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Making these Weight Watchers buffalo chicken wings at home is much healthier and less expensive than eating out. You can make these boneless hot wings easily to satisfy your cravings!
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 Boneless Buffalo Chicken Wings on hand.
Where’s the recipe?
Here at My Crazy Good Life, we write recipes so that anyone can make them – whether you’re brand new to the kitchen or have been cooking for years.
In this article you’ll find ingredient information, detailed cooking instructions, recipe tips, and WW point info. If you’d like to get right to the boneless wing recipe, scroll down to the printable recipe at the bottom of this article that includes ingredients and amounts, basic cooking instructions, nutrition information, and links to what you’ll need to make this recipe.
Ingredients in these Buffalo Chicken Wings:
- Chicken Breasts: Boneless skinless chicken breast works great for this recipe. If you prefer dark meat, you can use boneless skinless chicken thighs. If you use the thighs, you’ll want to recalculate your WW points.
- Franks Hot Sauce: Be sure and grab the original recipe hot sauce. The buffalo wing sauce has a significant amount of extra ingredients that don’t work well with a clean eating lifestyle. Frank’s Hot Sauce is salt, peppers, and vinegar. This is all you need. You won’t miss the extra stuff in the buffalo sauce, I promise!
- Cayenne Pepper I use dried cayenne pepper. This is how you’ll adjust the heat spice in your recipe. Skip it if you’d like mild flavor, use half the amount if you’d like medium flavor.
- Butter: Unsalted butter, if you have it. If the recipe needs salt when it’s cooked, you can add some to each serving.
- Salt & Pepper: to taste
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 to the pot.
- Add your ingredients: Once the butter has melted, place chicken in the pot, then add cayenne pepper (optional), salt, and pepper to taste. Coat each piece of chicken so it’s seasoned evenly. Add ½ cup hot sauce and stir the chicken so that it’s coated. Adding the hot sauce will count as your liquid that you need to pressure cook.
- 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 from the pot and drizzle the remaining hot sauce on top and eat now, or skip ahead to the next step to add some more texture to your wings.
- 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 and sprayed with cooking spray. Brush the chicken with the additional ¼ cup of hot sauce.
- Broil: Place the baking sheet into the oven 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.
Recipe Tips
- I like to use partially frozen chicken breast meat 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, reduce 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 boneless buffalo wings go great with a side of celery sticks, carrot sticks, and blue cheese crumbles, blue cheese dressing, or goat cheese.
- Need some ranch dressing? You can make a simple ranch dip using a container of plain Greek yogurt and homemade ranch seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley and 1/2 tsp dill. (Need a visual? Here’s my Ranch Dressing Mix)
- Leftover chicken can be store in an airtight container in the fridge for up to 5 days or the freezer for up to 2 months.
WW Points info for these Buffalo Chicken Wings:
1 Serving Weight Watchers Boneless Wings (Serving size is 1/4 of the recipe) counts as: 3 2025 points | 3 2023 Points | 3 Blue Plan Points | 6 Green Plan Points | 3 Purple Plan Points
Looking for more WW Buffalo chicken recipes?
- Weight Watchers Buffalo Chicken Dip This Buffalo Chicken Dip is made with blended cottage cheese and Greek yogurt instead of cream cheese, and shredded chicken. This recipe will satisfy your cravings while keeping you on track with daily points.
- Weight Watchers Buffalo Cauliflower Mac and Cheese Using protein packed cottage cheese and Greek yogurt instead of heavy cream, this is a delicious and satisfying recipe!
- WW Recipe for Buffalo Chicken Roll Ups Craving buffalo but not quite in the mood for wings? This recipe for Buffalo Chicken Roll Ups is so good and easy to make. If you’d feeling a little lazy, you don’t even have to roll it up – the ingredients can go right on top and make the chicken breast delicious!
- Weight Watchers Air Fryer Buffalo Cauliflower Not chicken – I get it. But if you’re in need of some veggies, you’re going to LOVE this Buffalo Cauliflower recipe!
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Weight Watchers Buffalo Chicken Wings (Boneless)
Approximate Serving Size: 1/2 pound
Servings 4
These spicy, buttery, Instant Pot Buffalo Chicken 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
Ingredients
- 2 tbsp butter unsalted
- 2 lbs chicken breast partially defrosted, cut into strips (I've also used frozen chicken breasts, please see tips in the recipe post)
- 1 tsp cayenne pepper optional, see recipe notes
- 1 tsp black pepper
- ½ cup hot sauce Frank’s original, NOT Buffalo
- ¼ cup hot sauce Frank’s Original, separated, for coating
Instructions
- Turn the Instant Pot to saute mode and add the butter. 2 tbsp 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. 2 lbs chicken breast, 1 tsp cayenne pepper, 1 tsp black pepper, 1/2 cup hot sauce
- 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. 1/4 cup 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
- 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, reduce 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 boneless buffalo wings go great with a side of celery sticks, carrot sticks, and blue cheese crumbles, blue cheese dressing, or goat cheese.
- Need some ranch dressing? You can make a simple ranch dip using a container of plain Greek yogurt and homemade ranch seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley and 1/2 tsp dill. (Need a visual? Here’s my Ranch Dressing Mix)
- Leftover chicken can be store in an airtight container in the fridge for up to 5 days or the freezer for up to 2 months.I like to use partially frozen chicken breast meat because it’s easier to cut.
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
Make This Recipe?
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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 :)