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Ingredients
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Boneless Chicken Wings
Buffalo Sauce (for tossing)
Serving & Garnish
Method
Boneless Chicken Wings
- 1
Prepare and portion chicken
Cut the boneless, skinless chicken breasts into bite-sized pieces roughly 1.5–2 inches each. You should end up with approximately 50 pieces (depending on breast size). Pat pieces dry with paper towels.
- 2
Marinate
In a large bowl, whisk together buttermilk and eggs. Submerge the chicken pieces, cover, and refrigerate for at least 1 hour or up to 4 hours. This tenderizes and flavors the chicken.
- 3
Make the dry breading mix
In a large shallow tub or bowl combine the flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk until evenly distributed.
- 4
Coat the chicken
Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Remove 8–10 pieces of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess flour and place on a wire rack while you work in batches.
- 5
Fry
Fry chicken in batches so oil temperature stays near 325–350°F (160–175°C). Cook each batch 4–5 minutes until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding. Transfer cooked pieces to a rack set over a sheet pan to drain; keep warm in a 200°F (95°C) oven if needed.
- 6
Finish
Repeat coating and frying until all 50 pieces are cooked. Total frying time will be ~20–30 minutes for all batches depending on fryer size.
Buffalo Sauce (for tossing)
- 7
Make sauce
In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, honey, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Warm gently until combined and glossy, about 2–3 minutes. Do not boil.
- 8
Toss wings in sauce
Place the hot fried boneless wings into a large clean mixing bowl. Pour the warm buffalo sauce over the chicken in 2–3 additions, tossing gently with tongs to coat evenly. Taste and add more hot sauce or honey to adjust heat/sweetness.
Serving & Garnish
- 9
- 10
Leftovers/storage
Store cooled leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a baking sheet for 8–10 minutes until heated through; re-toss briefly in warmed sauce if desired.