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Ingredients
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Boneless Wings
Serving / Sauce (Buffalo-style)
Method
Boneless Wings
Prep chicken
Trim excess fat from the chicken breasts and cut into 12 bite-sized, roughly even pieces (about 1.5" cubes). Pat dry with paper towels.
Marinate
In a bowl, whisk together 1 cup buttermilk and 2 tablespoons hot sauce. Add the chicken pieces, toss to coat, cover, and refrigerate for 30 minutes up to 4 hours. This tenderizes and seasons the meat.
Make dredge
In a shallow bowl or tray, combine 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne (if using). Mix thoroughly to distribute spices.
Egg wash
In a separate shallow bowl, whisk 2 eggs with 2 tablespoons water until combined.
Coat the chicken
Working in batches to avoid crowding, remove chicken from the marinade and let excess drip off. First toss pieces in the flour mixture to coat, then dip into the egg wash, then return to the flour mixture for a second, even coating. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.
Heat oil
Pour vegetable oil into a deep skillet or Dutch oven so it reaches about 2" up the sides (about 3-4 cups / roughly 48 tablespoons). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with one coated piece: it should sizzle steadily and float.
Fry in batches
Fry the coated chicken pieces in batches of 6–8 (do not overcrowd) for 3–4 minutes per side, until golden brown and internal temperature reads 165°F (74°C). Adjust heat to maintain oil at ~320–350°F so crust cooks through without burning. Use a slotted spoon to transfer cooked pieces to a paper towel–lined tray or wire rack to drain. Keep cooked batches warm in a low oven (200°F / 95°C) if needed.
Serving / Sauce (Buffalo-style)
Make sauce
In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add 1/2 cup hot sauce and 1 teaspoon honey (if using) and whisk until fully combined and slightly warmed. Remove from heat.
Toss wings with sauce
Place the hot fried chicken pieces in a large bowl. Pour the warm sauce over them and toss gently to coat each piece evenly. Taste and add a pinch of salt if needed.
Plate and garnish
Arrange the sauced boneless wings on a serving platter. Sprinkle with 1 tablespoon chopped fresh parsley (optional) and serve immediately with ranch or blue cheese dressing on the side for dipping.