Boneless Wings Recipe

Cut and brine

Trim excess fat from chicken and cut into 1 to 1½-inch bite-sized pieces. Place chicken in a bowl with buttermilk, cover, and refrigerate 30 minutes to 2 hours (buttermilk tenderizes and helps coating adhere).

Make dry mix

In a shallow bowl or large resealable bag combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly so the seasoning is evenly distributed.

Heat 2 to 3 inches of neutral oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and float without browning immediately.

Remove chicken from buttermilk, letting excess drip off. Dredge pieces in the dry mix, pressing so an even coating forms. Place coated pieces on a wire rack and let rest 5 minutes (helps the coating adhere).

Fry the chicken in batches—do not overcrowd the pot—to maintain oil temperature. Cook 4 to 6 minutes per batch, turning once, until coating is golden brown and internal temperature reaches 165°F (74°C). Transfer cooked pieces to a wire rack set over a baking sheet to drain and keep crisp. If desired, hold in a 200°F (95°C) oven while finishing other batches.

BBQ

Warm ½ cup of store-bought or homemade BBQ sauce in a small saucepan over low heat until slightly loosened, about 2–3 minutes. Keep warm.

Buffalo

In a small saucepan, melt 2 tbsp unsalted butter over low heat, add ¼ cup hot sauce and 1 tbsp honey (optional for balance). Whisk until combined and warm, about 1–2 minutes. Remove from heat.

Crybaby (sweet-spicy)

Melt 1 tbsp butter in a small pan, add 2 tbsp hot sauce, 1 tbsp honey, 1 tbsp brown sugar, and a pinch (½ tsp) red pepper flakes. Simmer gently 1–2 minutes to meld and slightly thicken.

Firecracker Orange

Combine 3 tbsp orange marmalade (or 2 tbsp orange juice + 1 tbsp marmalade) with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp sriracha in a small saucepan. Warm over medium-low heat 2–3 minutes until glossy and slightly thickened.

Teriyaki

Heat 2 tbsp soy sauce with 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger and 1 minced garlic clove in a small pan. Simmer 2–3 minutes until slightly reduced; whisk in 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you want a thicker glaze.

Place a single batch of drained fried chicken into a large mixing bowl. Pour about 3–4 tbsp (or to taste) of the warmed chosen sauce over the chicken. Toss gently but quickly with tongs or a large spoon until each piece is evenly coated. Taste one piece to check sauce level and adjust by adding more if desired.

Transfer sauced boneless wings to a serving plate, sprinkle with chopped parsley, and serve immediately with ranch or blue cheese on the side and lemon wedges if using.

To keep wings crispy when saucing for a crowd, warm sauce and toss just before serving. You can reheat cooked fried chicken in a 375°F (190°C) oven for 6–8 minutes to refresh crispness before saucing. All sauce recipes make roughly ½ cup; scale up as needed.