Baked Boneless Buffalo Wings


  • 1 cup flour
  • 2/3 cup panko bread crumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 large egg or 2 egg whites
  • 1/4 cup milk
  • 2 boneless, skinless chicken breasts, cut into small chunks or strips (about 3/4-1 lb. of chicken)
  • 1/4 Cup Buffalo Wing Sauce (I prefer Frank’s)
  • 1-2 tablespoons butter
  • 2 tablespoons water
  1. Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
  2. Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
  3. Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend (double coat if desired) Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.
  4. Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken is cooked through and begins to lightly brown.
  5. Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy, watching it carefully.
  6. Remove from the oven and let them cool while you make the sauce.
  1. Combine the Buffalo Wing Sauce, butter, and water in a microwave-safe dish. (Or in a small saucepan over medium-low heat.) Cover and microwave on high until the mixture begins to bubble, then remove and stir.
  2. Toss chicken and hot sauce mixture in a bowl until all pieces are coated. (Gently tap off any excess flour before tossing with sauce if necessary.)
  3. Serve immediately.
  4. Enjoy!