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Making these Weight Watchers buffalo chicken bites at home is much healthier and cheaper than eating out. The great thing about this recipe is that the whole family will love it without even knowing they’re eating something healthy!
While I love making these for parties – they make a great appetizer – I also like making them for snacks throughout the week. When I meal prep I like to have some high protein options like hard boiled eggs and these healthy Weight Watchers buffalo chicken wings on hand!
Where’s the recipe?
I like to write out my recipes so that anyone can make them. In this recipe post you’ll find ingredient information, detailed cooking instructions, recipe tips and myWW point info. If you’d like to get right to the boneless wing recipe, scroll down to the printable recipe card that includes basic cooking instructions, nutrition information and links to supplies needed.
Ingredients:
- Chicken Breasts: Boneless skinless breasts work great for this recipe. If you prefer dark meat you can use boneless skinless chicken thighs.
- Franks Hot Sauce: Be sure and grab the original hot sauce. The buffalo sauce has a ton of extra ingredients in it. The Hot sauce is salt, peppers, and vinegar. This is all you need. You won’t miss the extra stuff, I promise!
- Cayenne Pepper
- Butter: Unsalted butter, if you have it!
- Salt & Pepper: to taste
Recipe Tips
- I like to use partially frozen chicken because it’s easier to cut.
- If using completely frozen chicken, place the frozen chicken breasts in the Instant Pot, along with ½ cup of water, cayenne pepper and salt and pepper to taste. Cook for 16 minutes, then cube and continue with the recipe.
- If using fully thawed chicken, lower your cook time to 7 minutes.
- If you’re short on time you can skip broiling and just toss the chicken with the remaining wings sauce, but I highly recommend broiling.
- These Weight Watchers boneless buffalo wings go great with a side of celery sticks and blue cheese dressing or topped with goat cheese.
- Need some ranch? You can make a simple ranch dip using a small container of plain Greek yogurt and add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley and 1/2 tsp dill.
Instant Pot Instructions:
- Prep your chicken: Slice your chicken into bite-sized strips.
- Set up your pot: Turn the Instant Pot to saute mode and add the butter.
- Add your ingredients: Once the butter has melted, add in the chicken, cayenne pepper, and salt & pepper to taste. Mix the chicken so that each piece is seasoned. Add ½ cup hot sauce and stir the chicken so that it’s coated.
- Pressure cook: Close and lock the lid to your Instant Pot and turn the steam valve to sealing. Using the manual or pressure cook setting, cook on high pressure for 8 minutes.
- Release the pressure: Once the cook time is complete, quick release the pressure and remove the lid. You can remove chicken and drizzle remaining hot sauce on top and eat now, or skip ahead to the next step.
- Add the rest of the hot sauce: Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil. Brush the chicken with the additional ¼ cup of hot sauce.
- Broil: Place the baking sheet and broil the chicken for 2-3 minutes on each side. This will help to thicken the sauce. Let the chicken cool for 5 minutes before serving.
Points info for Weight Watchers Buffalo Chicken Bites:
1 Serving Weight Watchers Boneless Wings (Recipe Serves 4) counts as 3 Blue Plan Points | 6 Green Plan Points | 3 Purple Plan Points | 2023 Points: 3
Looking for more WW buffalo chicken recipes?
- Weight Watchers Buffalo Chicken Dip – can be made in an Instant Pot, slow cooker or Crock Pot or on the stove top!
- Weight Watchers Buffalo Cauliflower Mac and Cheese
- WW Recipe for Buffalo Chicken Roll Ups
- Weight Watchers Air Fryer Buffalo Cauliflower
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Weight Watchers Buffalo Chicken Bites
Servings 4
These spicy, buttery, Instant Pot Buffalo Chicken Boneless Wings are the perfect healthy Weight Watchers recipe. They cook right in the Instant Pot, so they’re fast and cleanup is easy.
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Baking Sheet
Ingredients
Ingredients
- 2 lbs chicken breasts partially defrosted, cut into strips (I've also used frozen chicken breasts, please see tips below)
- 1/2 cup hot sauce Frank’s original, NOT Buffalo
- 1 tsp cayenne pepper
- 2 tbsp butter
- 1 tsp pepper
- 1/4 cup hot sauce Frank’s Original, separated, for coating
Instructions
- Turn the Instant Pot to saute mode and add the butter.
- Once the butter has melted, add in the chicken, cayenne pepper, and salt and pepper to taste. Mix the chicken so that each piece is seasoned. Add ½ cup hot sauce and stir the chicken so that it’s coated.
- Close and lock the lid to your Instant Pot and turn the steam valve to sealing. Using the manual or pressure cook setting, cook on high pressure for 8 minutes.
- Once the cook time is complete, quick release the pressure and remove the lid. You can remove chicken and drizzle remaining hot sauce on top and eat now, or skip ahead to the next step.
- Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil.
- Brush the chicken with the additional ¼ cup of hot sauce.
- Place the baking sheet and broil the chicken for 3 minutes on each side. This will help to thicken the sauce. Let the chicken cool for 5 minutes before serving.
Video
Notes
Recipe Tips
- I like to use partially frozen chicken because it’s easier to cut.
- If using completely frozen chicken, place the frozen chicken breasts in the Instant Pot, along with ½ cup of water, cayenne pepper and salt and pepper to taste. Cook for 16 minutes, then cube and continue with the recipe.
- If using fully thawed chicken, lower your cook time to 7 minutes.
- If you’re short on time you can skip broiling and just toss the chicken with the remaining wings sauce, but I highly recommend broiling.
- These Weight Watchers boneless buffalo wings go great with a side of celery sticks and blue cheese dressing or topped with goat cheese.
- Need some ranch? You can make a simple ranch dip using a small container of plain Greek yogurt and add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley and 1/2 tsp dill.
Nutrition
Serving: 0.5lb | Calories: 317kcal | Carbohydrates: 1g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 1503mg | Potassium: 913mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 37mg | Calcium: 11mg | Iron: 1mg
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I’m looking for the serving size and I can’t find it. Just that it serves 4… what is the serving size
It’s 1/2 pound of chicken :)
Do you have SP for Green/Blue/Purple for your recipes.
Slowly adding them in! 3 Blue Plan Points | 3 Green Plan Points | 1 Purple Plan Point for this recipe :)
SO delicious! We loved it.
How on earth do you get this to come to pressure without the dreaded “burn notice”? I knew this would happen before I even tried it. :( I followed the directions to a T, but any help would be appreciated.
The hot sauce has always been more than enough liquid, especially if the chicken is partially frozen. What step did you get the burn notice in?
Hi! This looks amazing! If you’re using frozen chicken, as indicated in step 2 – do you skip to step 6 once the chicken has cooked? Is that what you mean? Thanks!
I’d skip to step 5!
Can you do this without a Instant Pot? I have one but just don’t love it.
You can! I’d bake them in the oven at 375 until cooked, then baste them with the hot sauce mixture and cook for a few more minutes :)