Method

Boneless Wings

Trim and cut

Trim fat and any connective tissue from the chicken breasts/tenderloins. Cut into 6 even bite-sized pieces (about 1.5–2 ounces each). Pat dry with paper towels.

Season the cut pieces lightly with the kosher salt and black pepper, coating all sides.

Breading / Batter

Prepare batter

In a medium bowl whisk together the buttermilk and egg until combined. In a separate shallow bowl combine the flour, cornstarch, baking powder, paprika, garlic powder, and onion powder.

Coat the chicken

Working one piece at a time, dip each chicken piece into the buttermilk-egg mixture, letting excess drip off, then dredge thoroughly in the flour mixture so it's evenly coated. For extra-crispy wings, return coated piece briefly to the wet mixture and dredge in flour again (double-coat). Place coated pieces on a wire rack while you finish the rest.

For Frying

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1¼ inches (roughly 2 cups for a 10-inch pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Fry the wings

Fry the coated chicken in a single layer, working in one small batch so pieces have room (do not overcrowd). Cook for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Total frying time per batch should be about 6–8 minutes.

If necessary, keep finished pieces warm in a 200°F (95°C) oven on the rack while you fry remaining pieces.

Sauce (optional)

Warm and combine sauce

In a small saucepan or microwave-safe bowl, warm the buffalo sauce and butter together until butter melts and mixture is glossy, stirring to combine. Toss the hot fried boneless wings in the sauce until evenly coated. For dry-style, leave sauce off and serve on the side.

To Serve

Arrange 6 boneless wings on a plate with celery sticks and a small ramekin of blue cheese or ranch dressing. Serve immediately while hot and crispy.

6 Boneless Wings (hand-cut, Cooked Fresh) Recipe