Extra saucy and bursting with flavor-these baked boneless buffalo wings are a guaranteed game day win! Whip them up on a weeknight or serve to a hungry crowd.
Chicken fingers-whether you call them tenders, bites, or strips-are a forever favorite whether you're serving them for game day, party appetizer, or a quick dinner. This version takes them up a notch with tossing in buffalo sauce that soaks right into the crunchy coating. Extra saucy on the outside, juicy on the inside, and so irresistible even classic wings can't compete.
You'll Love These Boneless Buffalo Wings
- Baked, not fried, with still wonderful texture
- Made from simple ingredients
- Versatile-try different sauces instead of buffalo
- Kid and adult approved
- Wonderful for a party or quick dinner
Here Are The Ingredients You Need & Why
- Chicken: Use boneless, skinless chicken breasts, and cut them into 1-inch sized pieces for quick (and even!) baking.
- Flour: This will be the first layer of the coating, after the chicken is seasoned with salt and pepper.
- Eggs & Milk: Combining these gives creates the wet layer that helps the cornflake coating adhere to the chicken-otherwise it slides right off.
- Cornflakes: That's right, the cereal! You'll crush them up to create a crunchy coating.
- Buffalo Sauce: Or wing sauce. You can even try BBQ sauce or any of your favorite sauces.
- Salt & Pepper: Basic spices to season the chicken.
- Onion Powder, Garlic Powder & Paprika: Simple cabinet staples that help give extra flavor.
In Photos: How to Make Boneless Buffalo Wings
I've included step-by-step photos below to help follow this recipe. See the recipe card the full printable recipe instructions at the bottom of this post.
Start with the coating on the chicken-it has 3 layers. Cut the chicken in 1.5-inch pieces.
Toss the chicken pieces in the flour, then dip in the egg mixture. Then coat generously in cornflakes, and finally place on the baking sheet.
After they finish baking, let them cool for 5 minutes. When ready, toss in the warm buffalo sauce.
Serving Options
- Game Day & Parties: Pile them high on a platter and serve with celery and carrot sticks with blue cheese or ranch. A wonderful choice when deciding on Super Bowl recipes!
- Salads: Chop up and add to green salad with your favorite dressing.
- Wraps: Chop up or keep whole and wrap in a tortilla with lettuce and tomato paired with blue cheese or ranch.
- Pizza: Chop up and add on a pizza for buffalo-style!
FAQ
Toss the wings in the buffalo sauce after they cook, right before you're ready to serve!
It depends on the recipe. These use a combination of flour, milk, and crushed cornflakes instead of breadcrumbs.
Boneless Buffalo Wings
Description
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1.5-inch pieces
- ¾ cup all-purpose flour
- 5 cups cornflakes cereal, crushed
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- 2 large eggs
- ⅓ cup milk
- 1 ½ cups buffalo sauce
Instructions
- Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Place the bite-sized pieces of chicken in a large bowl. Add ½ teaspoon salt and ½ teaspoon pepper. Then, add flour, and stir to coat. Set aside.
- Place the cornflakes, remaining salt and pepper, garlic powder, paprika, and onion powder into a large bowl. Stir and set aside. Whisk the eggs and milk together in a small bowl.
- Set your bowls up in stations. Shake the excess flour off the chicken and dip each piece into the egg mixture, letting any excess drip off. Then generously roll into the cornflake mixture, shaking off excess. Place onto the prepared baking sheet. Repeat until all chicken pieces are done.
- Bake for 20-22 minutes, flipping halfway. (During this time, I warm the buffalo sauce). Remove from the oven and allow the chicken to cool for 5 minutes.
- Carefully place the chicken bites into a large bowl. Pour the warm buffalo sauce on top and gently stir to coat. Serve warm with celery, carrots, blue cheese or ranch.
- Leftovers keep well in the refrigerator for up to 1 week. Reheat in the air fryer or oven until warmed through.
Notes
- Make Ahead & Freezing Instructions: Prepare the chicken through step 5. Refrigerate for up to 1 day before continuing with step 6. You can also freeze the baked and cooled chicken before tossing in buffalo sauce. Bake frozen chicken at 400°F for 20 minutes or until warmed through, flipping halfway.
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