20 Spicy Boneless Hot Wings Recipes Perfect for Game Day

Game day just got hotter—literally! Whether you’re hosting a crowd or just craving some fiery flavor, these 20 Spicy Boneless Hot Wings Recipes are here to deliver maximum heat with minimal fuss. From sweet-and-smoky glazes to tongue-tingling buffalo kicks, we’ve got a wing for every heat seeker. Grab your napkins (and maybe a cold drink)—these recipes are about to steal the spotlight at your next gathering!

Classic Buffalo Boneless Hot Wings

These crispy, saucy boneless wings deliver all the fiery kick of the original—minus the bones—for game-day perfection in every bite.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup hot sauce (like Frank’s RedHot)
• 4 tbsp unsalted butter, melted
• 1 tbsp honey
• Vegetable oil, for frying
• Ranch or blue cheese dressing, for serving

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into a separate shallow dish.
2. Dip chicken pieces in buttermilk, then dredge in the flour mixture, shaking off excess. Place on a wire rack and let rest 10 minutes.
3. Heat 2 inches of vegetable oil in a Dutch oven to 375°F. Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
4. In a large bowl, whisk 1/2 cup hot sauce, 4 tbsp melted butter, and 1 tbsp honey. Toss fried chicken in sauce until coated.
5. Serve immediately with dressing and celery sticks.

The double-dredge in buttermilk and flour ensures an extra-crunchy crust that holds up to the bold Buffalo glaze.

Tip: For milder wings, reduce hot sauce to 1/4 cup and add 2 tbsp extra butter.

Honey Garlic Boneless Hot Wings

These sticky-sweet, slightly spicy boneless wings are perfect for game day or a cozy night in—just be sure to have extra napkins handy!

Ingredients:

• 1 ½ lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
• ½ cup cornstarch
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• 2 tbsp vegetable oil
• ⅓ cup honey
• ¼ cup soy sauce
• 2 tbsp sriracha (adjust for spice preference)
• 3 cloves garlic (minced)
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (for garnish)
• 2 green onions (thinly sliced, for garnish)

Instructions:

1. In a bowl, toss chicken with cornstarch, salt, black pepper, and garlic powder until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high. Cook chicken in batches for 4–5 minutes per side until crispy and golden. Transfer to a plate.
3. In the same skillet, whisk together honey, soy sauce, sriracha, garlic, and rice vinegar. Simmer for 2 minutes until slightly thickened.
4. Return chicken to the skillet, tossing to coat in the sauce. Cook for 1–2 minutes until sticky and glazed.
5. Garnish with sesame seeds and green onions before serving.

The magic here? The cornstarch coating gives the chicken an irresistible crunch, while the honey-garlic sauce clings perfectly for finger-licking goodness.

Tip: For extra crispiness, let the coated chicken sit for 10 minutes before frying—this helps the cornstarch adhere better.

Spicy BBQ Boneless Hot Wings

These saucy, crispy boneless wings pack a punch with smoky BBQ heat—perfect for game day or whenever you crave bold flavor without the fuss.

Ingredients:

• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ cup BBQ sauce
• 2 tbsp hot sauce (like Frank’s RedHot)
• 2 tbsp honey
• Vegetable oil, for frying

Instructions:

1. In a bowl, soak chicken pieces in 1 cup buttermilk for 15 minutes.
2. In another bowl, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
3. Drain chicken, then dredge in flour mixture until evenly coated.
4. Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 5–6 minutes, turning once, until golden and crispy. Drain on paper towels.
5. In a saucepan, warm ½ cup BBQ sauce, 2 tbsp hot sauce, and 2 tbsp honey over low heat for 2 minutes. Toss fried chicken in sauce until glazed.

The magic here? Buttermilk keeps the chicken juicy while the flour mix delivers that crave-worthy crunch—even under all that sticky-spicy sauce.

Tip: For extra heat, add a pinch of cayenne to the flour or drizzle with more hot sauce before serving.

Lemon Pepper Boneless Hot Wings

These zesty, crispy boneless wings pack a punch of bright lemon pepper flavor—perfect for game day or a quick weeknight snack.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup unsalted butter, melted
• 2 tbsp hot sauce (like Frank’s RedHot)
• 2 tbsp lemon pepper seasoning
• Vegetable oil, for frying

Instructions:

1. In a bowl, soak chicken in 1 cup buttermilk for 20 minutes. Drain and pat dry.
2. In another bowl, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
3. Heat 2 inches of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
4. In a large bowl, toss fried chicken with 1/4 cup melted butter, 2 tbsp hot sauce, and 2 tbsp lemon pepper seasoning until evenly coated.

