extra crispy texture in the batter. You can also bake the wings on a wire rack at 425degF (220degC) for 20-25 minutes instead of frying to reduce oil content while maintaining a crispy exterior.
Allergies
Boneless Wings from Buffalo Wild Wings contain common allergens such as wheat (all-purpose flour) and eggs, which can trigger allergic reactions in sensitive individuals. The buttermilk in the batter may cause issues for those with dairy allergies or lactose intolerance. You should exercise caution and check ingredient details if you have food allergies to avoid adverse effects.
Why this recipe?
Buffalo Wild Wings' Boneless Wings menu offers tender, flavorful chicken pieces that appeal to those seeking a hassle-free eating experience without bones. The variety of signature sauces and seasonings allows for customizable taste, satisfying diverse flavor preferences. You can easily replicate the crisp texture and bold flavors at home, making a copycat recipe both rewarding and cost-effective. Trying to recreate this popular menu item lets you enjoy a restaurant favorite with personalized spice levels and fresh ingredients.