Boneless Recipe

Jumbo Boneless Wings

1. 1

   Prep chicken and marinade

   Trim excess fat from the boneless chicken breasts and cut into large, bite-size 'jumbo wing' pieces (about 1.5–2 inches). Place the pieces in a bowl. Whisk together 1 cup buttermilk and 2 tablespoons hot sauce, pour over the chicken, cover, and refrigerate for at least 1 hour and up to 4 hours. This tenderizes and flavors the chicken.

2. 2

   Make dry coating

   In a large shallow bowl or rimmed plate, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon baking powder. Whisk to evenly distribute seasonings.

3. 3

   Prepare egg wash

   In a separate bowl, beat 2 eggs until smooth. Set next to the dry mix and the marinated chicken for an assembly line.

4. 4

   Coat the chicken

   Remove chicken from the buttermilk, letting excess drip off (do not rinse). Dredge each piece first in the flour mixture, then dip into the beaten eggs, and then return to the flour mixture for a second, thorough coating. Press the flour mixture onto the chicken to ensure an even crust. Place coated pieces on a wire rack to rest 10 minutes — this helps the crust adhere.

5. 5

   Heat oil

   Pour about 1 cup neutral oil into a heavy skillet (cast iron preferred) or heat in a deep fryer to reach 350°F (175°C). If using a skillet, you want about 1/2 to 3/4 inch of oil so the pieces can fry evenly; if using a deep fryer, follow fryer fill guidelines.

6. 6

   Fry the wings

   Working in batches (do not crowd), gently lower coated chicken pieces into the hot oil. Fry until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Turn pieces once halfway through to brown evenly. Use a thermometer to confirm internal temperature reaches 165°F (74°C). Transfer cooked pieces to a paper-towel-lined tray or wire rack to drain.

7. 7

   Make wing sauce

   While the chicken fries, melt 2 tablespoons butter in a small saucepan over low heat. Add 3/4 cup hot sauce and 1 tablespoon honey (optional) and whisk until smooth and glossy and just warmed through, about 1–2 minutes. Remove from heat.

8. 8

   Toss and finish

   Place fried boneless wings in a large warm bowl. Pour the warm wing sauce over the pieces and toss gently to coat evenly. If you prefer saucier wings, add more sauce to taste. Sprinkle chopped fresh parsley over the coated wings.

9. 9

   Serve

   Transfer the jumbo boneless wings to a serving platter. Serve immediately with lemon wedges on the side and optional ranch or blue cheese dressing for dipping.