Boneless Wings Recipe

Trim and cut

Trim fat and any sinew from the chicken breasts. Cut the chicken into 1 to 1 1/2-inch bite-size pieces so they cook quickly and evenly.

Brine/marinate

Place the cut chicken in a bowl. Add 1 cup buttermilk, 1 tsp salt, and 1 tsp black pepper. Stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

While the chicken marinates, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a wide shallow bowl or rimmed plate. The cornstarch adds extra crispness.

Remove chicken from the refrigerator. Working in batches, allow excess buttermilk to drip off each piece, then toss pieces in the flour mixture to fully coat. Press the breading onto the chicken so it adheres. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.

Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven (enough to come about 1/2 inch up the side). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn immediately.

Fry the coated chicken in batches without crowding the pan, about 3 to 4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent burning. Remove cooked pieces with a slotted spoon to a paper towel-lined plate or a clean wire rack.

While chicken fries, make the sauce: in a small saucepan over low heat, melt 1/4 cup unsalted butter. Add 1/2 cup hot sauce, 1 tbsp honey, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, and 1/4 tsp salt. Whisk until smooth and warmed through, about 2–3 minutes. Remove from heat.

Place the hot fried chicken pieces in a large bowl, pour the warm sauce over them, and toss gently until all pieces are evenly coated. For less heat, reserve some sauce and toss only half the batch; for extra crispness, toss, then return coated pieces to a 375°F (190°C) oven for 4–5 minutes on a wire rack before serving.

Arrange sauced boneless wings on a platter. Serve immediately with celery sticks and 1/2 cup ranch or blue cheese dressing for dipping.

Leftovers: refrigerate cooled wings in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven on a wire rack for 8–10 minutes to crisp.