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These Weight Watchers Buffalo Chicken Wings deliver all the spicy, crispy, finger-licking goodness you love—without the deep frying or heavy ingredients. They’re easy to make and pair perfectly with other healthy game-day favorites like my Healthy Ranch Dressing and these Veggie Tray Ideas.
If this recipe sounds delicious to you, you’ll also love my Weight Watchers Buffalo Chicken Dip and Buffalo Chicken Pasta Recipe!
Why I Love These WW Wings
I love making these buffalo wings because they taste indulgent but still fit into my goals—they’re proof you don’t have to give up your favorite foods to eat mindfully. The wings get beautifully crisp without any deep frying, the sauce is simple and clean, and they always disappear fast at parties.
While I love making these for parties, I also love to prep them for quick snacks throughout the week. When I’m meal prepping for the week, I like having high-protein options ready to go, and these Boneless Buffalo Chicken Wings are right up there with my go-to hard-boiled eggs.
Enjoy!
– Becca
Ingredients in these WW Chicken Wings
See the recipe card for full information on ingredients and quantities.
- 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!
How to Make Boneless Wings in the Instant Pot
Step 1: Gather your ingredients and prep your chicken by slicing your it into bite-sized strips.
Step 2: Turn the Instant Pot to sauté mode and add the butter to the pot. Once butter is melted, add the chicken, cayenne pepper (optional), salt, and pepper to taste. Coat each piece of chicken so it’s seasoned evenly.
Step 3: 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.
Step 4: 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 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.
Step 3: 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.
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.
Step 4: Let the chicken cool for 5 minutes before serving.
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Recipe Tips
- I prefer using partially thawed chicken breasts for this recipe because they’re easier to cut and cook perfectly. The cooking directions below are based on partially thawed chicken. If you’re using fully thawed chicken, reduce the Instant Pot 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.
- Make a quick homemade ranch dip by mixing plain Greek yogurt with 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, ½ tsp parsley, and ½ tsp dill.
WW Chicken Wings FAQs
Traditional wings are high in WW points. This recipe skips the deep frying and uses simple, mindful ingredients to bring you all the flavor of wings but with fewer points.
As an appetizer, these wings go great with celery or carrot sticks. If you’re making this into a meal, I’d recommend pairing with my Cauliflower Mashed Potatoes or Air Fryer Buffalo Cauliflower.
Absolutely! If using completely frozen chicken, place the whole 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 cut into strips, brush with the additional ¼ cup of hot sauce, and place under the broiler for 2-3 minutes on each side.
Yes! Cooked “wings” can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months. Simply reheat and broil for a few minutes to restore crispiness.
Weight Watchers Points
3 2025 Plan Points per serving.
If you tried this recipe for Weight Watchers Buffalo Chicken Wings or any other recipe on my site please leave a rating and let me know how it went in the comments!
Weight Watchers Buffalo Chicken Wings
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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
- Optional: 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
Nutrition
Make This Recipe?
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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 :)
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!
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?
SO delicious! We loved it.
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 :)
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 :)