Wings & Boneless Wings Recipe

Prepare wings and boneless

Pat the whole wings and boneless pieces very dry with paper towels. Dry skin helps achieve crispness and ensures coatings and sauces stick.

If wings are whole, separate drumettes and flats at the joint (optional). Trim excess skin and tips if present; reserve tips for stock if desired.

Season

In a large bowl, combine kosher salt, black pepper, garlic powder, paprika and baking powder. Toss the wings with about two-thirds of the seasoning mixture so they are evenly coated. Use the remaining seasoning to lightly season the boneless pieces. Let rest in the refrigerator for 20–30 minutes (or up to 2 hours) to allow the seasoning to penetrate and the baking powder to dry the skin for crisping.

Batter / Dredge setup

Set up a dredging station: whisk the egg into the buttermilk in one bowl. In a second bowl combine flour and cornstarch with a pinch of the reserved seasoning. Toss the boneless pieces into the buttermilk mixture to coat, then allow excess to drip off and dredge in the flour mixture. Place dredged pieces on a rack for 10 minutes to let the coating adhere.

Heat oil

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1.5–2 inches (approx. 3–4 cups). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a pinch of flour — it should sizzle steadily.

Fry wings

Working in batches (do not overcrowd), carefully lower the seasoned whole wings into the oil. Fry for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). For extra crispness, remove, rest 2–3 minutes, then fry a second time at 375°F (190°C) for 1–2 minutes. Transfer wings to a wire rack set over a baking sheet to drain; do not stack.

Fry boneless pieces

Fry the coated boneless pieces in batches at 350°F (175°C) for 4–6 minutes until golden and cooked through (internal temp 165°F / 74°C). If using uncoated boneless pieces, they will take about 3–5 minutes at 350°F. Drain on a wire rack.

If you prefer oven-finished or baked versions: preheat oven to 425°F (220°C). For wings: place seasoned wings on a rack over a sheet pan and bake 30–40 minutes, flipping halfway, until skin is crisp and internal temp 165°F. For boneless: bake coated pieces 18–22 minutes, flipping halfway.

Warm and toss with sauces

Warm your chosen sauce in a small saucepan over low heat until just simmering. For buffalo-style, stir in the optional melted butter to make it silkier. To finish, place hot fried wings or boneless pieces in a clean large bowl, pour 1/3 to 1/2 cup sauce over the first batch, toss gently to coat. Taste and add more sauce if desired. Keep different sauces separate if serving multiple flavors (e.g., buffalo and honey BBQ).

Arrange sauced wings and boneless pieces on a platter. Sprinkle with chopped parsley if using. Serve immediately with celery sticks and blue cheese or ranch dressing for dipping.

Leftovers: refrigerate cooled chicken in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes.