Boneless Wings Recipe

Prepare and marinate

Trim any excess fat from the chicken and cut into 1 to 1 1/4-inch bite-sized pieces (about 12 pieces). In a medium bowl combine the cut chicken, buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and seasons the chicken.

Mix dry breading

In a shallow wide bowl or rimmed plate whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off (do not shake vigorously). One piece at a time, place chicken in the flour mixture and press to coat thoroughly, shaking off the excess. For an extra-crispy coating, dip coated pieces back briefly into the remaining buttermilk and then dredge in the flour a second time. Set coated pieces on a wire rack while you heat the oil.

Heat oil

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 to 2 1/2 inches (about 3 to 4 cups depending on pot size). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture — it should sizzle and float immediately.

Fry chicken

Working in small batches (4–6 pieces, do not overcrowd), gently lower coated chicken into the oil. Fry until golden brown and crisp, about 3 to 4 minutes per batch, turning if necessary. Internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a low oven (200°F/95°C) while you finish remaining batches.

Sweet Thai Chili

In a small saucepan, combine 3/4 cup sweet Thai chili sauce with 2 tbsp honey. Warm over low heat, stirring, until honey is incorporated and sauce is glossy, about 2 minutes. Toss 4 fried boneless pieces lightly in the sauce to coat. Transfer to a serving plate and garnish with chopped cilantro.

BBQ

In another small saucepan, combine 3/4 cup BBQ sauce with 1 tbsp unsalted butter. Warm over low heat until butter melts and sauce is smooth, about 1–2 minutes. Toss 4 fried boneless pieces in the BBQ sauce to coat. Transfer to a serving plate and garnish with chopped parsley.

Buffalo

In a small saucepan or microwave-safe bowl, combine 3/4 cup buffalo sauce with 1 tbsp unsalted butter. Warm until butter melts and sauce is emulsified, about 1 minute. Toss the final 4 fried boneless pieces in the buffalo sauce to coat. Transfer to a serving plate and garnish with parsley and serve with blue cheese or ranch on the side.

Arrange the three flavored groups (4 sweet thai, 4 BBQ, 4 buffalo) on a platter. Serve immediately with lemon wedges and optional dressing for dipping. Leftover boneless wings can be reheated in a 375°F (190°C) oven on a wire rack for about 8–10 minutes to crisp up.