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Ingredients
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Boneless Chicken Wings
Breading & Frying
Sauces / Finishing (Makes ~6 cups sauce)
Garnish & Serving
Method
Boneless Chicken Wings
- 1
Cut chicken
Trim any fat from chicken breasts and cut into 1 to 1-1/4 inch bite-size pieces. You should yield roughly 100 pieces from 6 cups diced chicken (adjust quantity proportionally if you want exactly 100).
- 2
Marinate
Place diced chicken in a large bowl. Add buttermilk, 2 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tbs paprika. Mix to coat, cover, and refrigerate for at least 1 hour (up to overnight). This tenderizes the meat and seasons it throughout.
Breading & Frying
- 3
Prep breading
In a large shallow pan or bowl whisk together flour, cornstarch, baking powder, 2 tsp kosher salt, 1 tsp black pepper and 1 tsp cayenne. This dry mix gives a crisp, light crust.
- 4
Dredge chicken
Remove chicken pieces from buttermilk, letting excess drip back into the bowl. Working in batches, toss pieces into the flour mixture to coat thoroughly, pressing the flour onto each piece. Shake off excess and place on a wire rack while you heat oil.
- 5
Heat oil
In a deep heavy pot or deep fryer heat vegetable oil to 350°F (175°C). Use enough oil so chicken pieces can float without crowding (about 1.5–2 liters for a 5–6 quart pot).
- 6
Fry
Fry chicken in batches (do not overcrowd) for 3–4 minutes per batch, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a low oven (200°F / 95°C) if holding between batches.
Sauces / Finishing (Makes ~6 cups sauce)
- 7
Make buffalo-honey sauce
In a medium saucepan over low heat, melt 1 cup butter. Add 2 cups hot sauce, 1 cup honey, 1/4 cup soy sauce, 1/4 cup brown sugar, 4 tsp minced garlic, 2 tbs rice vinegar and 1 tsp sesame oil. Whisk until sugar dissolves and sauce is smooth and slightly thickened, about 4–6 minutes. Keep warm.
- 8
Toss wings in sauce
Place fried chicken pieces in a large mixing bowl in batches (about 25 pieces per batch). Pour 3/4 to 1 cup of warm sauce over each batch and gently toss to coat evenly. Taste and adjust: add more honey for sweetness or more hot sauce for heat. Transfer sauced wings to a serving tray. Repeat until all chicken is sauced.
Garnish & Serving
- 9
Sprinkle toasted sesame seeds and chopped parsley or green onions over the sauced wings. Serve immediately with ranch or blue cheese dressing for dipping.