Air Fryer Boneless Buffalo Wings

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AIR FRYER BONELESS BUFFALO WINGS!! Can you tell I’m excited!?!?!

This is one of my favorite buffalo chicken recipes. If it’s not mine, I’m pretty sure it’s Michael’s favorite. He is obsessed. My love for buffalo anything runs deep – buffalo chicken tenders, buffalo Brussel sprouts, twice-baked sweet potatoes, chicken salad – the list can go on.

Chicken wings were one of my favorite things growing up, and I’m so excited to share this easy and healthy way to make them at home with you guys! These air fryer boneless buffalo wings are lightly breaded in a homemade gluten-free flour mix. Then baked in the air fryer for a crispy outside, juicy in the middle, boneless buffalo wing. And finally tossed with an easy homemade buffalo sauce.

The ingredients make them naturally gluten-free, dairy-free, paleo, and Whole30. Plus, using the air fryer makes “frying” foods so easy, as you don’t have to use all the oil you normally would. It also gives you the perfect crispiness that sometimes you can’t achieve in the oven, and it’s a lot faster!

The outcome is the best appetizer, party, or game day food. Perfect for the Super Bowl coming up, if you ask me! Once done, we love serving them with some veggies and our favorite dipping sauce. Guacamole pairs perfectly with the buffalo sauce and helps balance out the spice from the wings. Good Foods Chunky Guacamole is our favorite – it’s made from real, whole food ingredients, tastes delicious, and doesn’t have any preservatives.

Air fryer boneless buffalo wings ingredients

• chicken breast
• almond flour – this flour makes the majority of the breading.
• tapioca flour – the second part of the breading, which helps lighten up the almond flour and fries up nicely.
• eggs – you’ll need 2 eggs for whisking.
• chili powder – for a little extra flavor and also to add some color to the breading
• paprika – same as the chili powder.
• cayenne pepper – a little added kick!
• ghee or butter
• hot sauce
• lemon juice
• garlic powder
• salt

How to make air fryer boneless buffalo wings

1. Make your breading. In a small bowl, mix together the almond flour, tapioca flour, chili powder, paprika, cayenne, and salt and pepper.
2. Set up an assembly line with cubed chicken, whisked eggs, and the flour mixture.
3. Bread the chicken. Dip a piece of the chicken in the egg mixture, making sure it is fully coated. Roll in the flour mixture, fully coating and shaking off any excess. Place on a plate and repeat with the remaining chicken.
4. Cook. Spray the bottom of your air fryer with some avocado oil. Place chicken in a single layer in your air fryer basket, spreading out evenly and leaving room in between pieces so the air can easily flow through. Spray the top of the chicken with a light coating of avocado oil. Close the drawer, set the air fryer on manual at 375°F for 15 minutes, pausing halfway through to flip them up, making sure they are still evenly spread out after flipping. Once done, they should be crispy and golden brown. Depending on the size of your air fryer, you will probably have to cook the chicken in two batches to make sure they are not overcrowded.
5. When the chicken is cooking, make the buffalo sauce. Add hot sauce, ghee, lemon juice, garlic powder, paprika, cayenne, and salt to a small saucepan over medium-low heat. Cook until warmed through and combined, about 3 minutes.
6. Coat chicken. Once the chicken is done, add it to a large bowl and pour the buffalo sauce over the chicken. Carefully stir to coat the chicken (I find using a spoon works the best). Make sure to mix carefully, as you don’t want the breading to come off.
7. Enjoy! Serve with guacamole, ranch or blue cheese, carrots, celery, and more hot sauce!

Can you pan-fry these?

I haven’t tried, but many of you have, and it works great! You can follow the method for this popcorn chicken and add about 3/4-1 cup of oil to a large skillet and let it get hot. Fry the chicken in batches, making sure not to overcrowd them.

Can you bake these?