The magic here? The buttermilk tenderizes the chicken while the lemon pepper adds a tangy, peppery kick that clings to every nook and cranny. Serve with extra hot sauce for dipping!

Tip: For extra crunch, double-dredge the chicken—dip it back in the flour mixture after the buttermilk soak.

Teriyaki Boneless Hot Wings

These sticky-sweet teriyaki wings pack a punch with just the right balance of heat and umami—perfect for game day or a weeknight treat.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp sriracha (adjust for spice preference)
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Toss chicken pieces in 1/2 cup cornstarch until evenly coated.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high. Cook chicken in batches for 4–5 minutes per side until crispy and golden. Transfer to a paper towel-lined plate.
3. In the same skillet, whisk together 1/2 cup teriyaki sauce, 2 tbsp honey, 1 tbsp sriracha, 1 tsp garlic powder, and 1/2 tsp black pepper. Simmer for 2 minutes until slightly thickened.
4. Return chicken to the skillet, tossing to coat in the sauce. Cook for 1–2 minutes until glossy.
5. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The magic here? The cornstarch creates an ultra-crispy crust that locks in juiciness while the sauce clings perfectly.

Tip: For extra crunch, air-fry the coated chicken at 400°F for 12 minutes before saucing.

Garlic Parmesan Boneless Hot Wings

These crispy, saucy boneless wings pack a punch of garlicky, cheesy flavor—perfect for game day or a cozy night in.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup buttermilk
• 1/4 cup hot sauce (like Frank’s RedHot)
• 3 tbsp unsalted butter, melted
• 2 tbsp grated Parmesan cheese
• 1 tsp dried parsley
• Vegetable oil, for frying

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Pour 1/2 cup buttermilk into a separate shallow dish.
2. Dip chicken pieces in buttermilk, then coat evenly in the flour mixture. Repeat for a double layer, then let rest 5 minutes.
3. Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 4–5 minutes per side until golden and crispy. Drain on paper towels.
4. In a large bowl, whisk together 1/4 cup hot sauce, 3 tbsp melted butter, 2 tbsp Parmesan, and 1 tsp parsley. Toss fried chicken in the sauce until coated.

The magic here? The double-dredge creates an extra-crunchy crust that holds up to the bold garlic-Parmesan glaze. Serve with extra ranch or blue cheese for dipping.

Tip: For a lighter version, bake the breaded chicken at 425°F for 15–18 minutes, then toss in the sauce.

Mango Habanero Boneless Hot Wings

These sweet-and-spicy wings pack a tropical punch—perfect for game day or whenever you crave bold flavor without the bones.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup hot sauce (like Frank’s RedHot)
• 1/3 cup mango puree (fresh or store-bought)
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 small habanero pepper, seeded and minced (or 1/2 tsp habanero hot sauce for less heat)
• 2 tbsp unsalted butter
• Vegetable oil, for frying

Instructions:

1. Prep the chicken: Toss chicken pieces with cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Fry: Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
3. Make the sauce: In a saucepan over medium heat, melt 2 tbsp butter. Add 1/4 cup hot sauce, 1/3 cup mango puree, 1 tbsp honey, 1 tbsp apple cider vinegar, and minced habanero. Simmer for 3 minutes, stirring often.
4. Toss & serve: Gently coat fried chicken in the sauce. Serve immediately with cooling sides like ranch or cucumber slices.

The mango’s sweetness tames the habanero’s fire, while the crispy cornstarch crust stays satisfyingly crunchy even after saucing.

Tip: For extra sticky wings, broil sauced chicken for 1–2 minutes after tossing.

Sriracha Lime Boneless Hot Wings

These crispy, saucy wings pack a punch of tangy heat—perfect for game day or whenever you crave bold flavor without the mess.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup Sriracha sauce
• 2 tbsp honey
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp unsalted butter
• 1/4 cup chopped cilantro (for garnish)
• Vegetable oil, for frying

Instructions

1. Prep the chicken: Toss chicken pieces with cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Fry: Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 4–5 minutes per batch until golden and crispy. Drain on paper towels.
3. Make the glaze: In a small saucepan, combine 1/3 cup Sriracha, 2 tbsp honey, 2 tbsp lime juice, and 1 tbsp butter. Simmer over low heat for 2 minutes, stirring until glossy.
4. Toss & serve: Gently coat fried chicken in the warm glaze. Garnish with chopped cilantro.

The magic here? The glaze clings to every nook of the crispy chicken, balancing sweetness, citrus, and heat in each bite.

