Boneless Wings (6) Recipe

Trim any visible fat from the chicken breast and cut into 6 even bite-sized pieces (about 1 to 1½ inches each). Pat pieces dry with paper towel.

Season the cut chicken lightly with ½ tsp kosher salt and ¼ tsp black pepper. Set aside while you prepare batter (about 10 minutes).

Dry Mix

In a medium bowl combine ½ cup all-purpose flour, ¼ cup cornstarch, ½ tsp baking powder, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp onion powder, and 1/8 tsp cayenne. Whisk until evenly blended.

Wet Mix

In a separate bowl whisk together ½ cup buttermilk and 1 large egg until smooth.

Working one piece at a time, dip the seasoned chicken into the wet mixture, letting excess drip off, then dredge thoroughly in the dry flour mixture, pressing so the breading adheres. Place breaded pieces on a wire rack; repeat until all 6 pieces are coated. For an extra-crispy finish you can double-dip: return each piece briefly to the wet mix and then the dry mix again.

Pour about 1½ to 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to create 1 to 1½ inches of oil. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and float steadily.

Carefully add the breaded chicken pieces to the hot oil in a single layer (do not crowd; fry in two batches if needed). Fry 3–4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet to drain and keep crisp. Total fry time per batch about 3–5 minutes depending on thickness.

While the second batch fries (or after all pieces are cooked), make the sauce: in a small saucepan or microwave-safe bowl, melt 2 tbs unsalted butter over low heat. Stir in ½ cup hot wing sauce and 1 tsp honey until combined and warm. Taste and adjust: add more honey for sweetness or more sauce for heat.

Place the hot fried boneless pieces into a large mixing bowl. Pour the warmed sauce over them and gently toss with tongs until each piece is evenly coated. Sprinkle with chopped parsley if using.

Arrange the 6 sauced boneless wings on a plate with 3 celery sticks and ¼ cup dressing for dipping. Serve immediately while hot and crisp.

Leftovers: store cooled boneless wings in an airtight container in the refrigerator up to 2 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to regain crispness.