Boneless Wings Recipe
Make Boneless Wings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Boneless Wings
Buffalo Sauce (optional) + Serving
Method
Boneless Wings
Prepare chicken
Trim any excess fat from the chicken breasts or thighs and cut into bite-sized pieces about 1 to 1.5 inches. Pat the pieces dry with paper towels.
Marinate
In a bowl or resealable bag combine buttermilk and 2 tablespoons hot sauce. Add the chicken pieces, stir or shake to coat, cover or seal and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.
Make dredge
In a shallow bowl or rimmed plate whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper and baking powder (if using). Ensure the mixture is well combined to create an even coating.
Coat the chicken
Working in batches, remove chicken from the buttermilk, letting excess drip off, then toss the pieces in the flour mixture until thoroughly coated. Press the flour onto the chicken so it adheres well. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.
Heat oil
Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (or enough to fully submerge pieces). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into oil — it should sizzle immediately and rise to the surface.
Fry
Fry the coated chicken in small batches so the oil temperature stays near 325–350°F (165–175°C). Cook pieces for 3–5 minutes, turning if necessary, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pot. Use a slotted spoon or spider to transfer the cooked pieces to a paper towel–lined tray or a wire rack set over a sheet pan to drain.
Keep warm
If making multiple batches, keep finished wings in a 200°F (95°C) oven on a wire rack so they remain crisp while you finish frying the rest.
Buffalo Sauce (optional) + Serving
Make sauce
In a small saucepan over low heat, melt the butter. Add 1/2 cup hot sauce, honey (if using) and apple cider vinegar, whisking until smooth and warmed through. Taste and adjust: add more hot sauce for heat, more honey for sweetness, or a pinch of salt if needed. Remove from heat.
Toss or serve on the side
To coat wings: place fried boneless wings in a large bowl, pour the warm sauce over them and toss gently to coat. For saucy-on-the-side service: serve the wings with the sauce warmed in a small bowl for dipping.
Serve
Plate the boneless wings with blue cheese dressing or ranch and celery sticks. Serve immediately while hot and crispy.