Boneless Wings Recipe

Trim any fat from chicken breasts and cut into bite-sized pieces, roughly 1 to 1½-inch cubes. Pat pieces dry with paper towel.

In a medium bowl combine buttermilk, 1 tsp kosher salt and ½ tsp black pepper. Add chicken pieces, stir to fully submerge, cover and refrigerate for at least 30 minutes and up to 4 hours (marinating tenderizes and flavors).

In a shallow bowl or rimmed plate whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, dried oregano, 1 tsp kosher salt and ½ tsp black pepper until evenly combined.

Set a wire rack over a sheet pan next to your breading station to rest coated pieces before frying.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1½ to 2 inches (about 3 cups). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour – it should sizzle immediately but not burn.

Remove chicken from buttermilk, allowing excess to drip back into bowl. Dredge pieces one at a time in the flour mixture, pressing lightly so coating adheres, and transfer to the wire rack. For an extra-crisp double-coat: after initial dredge, briefly dip back into buttermilk and dredge again in the flour mixture.

When oil is at 350°F, working in batches so oil temperature stays steady, gently lower 6–8 pieces into the oil. Fry until golden brown and internal temperature reads 165°F (74°C), about 4–5 minutes per batch depending on piece size. Do not overcrowd. Use a slotted spoon to transfer to a paper towel-lined tray or clean wire rack to drain.

Maintain oil temperature between 325–350°F; adjust heat as needed. Continue with remaining batches.

While chicken fries, melt butter in a small saucepan over low heat. Add hot sauce, honey, apple cider vinegar, garlic powder and ¼ tsp salt. Whisk until smooth and warm (do not boil). Taste and adjust honey or vinegar to desired sweetness/brightness. Keep warm over very low heat or transfer to a heatproof bowl.

Place fried chicken in a large mixing bowl. Pour warm Buffalo sauce over the chicken and gently toss until pieces are evenly coated. If you prefer saucy wings, add more sauce; for crispier, serve sauce on the side for dipping.

Transfer coated boneless wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with blue cheese or ranch dressing and celery sticks.