Boneless Recipe

Prep the chicken

Trim excess fat from the chicken and cut into 1½-inch bite-sized pieces. Pat pieces almost dry with paper towels.

Marinate

Place chicken pieces in a bowl with 3 tablespoons buttermilk, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon hot sauce (if using). Stir to coat, cover, and refrigerate for 20–30 minutes (can do up to 2 hours). The buttermilk tenderizes and helps coating adhere.

Make coating mix

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack set over a rimmed baking sheet. In a shallow bowl combine 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 cup crushed panko, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon baking powder. Whisk to distribute seasoning evenly.

Coat the chicken

Working in batches, remove chicken from the marinade, letting excess drip back into the bowl. Dredge each piece first in the flour/cornstarch mixture (toss briefly), then press into the panko mixture so each piece is well coated. Place coated pieces on the prepared rack or parchment-lined sheet spaced about 1/2 inch apart.

Oil and bake

Lightly brush or mist each coated piece with the 2 tablespoons oil to help browning (or spray with cooking oil spray). Bake at 425°F (220°C) for 12 minutes, then flip pieces, brush or spray the other side, and bake another 6–8 minutes until the coating is golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully so it doesn't burn.

Make the sauce

While chicken bakes, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add 1 cup hot sauce, 1 teaspoon vinegar and 1 teaspoon honey or brown sugar (optional). Whisk until smooth and warm, then remove from heat and season with 1/4 teaspoon salt. Taste and adjust heat or sweetness to preference.

Toss the wings

When chicken is cooked and crisp, place the baked pieces in a large warm bowl. Pour about half to three-quarters of the sauce over the pieces and gently toss to coat. Reserve remaining sauce for dipping or to add more heat at the table.

Arrange the sauced boneless wings on a platter with celery and carrot sticks. Serve with ranch or blue cheese dressing and the reserved sauce on the side.