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Ingredients
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Boneless wings
Buffalo sauce (for tossing)
Bleu cheese dressing & garnish
Method
Boneless wings
Prep chicken
Trim any fat from the chicken breasts and cut into 1 to 1¼-inch bite-sized pieces. Pat pieces dry with paper towel.
Marinate
In a medium bowl combine 1 cup buttermilk and 2 tbs hot sauce. Add the chicken pieces, stir to coat, cover, and refrigerate for 30 minutes (or up to 2 hours) to tenderize and infuse flavor.
Make coating
In a shallow bowl or large zip-top bag combine 1 cup all-purpose flour, 1 tsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1.5 tsp kosher salt, and ½ tsp black pepper. Mix to evenly distribute spices.
Dredge
Remove chicken from marinade, letting excess drip off. Toss pieces in the flour mixture until thoroughly coated, pressing the flour onto each piece. Place coated pieces on a wire rack for 5 minutes to set the crust.
Heat oil
Pour about 1 cup vegetable oil into a deep skillet or Dutch oven to a depth of about 1 inch (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles immediately and browns in ~30–45 seconds.
Fry
Working in batches (do not crowd), carefully add coated chicken pieces to hot oil. Fry 3–5 minutes, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a paper towel-lined tray or wire rack to drain. Repeat with remaining chicken.
Buffalo sauce (for tossing)
While the chicken fries, melt 3 tbs unsalted butter in a small saucepan over low heat. Add ½ cup hot sauce, 1 tsp honey, 1 tsp apple cider vinegar, ½ tsp Worcestershire sauce and ¼ tsp salt. Whisk until combined and warmed through but not boiling. Taste and adjust heat or sweetness as desired.
When all chicken is fried and still hot, place pieces into a large bowl. Pour the warm buffalo sauce over the chicken and gently toss until each piece is evenly coated.
Bleu cheese dressing & garnish
Make bleu cheese dressing
In a small bowl combine ½ cup bleu cheese crumbles, ½ cup mayonnaise, ¼ cup sour cream, 2 tbs buttermilk, ½ tsp lemon juice, ¼ tsp garlic powder and 1/8 tsp salt. Stir gently to combine, leaving some bleu cheese chunks for texture. If you prefer a thinner dressing, add more buttermilk 1 tsp at a time.
Serve
Plate the tossed boneless wings and garnish with 1 tsp chopped parsley if desired. Serve immediately with the bleu cheese dressing and celery sticks on the side for dipping.