Tip: For extra crunch, double-fry the chicken—let it rest 5 minutes after the first fry, then crisp again for 2 minutes.

Cajun Spiced Boneless Hot Wings

These crispy, fiery boneless wings pack a punch with bold Cajun seasoning and a sticky-sweet glaze—perfect for game day or whenever you crave heat with a side of crunch.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tsp Cajun seasoning (divided)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup hot sauce (like Frank’s RedHot)
• 2 tbsp honey
• 2 tbsp unsalted butter, melted
• Vegetable oil, for frying

Instructions:

1. Marinate: Toss chicken in buttermilk and 1 tsp Cajun seasoning; let sit 15 minutes.
2. Dredge: In a bowl, mix flour, remaining 1 tsp Cajun seasoning, garlic powder, smoked paprika, and salt. Shake excess buttermilk off chicken, then coat evenly in flour mixture.
3. Fry: Heat 1 inch of oil in a deep skillet to 375°F. Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
4. Glaze: Whisk hot sauce, honey, and melted butter in a large bowl. Toss fried chicken in sauce until fully coated.

The magic here? The buttermilk marinade keeps the chicken juicy while the Cajun-spiced crust delivers a smoky, spicy crunch that’s irresistible.

Tip: For extra heat, add a pinch of cayenne to the flour mix or drizzle with extra hot sauce before serving.

Sweet Chili Boneless Hot Wings

These crispy, saucy boneless wings pack the perfect balance of heat and sweetness—ideal for game day or a fun weeknight treat.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large egg
• 1/2 cup milk
• 1/2 cup sweet chili sauce
• 2 tbsp hot sauce (like Frank’s RedHot)
• 2 tbsp honey
• Vegetable oil, for frying

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. In another bowl, beat 1 large egg with 1/2 cup milk.
2. Toss chicken pieces in the flour mixture, dip into the egg mixture, then coat again in flour. Shake off excess.
3. Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 4–5 minutes, turning once, until golden and crispy. Drain on paper towels.
4. In a saucepan, combine 1/2 cup sweet chili sauce, 2 tbsp hot sauce, and 2 tbsp honey. Simmer for 2 minutes, then toss fried chicken in the sauce until evenly coated.

The magic here? The double-dredge method ensures an extra-crunchy bite, while the sweet-spicy glaze clings beautifully without turning soggy.

Tip: For extra heat, add a pinch of cayenne to the flour mix or drizzle with sriracha before serving.

Jerk Seasoned Boneless Hot Wings

These fiery, Caribbean-inspired wings pack bold jerk flavor with a crispy finish—perfect for game day or whenever you crave heat with a hint of sweetness.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 1 tbsp jerk seasoning (store-bought or homemade)
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp honey
• 1 tbsp lime juice
• 1/4 cup vegetable oil, for frying

Instructions:

1. In a large bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp brown sugar, 1 tbsp jerk seasoning, and 1/2 tsp cayenne pepper. Toss chicken pieces in the mixture until evenly coated.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry chicken in batches for 4–5 minutes per side, until golden and crispy. Drain on paper towels.
3. In a separate bowl, whisk 1/2 cup hot sauce, 2 tbsp honey, and 1 tbsp lime juice. Toss fried chicken in the sauce until glossy.

The magic here? The crispy flour-cornstarch crust locks in juiciness while the jerk-honey glaze clings to every nook. Serve with extra lime wedges to cut through the heat.

Tip: For extra depth, marinate the chicken in 2 tbsp jerk seasoning + 1 tbsp oil for 30 minutes before breading.

Korean Gochujang Boneless Hot Wings

These sticky-sweet-spicy wings pack a punch with Korean gochujang’s deep umami heat—perfect for game day or whenever you crave bold flavor without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 cup cornstarch
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp neutral oil (like canola)
• 1/3 cup gochujang paste
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Crisp the chicken: Toss chicken pieces with cornstarch, 1/2 tsp black pepper, and 1/2 tsp salt until evenly coated. Heat 2 tbsp oil in a large skillet over medium-high. Cook chicken in batches for 4–5 minutes per side until golden and crispy. Transfer to a plate.
2. Make the glaze: In the same skillet, whisk together 1/3 cup gochujang, 3 tbsp honey, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 cloves minced garlic, and 1 tsp ginger. Simmer for 2 minutes until glossy.
3. Toss & serve: Return chicken to the skillet, tossing to coat in the glaze. Cook 1 minute more. Garnish with 1 tbsp sesame seeds and 2 sliced green onions.

