Boneless Wings Recipe
Tasty, boneless wings tossed in your choice of our signature sauces or dry rubs
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Ingredients
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Boneless Wings
Signature Sauce (Buffalo-style, optional)
Optional Dry Rub
To Serve
Method
Boneless Wings
Prep the chicken
Trim any excess fat from the chicken and cut into 1 1/2- to 2-inch bite-sized pieces. Pat pieces dry with paper towels.
Marinate
Place chicken pieces in a bowl and pour buttermilk and optional 2 tbs hot sauce over them. Stir to coat, cover, and refrigerate for 30 minutes to 2 hours (minimum 30 minutes to tenderize and help coating adhere).
Make dredge
In a shallow dish or bowl, whisk together flour, cornstarch, baking powder, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika until evenly combined.
Heat oil
Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until it reaches 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in.
Dredge and fry (first method - double dredge for extra crisp)
Remove chicken from buttermilk, letting excess drip off. Toss pieces in the flour mixture to coat, press to adhere. For extra crispness, then dip briefly back into remaining buttermilk and coat again in flour mixture. Arrange in a single layer and fry in batches (do not overcrowd) for 3–4 minutes per side, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep crisp. Total frying time per batch ~6–8 minutes.
Alternative: Oven-baked
Preheat oven to 425°F (220°C). Place coated pieces on a wire rack set on a baking sheet sprayed with cooking oil. Lightly spray tops with oil. Bake 15–20 minutes, turning once, until golden and cooked through (165°F/74°C).
Signature Sauce (Buffalo-style, optional)
While chicken fries or bakes, melt 4 tbs butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 tbs honey, 1/2 tsp Worcestershire, 1/4 tsp garlic powder and pinch of salt. Whisk until smooth and warmed through but not boiling (about 2–3 minutes). Remove from heat.
Place cooked boneless wings in a large bowl. Pour desired amount of warm sauce over the wings and toss gently until evenly coated. Serve additional sauce on the side for dipping.
Optional Dry Rub
If using dry rub instead of a wet sauce: combine 1 tsp brown sugar, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp garlic powder, and 1/4 tsp salt in a small bowl. Toss the hot fried wings in the dry rub in a large bowl until evenly coated. The heat from the wings will bloom the spices.