Texas Roadhouse Boneless Buffalo Wings – Texas Roadhouse offers Boneless Buffalo Wings, but they aren’t your typical bar-style wings. These are boneless chunks of chicken, likely breast meat, that are battered and fried to crispy perfection. They are then tossed in a spicy buffalo sauce, though the heat level isn’t specified. You can likely choose from mild to hot when you order. While there’s no mention of dipping sauce on the menu itself, most places serving buffalo wings will also provide cooling ranch or bleu cheese dressing for dipping.

Texas Roadhouse Boneless Buffalo Wings

Texas Roadhouse Boneless Buffalo Wings Recipe

However, you can create delicious Boneless Buffalo Wings at home that taste very similar using readily available ingredients. Here’s a recipe inspired by Texas Roadhouse’s offering:


  • For the Chicken:

    • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
    • 2 cups all-purpose flour
    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper (adjust for your spice preference)
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 large eggs, beaten
    • 1 cup milk
    • Canola oil for frying
  • For the Buffalo Sauce:

    • 1/2 cup hot sauce (such as Frank’s RedHot)
    • 1/4 cup unsalted butter, melted
    • 1 tablespoon white vinegar
    • 1 teaspoon Worcestershire sauce
    • Pinch of garlic powder
    • Pinch of paprika
  • For Serving:

    • Celery sticks with ranch or blue cheese dressing (optional)
Texas Roadhouse Boneless Buffalo Wings Instructions:
  1. Prepare the Chicken Breading: In a large bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another bowl, whisk together the eggs and milk.
  2. Dredge the Chicken: Dredge each chicken piece in the egg mixture, then coat it evenly in the flour mixture. Repeat the dipping and coating process for a thicker, crispier crust.
  3. Fry the Chicken: Heat enough canola oil in a large pot or Dutch oven to 350°F (175°C). Fry the chicken pieces in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  4. Make the Buffalo Sauce: In a saucepan, combine hot sauce, melted butter, vinegar, Worcestershire sauce, garlic powder, and paprika. Heat gently over low heat until simmering.
  5. Toss and Serve: Toss the fried chicken pieces in the buffalo sauce until evenly coated. Serve immediately with celery sticks and your choice of ranch or blue cheese dressing for dipping.


  • You can adjust the spice level of the buffalo sauce by using a milder hot sauce or adding less cayenne pepper to the breading.
  • For a healthier alternative, try baking the chicken instead of frying it. Preheat your oven to 400°F (200°C) and bake the breaded chicken pieces for 20-25 minutes, or until cooked through.
  • Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375°F (190°C) until warmed through