The magic here? Gochujang’s fermented complexity balances the honey’s sweetness, while cornstarch gives the chicken an irresistible crackly crust.

Tip: For extra heat, add 1 tsp Korean chili flakes (gochugaru) to the glaze.

Smoky Chipotle Boneless Hot Wings

These boneless wings pack a smoky, spicy punch with a hint of sweetness—perfect for game day or whenever you crave bold flavor without the fuss.

Ingredients:

• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ cup hot sauce (like Frank’s RedHot)
• 2 tbsp honey
• 1 tbsp chipotle in adobo, minced
• 1 tbsp melted butter
• Vegetable oil, for frying

Instructions:

1. In a bowl, soak chicken pieces in buttermilk for 20 minutes.
2. In another bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper.
3. Drain chicken, then dredge in the flour mixture, pressing to coat evenly.
4. Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 5–6 minutes, turning once, until golden and crispy. Drain on paper towels.
5. In a saucepan, combine hot sauce, honey, chipotle in adobo, and melted butter. Simmer for 2 minutes, stirring.
6. Toss fried chicken in the sauce until fully coated. Serve immediately.

The double-hit of smoky paprika and chipotle gives these wings a deep, complex heat that’s balanced by the honey’s sweetness—no boring buffalo sauce here!

Tip: For extra crispiness, let the coated chicken rest on a wire rack for 5 minutes before frying.

Thai Peanut Boneless Hot Wings

These crispy, saucy wings pack a punch with creamy peanut butter and a hint of heat—perfect for game day or a fun weeknight twist!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil, for frying
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sriracha
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 tbsp chopped cilantro (for garnish)
• 1 tbsp crushed peanuts (for garnish)

Instructions:

1. Coat the chicken: Toss chicken pieces with cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Fry until crispy: Heat 1/4 cup vegetable oil in a large skillet over medium-high. Cook chicken in batches for 4–5 minutes per side, until golden and crispy. Drain on paper towels.
3. Make the sauce: In a bowl, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp sriracha, 1 tbsp lime juice, and 1 clove minced garlic until smooth.
4. Toss & serve: Gently toss fried chicken in the sauce. Garnish with 1 tbsp cilantro and 1 tbsp crushed peanuts.

The magic here? The sauce clings to every nook of the crispy chicken, balancing sweet, spicy, and nutty in every bite.

Tip: For extra crunch, air-fry the coated chicken at 400°F for 12 minutes, flipping halfway.

Buffalo Ranch Boneless Hot Wings

These crispy, saucy bites pack the perfect punch of spicy buffalo and cool ranch—game-day snacking just got a major upgrade.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 cup buffalo hot sauce
• 2 tbsp unsalted butter, melted
• 1/4 cup ranch dressing
• 1 tbsp chopped fresh chives (for garnish)

Instructions:

1. Marinate: Soak chicken in buttermilk for 30 minutes at room temperature.
2. Dredge: In a bowl, whisk flour, garlic powder, onion powder, and salt. Toss marinated chicken in the mixture until fully coated.
3. Fry: Heat oil in a deep skillet to 375°F. Fry chicken in batches for 5–6 minutes until golden and crispy. Drain on paper towels.
4. Toss: In a large bowl, stir buffalo sauce and melted butter. Add fried chicken and toss to coat evenly.
5. Serve: Drizzle with ranch dressing and sprinkle with chives.

The magic here? The buttermilk marinade keeps the chicken juicy while the flour mix delivers that crave-worthy crunch. No one will guess how simple these are to whip up!

Tip: For extra heat, add a pinch of cayenne to the flour mix or a dash of hot sauce to the ranch.

Maple Sriracha Boneless Hot Wings

These sweet-spicy boneless wings are the ultimate game-day snack—sticky, crispy, and packed with bold flavor that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup maple syrup
• 2 tbsp Sriracha
• 1 tbsp soy sauce
• 1 tbsp unsalted butter
• 1 tbsp vegetable oil
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Toss chicken pieces with cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high. Cook chicken in a single layer for 4–5 minutes per side until golden and crispy. Work in batches if needed.
3. In a small saucepan, combine 1/4 cup maple syrup, 2 tbsp Sriracha, 1 tbsp soy sauce, and 1 tbsp butter. Simmer over low heat for 2 minutes until glossy.
4. Toss crispy chicken in the sauce until fully coated. Garnish with green onions.

The magic here? The cornstarch coating fries up extra-crispy, so every bite holds onto that sticky maple-Sriracha glaze perfectly.

