8 Wings-one Flavor Recipe

Prep and brine

Pat the boneless chicken pieces dry. Toss them with 3 tbs buttermilk, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Cover and refrigerate for at least 15 minutes (up to 2 hours) to tenderize and season.

While the chicken rests, in a shallow dish combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 3/4 tsp kosher salt and 1/2 tsp black pepper. Whisk thoroughly to distribute spices and break up any lumps.

Dredge each piece of brined chicken in the flour mixture, pressing lightly so the coating adheres. Shake off excess and set coated pieces on a wire rack for 5 minutes to rest (this helps create a crisp crust). Reserve any leftover flour mixture for a second light dusting if needed.

Pour about 2 cups neutral oil into a heavy skillet or Dutch oven to a depth of roughly 1" (or use a fryer). Heat the oil over medium-high heat until it reaches 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.

Working in a single layer and without overcrowding, fry the coated boneless pieces for 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). For thicker pieces, cook an additional 1–2 minutes as needed. Remove cooked pieces with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

If you prefer baked wings: preheat oven to 425°F (220°C). Place coated pieces on a parchment-lined baking sheet sprayed lightly with oil. Spray the tops of the coated pieces with cooking spray and bake for 15–20 minutes, flipping once, until golden and the internal temperature reaches 165°F (74°C).

While the chicken cooks, make the sauce. In a small saucepan over low heat melt 2 tbs butter. Add 1/4 cup hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp salt. Stir constantly until the butter is fully incorporated and the sauce is glossy, about 2 minutes. Taste and adjust: add the optional 1/2 tbs lime juice if you want bright acidity, or more honey for sweetness.

Place the hot, drained boneless wings in a large mixing bowl. Pour the warm sauce over the wings and toss gently but thoroughly until each piece is evenly coated. Work quickly so the sauce adheres to the hot crust.

Arrange the sauced boneless wings on a serving plate. Garnish with 1 tbs chopped parsley or cilantro if desired. Serve immediately with blue cheese or ranch and celery sticks on the side.