Again, I haven’t tried, but many of you have and say it works well. Line a baking sheet with parchment paper. Place a wire rack on top of the parchment paper and spray it with cooking spray/oil (necessary to help them not stick) to help with even airflow. Bake at 375 for 15-20 minutes until crispy and cooked through. If desired, put them under the broiler for 2-3 minutes to get them extra crispy. 

Storage and reheating

• fridge – store leftovers in an airtight container in the refrigerator for up to 4 days.
• freezer – I have not tried freezing this recipe and am not sure if it would work, as they could lose their crispy texture.
• reheating – to reheat, place leftovers in the air fryer and cook for 5-7 minutes, or until warmed through.

More healthy air fryer recipes

• air fryer salmon bites
• the best air fryer french fries
• crispy air fryer brussel sprouts
• air fryer buffalo wings
• air fryer sweet potato fries

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

4.59 from 77 votes

Air Fryer Boneless Buffalo Wings

Author: Kelly Nardo

Healthy air fryer boneless buffalo wings! Crispy breading on the outside, perfectly tender chicken on the inside, and tossed in a delicious homemade buffalo sauce. The outcome is a delicious appetizer, party dish, or game day food. Gluten-free and dairy-free.

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Course: Appetizer

Calories: 462kcal

Protein: 37.1g

Carbs: 14.5g

Fat: 24g

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

equipment

• air fryer

ingredients

Air Fryer Boneless Buffalo Wings

• 1 1/2 pounds chicken breasts, cut into 1-inch bite-size pieces
• 2 large eggs, whisked
• 3/4 cup almond flour
• 1/4 cup + 2 tablespoons tapioca flour
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4-1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• avocado oil, or similar cooking spray
• for serving – guacamole, ranch dressing, blue cheese dressing, carrot sticks, celery sticks, buffalo sauce…

Buffalo Sauce

• 2 tablespoons ghee
• 1/2 cup hot sauce (I suggest Frank's for the best flavor)
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• salt, to taste

instructions

• Make your breading and whisk your eggs. In a small bowl, mix together the almond flour, tapioca flour, chili powder, paprika, cayenne, and salt and pepper. In a separate shallow bowl, whisk your eggs.
• Set up an assembly line with cubed chicken, whisked eggs, and the flour mixture.
• Bread the chicken. Dip a piece of the chicken in the egg mixture, making sure it is fully coated. Roll in the flour mixture, fully coating and shaking off any excess. Place on a plate and repeat with the remaining chicken.
• Cook. Spray the bottom of your air fryer with some avocado oil. Place chicken in a single layer in your air fryer basket, spreading out evenly and leaving room in between pieces so the air can easily flow through. Spray the top of the chicken with a light coating of avocado oil. Close the drawer, set the air fryer on manual at 375°F for 15 minutes, pausing halfway through to flip them up, making sure they are still evenly spread out after flipping. Once done, they should be crispy and golden brown. Depending on the size of your air fryer, you will probably have to cook the chicken in two batches to make sure they are not overcrowded.
• When the chicken is cooking, make the buffalo sauce. Add hot sauce, ghee, lemon juice, garlic powder, paprika, cayenne, and salt to a small saucepan over medium-low heat. Cook until warmed through and combined, about 3 minutes.
• Coat chicken. Once the chicken is done, add it to a large bowl and pour the buffalo sauce over the chicken. Carefully stir to coat the chicken (I find using a spoon works the best). Make sure to mix carefully, as you don't want the breading to come off.
• Enjoy! Serve with guacamole, ranch or blue cheese, carrots, celery, and more hot sauce!

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nutrition

Nutrition Facts

Air Fryer Boneless Buffalo Wings

Amount Per Serving (1 serving (1/4 of recipe))

Calories 462 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6.5g41%

Polyunsaturated Fat 4g

Monounsaturated Fat 10.7g

Cholesterol 233mg78%

Sodium 1295mg56%

Potassium 840mg24%

Carbohydrates 14.5g5%

Fiber 2.5g10%

Sugar 1.5g2%

Protein 37.1g74%

Vitamin A 966IU19%

Vitamin C 0.2mg0%

Calcium 79mg8%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn

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