Tip: For extra heat, add a pinch of cayenne to the sauce—or drizzle with extra Sriracha before serving.

Pineapple Jalapeño Boneless Hot Wings

Sweet, spicy, and totally addictive—these boneless wings pack a tropical punch with a fiery kick!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/2 cup pineapple juice
• 1/3 cup hot sauce (like Frank’s RedHot)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 2 tbsp vegetable oil, for frying

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt. Dip chicken pieces in 1/2 cup buttermilk, then coat evenly in the flour mixture.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Fry chicken in batches for 4–5 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate.
3. In a saucepan, combine 1/2 cup pineapple juice, 1/3 cup hot sauce, 2 tbsp honey, and 1 tbsp soy sauce. Simmer for 5 minutes until slightly thickened. Toss fried chicken and 1 sliced jalapeño in the sauce until fully coated.

The sticky-sweet glaze clings to every nook of the crispy chicken, while the jalapeño adds a fresh, fiery crunch—perfect for game day or a fun twist on taco night!

Tip: For extra caramelization, broil the sauced wings for 2–3 minutes before serving.

Ranch Drizzled Boneless Hot Wings

These crispy, saucy boneless wings are a game-day must—tossed in spicy buffalo sauce and finished with a cool, creamy ranch drizzle for the ultimate bite.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 2 tbsp vegetable oil, for frying

Instructions:

1. In a bowl, soak chicken pieces in buttermilk for 15 minutes.
2. In another bowl, whisk together flour, garlic powder, paprika, salt, and black pepper. Dredge chicken in the flour mixture, shaking off excess.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches for 4–5 minutes per side until golden and crispy. Drain on paper towels.
4. Toss fried chicken in buffalo sauce until evenly coated. Drizzle with ranch dressing and serve immediately.

The contrast of spicy buffalo and cool ranch makes these wings irresistible—plus, skipping the bones means maximum crunch in every bite.

Tip: For extra-crispy results, let the breaded chicken rest for 5 minutes before frying.

Bourbon Glazed Boneless Hot Wings

These sticky-sweet, slightly spicy wings are perfect for game day—or any day you crave bold flavor with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup bourbon
• 1/4 cup hot sauce (like Frank’s RedHot)
• 3 tbsp honey
• 2 tbsp unsalted butter
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• Vegetable oil, for frying

Instructions

1. Prep the chicken: Toss chicken pieces with cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Fry: Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
3. Make the glaze: In a saucepan over medium heat, combine 1/4 cup bourbon, 1/4 cup hot sauce, 3 tbsp honey, 2 tbsp butter, 1 tbsp soy sauce, and 1/2 tsp garlic powder. Simmer for 3–4 minutes, stirring, until slightly thickened.
4. Toss & serve: Gently toss fried chicken in the warm glaze until fully coated. Serve immediately.

The bourbon adds a smoky depth that balances the heat, while the cornstarch coating keeps the chicken extra crunchy—even under all that glossy sauce.

Tip: For extra kick, add a pinch of cayenne to the glaze or serve with extra hot sauce on the side.

Spicy Mustard Boneless Hot Wings

These crispy, saucy boneless wings pack a punch with a tangy-spicy mustard glaze that’ll have you licking your fingers clean.

Ingredients:

• 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 2 tbsp unsalted butter
• Vegetable oil, for frying

Instructions:

1. Marinate the chicken: Toss chicken pieces with buttermilk in a bowl. Let sit for 20 minutes (or up to 2 hours in the fridge).
2. Prep the coating: In a separate bowl, whisk flour, garlic powder, smoked paprika, salt, and black pepper.
3. Fry the chicken: Heat 1 inch of vegetable oil in a deep skillet to 375°F. Shake excess buttermilk off chicken, coat in flour mixture, and fry in batches for 4–5 minutes until golden and crispy. Drain on a paper towel-lined plate.
4. Make the glaze: In a small saucepan, combine hot sauce, Dijon mustard, honey, and butter. Simmer over low heat for 3 minutes, stirring until smooth.
5. Toss and serve: Gently toss fried chicken in the glaze until evenly coated. Serve immediately.

The magic here? The Dijon mustard adds a sharp, grown-up kick that balances the heat—no boring buffalo sauce here!

Tip: For extra crunch, double-coat the chicken: dip in flour, then buttermilk, then flour again before frying.

Conclusion

With 20 fiery and flavorful boneless hot wings recipes, your Game Day spread is sure to be a hit! Whether you like them smoky, sweet, or extra spicy, there’s a perfect wing for every taste. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next game-day feast!