In a medium bowl, whisk 3 tablespoons buttermilk with 1 tablespoon hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken pieces, toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and adds flavor.

Breading and Frying

Make breading mixture

In a shallow bowl or wide plate, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine and break up any lumps.

Dredge chicken

Remove chicken from the marinade, letting excess drip off. Working in batches, dredge each piece thoroughly in the flour mixture, pressing so the coating adheres. Place breaded pieces on a wire rack set over a baking sheet; let sit 5–10 minutes to set the crust.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or pot to reach roughly 1 to 1.5 inches deep (use 4 cups as an estimate). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry in batches

Carefully add breaded chicken pieces to the hot oil in a single layer without crowding (3–4 pieces per batch depending on pan size). Fry 3–4 minutes per side, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Total fry time per batch ~6–8 minutes. Transfer fried pieces to a wire rack or paper towel-lined tray to drain. Repeat with remaining pieces and adjust heat to maintain 325–350°F.

Sauce and Finish

Make buffalo sauce

In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Stir in 1/2 cup hot sauce, 1 teaspoon honey (optional), and 1/2 teaspoon apple cider vinegar. Warm until combined and slightly thickened, about 1–2 minutes—do not boil. Taste and adjust: add more honey for sweetness or more hot sauce for heat.

Toss wings in sauce

Place the drained fried chicken pieces in a large bowl. Pour the warm sauce over the pieces and gently toss with tongs or a spatula until every piece is evenly coated. If you prefer saucier wings, add up to an additional 2 tablespoons of hot sauce or butter mix.

Serve

Arrange the 12 boneless wings on a serving plate. Serve immediately with 1/2 cup ranch or blue cheese dressing and celery sticks. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; reheat in a 400°F oven for 6–8 minutes to crisp.