Baked Buffalo Chicken Bites
My buffalo chicken bites are baked instead of fried. They’re made completely from scratch, even the sauce. This recipe has replaced store-bought frozen breaded chicken in our house. I hope it does the same for you!
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Each piece of chicken is breaded with homemade breadcrumbs for the perfect crunch without the additives in store bought mixes. They’re baked in the oven for a healthier crisp rather than frying. After cooking, they’re tossed in a homemade buffalo sauce for the perfect flavor. You’re going to love them!
Baked Boneless Buffalo Wings Recipe Inspiration
My husband and I’s love for boneless buffalo wings inspired this recipe. We love grabbing wings out on date night so I decided to make my own at home. They’re healthier, cheaper, and dare I say more delicious!
Why You’ll Love this Recipe
- Super easy recipe to follow
- Only wholesome ingredients are used
- Taste better than the restaurants
- You can control the heat level
What’s the Deal with Boneless Wings?
As you may have heard in the news or online publications, people think boneless wings are just chicken nuggets, which they are. The one large difference is boneless wings are chunks of chicken breast while chicken nuggets are usually ground chicken that’s been shaped.
Recipe Tips & Notes
- Don’t skip over the double dredging before baking. This creates an extra crisp breading.
- Cut your chicken with kitchen scissors, it makes the process so much easier and faster.
- Use old bread to make breadcrumbs for this recipe and reduce food waste in your home.
- To make the dredging process faster, put a lid on the mixing bowl full of breading mixture and toss the chicken pieces all at once.
- Use my homemade buffalo sauce recipe, it’s the best sauce for these wings!
How to Make Wings Ahead of Time
If you’re looking to meal prep or make the wings ahead of time, follow the recipe all the way until you toss them in sauce. Instead of tossing, let them cool and store in the freezer.
Reheating Frozen Boneless Chicken Wings
When you’re ready to eat just place as many as you’d like on a baking sheet and bake for 20 minutes at 425 degrees. Toss in sauce when you’re done.
Ingredients
- 2 chicken breasts (boneless skinless)
- 1 cup buffalo sauce (my homemade recipe is the best)
Breading
- 1/2 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
Egg Mixture
- 1/2 cup milk (dairy or dairy-free)
- 1 Tbsp hot sauce
- 1 egg
Kitchen Tools You’ll Need (affiliate links)
- 2 mixing bowl (one with a lid)
- whisk
- baking sheet
- tongs
How to Make Boneless Buffalo Wings in the Oven
First, trim off any excess fat on each chicken breast and slice into wing size pieces.
Second, in a mixing bowl add breadcrumbs, flour, salt, pepper, and garlic. Mix to combine and set aside.
Third, in a second mixing bowl add milk, hot sauce, and egg. Whisk to combine and set aside.
Forth, preheat the oven to 425 degrees Fahrenheit.
Fifth, prepare a baking sheet by adding a layer of parchment paper or grease with butter and dusting of flour. Set aside.
Sixth, take each piece of chicken, dip it first in the egg mixture, then the breading mixture, repeat for a second round of dredging (wet and dry), then place on a baking sheet.
Seventh, do this for all pieces of chicken.
Eighth, bake for 10 mins at 425 degrees
Ninth, flip each piece of chicken over, turn the heat up to 450 degrees, and bake for an additional 10-15 minutes.
Tenth, toss wings in buffalo sauce and enjoy!
Alternative Cooking Methods
You can also use a skillet, an air fryer, or a fryer to cook these wings. I recommend baking them in the oven for a healthier crisp.
Storage Tips
My favorite way to store leftover wings is to freeze them in an airtight container for maximum freshness. They’ll last up to 3 months in the freezer. You can also store cooled-down wings in the fridge for up to 2 days.
Sides to Serve with Buffalo Wings
- potato crisps
- baked potatoes
- homemade fries
- sweet potato fries
- potato wedges
- ranch dressing
- carrots and celery
Recipe FAQ
How do you cut chicken breasts for boneless wings?
You can use a sharp knife to cut chicken breasts into even chunks for boneless wings. Or my favorite way is using kitchen scissors to cut the breasts into chunks. It’s not super important what direction you cut or how you do it.
What cut of meat is boneless buffalo wings?
Boneless wings are made out of chicken breasts cut into chunks.
Aren’t boneless wings just chicken nuggets?
Basically yes, they’re just chicken breasts cut into chunks. However, a regular chicken nugget is ground chicken that’s been shaped and breaded.
Do I sauce my wings before or after I bake them?
It’s best to sauce wings after you bake them for the most flavor.
Can I coat chicken with baking powder instead of flour?
You can use a little baking powder in your breading mixture for a crispier breading. But I don’t recommend substituting baking powder for flour.
Are baked chicken wings healthy?
Baked chicken wings are much healthier than fried due to the lack of oil being used. This alone cuts down on unhealthy fats and additives.
More Delicious Chicken Recipes
- Buffalo Chicken Stuffed Sweet Potatoes (Using a Slow Cooker)
- Baked Cranberry Chicken with Thyme
- Skillet Pomegranate Chicken Breast Recipe
- Easy Chicken Broccoli Stir Fry (Healthy 20 Minute Recipe)
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Baked Buffalo Chicken Bites
Ingredients
For the Chicken
- 1 large boneless skinless chicken breast (or 2 small)
- 1 cup all-purpose flour (I use organic, unbleached)
- 1 cup breadcrumbs (I use homemade breadcrumbs)
- 1 cup milk (I use whole milk)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
For the Sauce
- 6 Tbsp butter (I use grass-fed salted)
- 1/2 cup hot sauce (Frank's RedHot is the best but you can use any)
- 1 tsp garlic powder
Instructions
- NOTE: You can double this recipe as many times as you'd like.
Make the Oven-Baked Fried Chicken
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice chicken breast into small bite sized pieces about 1-2 inches in size. You should get a good amount of them. Set aside.
- In a small bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
- In a second bowl, whisk together milk, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
- In a third bowl, add breadcrumbs, 1/4 tsp salt, and 1/8 tsp pepper into another small bowl. Mix to combine. Set aside.
- Place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line, in that order, so everything is set up.
- Dredge each piece of chicken by dipping it in the flour mixture, shaking excess off. Then dip it into the wet mixture ensuring all sides are coated. Let excess drip off. Finally, dip it in the breadcrumbs ensuring it is completely coated. Place breaded piece of chicken on the sheet pan.
- Repeat until all pieces are breaded. Make sure they aren’t touching on the pan.
- Bake at 425 degrees Fahrenheit for 20-25 minutes, until fully baked and crunchy. No need to flip while baking!
Make the Sauce (while chicken bakes)
- Place butter in a small saucepan and melt over medium heat.
- Once melted, add hot sauce and garlic powder. Whisk until completely combined and no butter residue is around the edges of the pan.
- Either remove from heat and let cool before storing in an airtight container in the fridge or leave it warming over medium heat for 2-3 more minutes for a warmer sauce that’s ready to use. Enjoy!
Toss Bites
- Once chicken is baked, add to a large mixing bowl along with as much sauce as you desire. Toss or stir to fully coat. Serve and enjoy!