Boneless Buffalo Wings

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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.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 260kcal

Author: Christina

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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