Chili's Boneless Buffalo Wings

Chili's Boneless Buffalo Wings

Chili's famous buffalo wings can be re-created at home with the aid of a deep fryer. Be sure to serve with blue cheese dressing, just like at the restaurant!


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Preparation Time20 min


  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 2 chicken breast fillets
  • 6 cups vegetable oil
  • 1/4 cup Frank's Louisiana Hot Sauce or Crystal
  • 1 tablespoon butter or margarine


1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.

3. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

5. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

6. As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.

7. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with blue cheese dressing and sliced celery on the side.


Serves 2-4 as an appetizer.


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This is a great recipe BUT the picture is regular chicken wings not boneless proof reader was asleep again I have fixed this or times a month since I first got it A Use blinder to mix the egg milk B Thread the chicken on bamboo skewers no need to soak I didn't like the golfball size doughballs on my fingers when done C Fix the hot sauce but let everyone dip as they wish D Add other spices to the flour mix as you like smoked paprika cumin more cayenne or whatever For the milk-egg bath I mix in a blender then dip chicken on skewers The flour mix I put in an old lb coffee can to coat Then just folow the cooking directions Whoops Clear off a shelf in the fridge to chill after coating very important I use chicken breast tinders for this recipe also and fixRead More or more at a time Deep fry no more than at a time


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