Boneless Wings Recipe
Deep-fried and tossed in your choice of sauce.
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Ingredients
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Boneless Chicken
Batter & Breading
Frying Oil
Sauce (choose one or prepare both)
Finish & Garnish
Method
Boneless Chicken
Prep chicken
Cut chicken breasts into 1 to 1-1/4 inch bite-sized cubes. Pat pieces dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika; toss to coat.
Batter & Breading
Make dry mix
In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp salt and 1/2 tsp black pepper until homogenous.
Make wet mix
In a separate bowl, whisk 3/4 cup buttermilk (or milk with 1 tbsp vinegar), 1 large egg and 1 tsp hot sauce (optional) until smooth.
Coat chicken
Working in batches to avoid overcrowding, dredge seasoned chicken pieces first in the dry mix, shaking off excess, then dip into the wet mix, and finally toss back into the dry mix for a double-coat. Place coated pieces on a wire rack set over a sheet pan while you heat the oil.
Frying
Heat oil
Pour about 3 cups neutral oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1-1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle steadily and rise to the surface.
Fry in batches
Fry coated chicken in small batches (4–6 pieces depending on pan size) for 3 to 4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Avoid crowding so oil temperature stays near 325–350°F. Remove with a slotted spoon to a wire rack set over a sheet pan; drain for 1–2 minutes. Repeat with remaining pieces.
Rest briefly
Let fried pieces rest 2 minutes so crust firms up before saucing. Keep warm in a low 200°F oven if making multiple batches.
Sauce & Toss
Buffalo sauce (quick)
For a classic buffalo: melt 3 tbsp unsalted butter and whisk with 1/3 cup Frank's-style hot sauce (or to taste) until smooth. Warm gently until combined; do not boil.
Toss wings in sauce
Place 6–8 fried boneless pieces in a large mixing bowl. Pour 2–3 tbsp of your chosen warm sauce over them and gently toss with tongs until evenly coated. Taste and add more sauce as desired. For crowd service, keep remaining sauce warm and toss additional batches as served.