Boneless Wings (15pc) Recipe

Pat the 15 boneless chicken pieces dry with paper towels and season lightly with salt and pepper.

In a large shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper to create the dredging mixture.

In a second bowl, beat the eggs until well combined. In a third bowl, place the breadcrumbs.

Dredge each chicken piece by coating it in the flour mixture, shaking off excess, then dipping into the beaten eggs and finally coating with breadcrumbs. Place the coated pieces on a rack.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C) and maintain this temperature while frying.

Fry the coated chicken pieces in batches for 3–4 minutes per batch until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on a rack.

Prepare the buffalo sauce by melting the butter in a small saucepan, whisking in the hot sauce, then stir in white vinegar and honey. Simmer 1–2 minutes and remove from heat.

Toss the fried wings with the buffalo sauce in a large bowl until evenly coated. Keep warm if needed.

Serve immediately with celery sticks and ranch or blue cheese dressing if desired.