Boneless Buffalo Wing Recipe
This easy boneless buffalo wing recipe starts with extra-crispy popcorn chicken then gets tossed in a homemade truffalo sauce made with buffalo sauce, truffle butter, ranch seasoning, white wine vinegar, and Montreal steak seasoning. They’re crispy, saucy, and perfect for serving with ranch for an easy appetizer!
There’s a restaurant near us that has truffle buffalo flavored wings. Every time we get them I’m reminded that buffalo sauce + truffle is such a good combination. Don’t worry there’s only a little bit of truffle. So they don’t taste overpoweringly truffle-y. It’s just enough to add a little something to make the buffalo flavor taste even better.
And becase we love them so much, I decided to create an easy at home version. (Mainly because wing places can get pretty pricey!!!!)
And when I say easy at home version, I mean very easy. I’m using frozen popcorn chicken as the “wing” base. So therse are boneless buffalo wings in the loosest sense of the word. But I prefer using popcorn chicken over regular frozen chicken nuggets or boneless wings because the breading tends to be thicker and crispier. The extra crust gives the sauce something to cling to and doesn’t get soggy with the sauce on it.
My #1 tip is to cook the popcorn chicken a little longer than the package tells you to. You want ithe chicken to be extra crispy so that once it’s tossed in the truffalo sauce the coating holds up and doesn’t get soggy.
The truffalo sauce
The sauce is buffalo sauce with a few add-in that make it so so good: truffle butter, ranch seasoning, white wine vinegar, and Montreal steak seasoning.
If you can’t find truffle butter, you can use a truffle oil mixed with regular butter.
And I will say the same thing about the vinegar and Montreal steak seasoning that I say about them in my buffalo chicken dip: do not skip them!! Seasoning the sauce makes it taste like something more than buffalo sauce dumped over chicken. The vinegar cuts through the richness of the butter and buffalo sauce and the Montreal steak seasoning add a little extra something to round it all out.
What to serve with this boneless buffalo wing recipe
The classic recommendation would be dunked in ranch plus some celery and carrots on the side for a great football watching snack.
But I also love topping these on a salad and turing these into dinner. Make a house salad with whatever you like, then pile the boneless buffalo wings on top and drizzle the whole thing with ranch. A buffalo chicken wing salad if you will.
You could also chop up the wings and toss it in a wrap or serve them with fries if you want to make them more of a meal.
Can I make homemade boneless buffalo wings?
Absolutely. I use frozen popcorn chicken because the entire appeal of this recipe for me is how easy it is. But you can absolutely make your own.
For me, if I’m making these for people coming over to watch football, I’m probably going with the frozen popcorn chicken. The sauce is really the main part that makes them special. Nobody needs to know how little effort the chicken required!!
Boneless Buffalo Wing Recipe
Ingredients
For the Wings:
- 2 (26-ounce) bags frozen popcorn chicken (or chicken nuggets)
For the Truffalo Sauce:
- 1 cup buffalo sauce
- 4 Tablespoons truffle butter (or 1 Tablespoon truffle oil + 3 Tablespoons unsalted butter)
- 1 (1-ounce) packet ranch powder (about 2 Tablespoons)
- 1 teaspoon white wine vinegar
- 1 teaspoon Montreal Steak Seasoning
For Serving:
- Ranch
- Carrot sticks
- Celery Sticks
Instructions
For the Wings:
- Preheat the oven to the temperature on the popcorn chicken package.
- Line a baking sheet with parchment paper and arrange the popcorn chicken on the prepared baking sheet.
- Fully bake the popcorn chicken according to the package instructions.
For the Truffalo Sauce:
- In a medium saucepan over medium-high heat, add all of the truffalo sauce ingredients. Cook for 3 to 5 minutes, or until the butter has melted. Stir frequently to combine all of the ingredients.
- When the chicken nuggets are done and still hot, transfer them to a large bowl.
- Pour the truffalo sauce over the chicken and toss to coat evenly.
For Serving:
- Serve the truffalo wings immediately with ranch, carrots, and celery.
