100 Boneless Wings Recipe

Trim and cut

Trim excess fat from whole boneless breasts or thighs. Cut into bite-sized pieces about 1.25–1.5 inches so that 25 cups of pieces yield roughly 100 pieces (~4 pieces per cup estimate). Aim for uniform size so they cook evenly.

Marinate

In a very large container or two large bowls, combine 6 cups buttermilk, 4 tbs kosher salt, 2 tsp black pepper, 2 tsp garlic powder and 6 tsp hot sauce (optional). Submerge the chicken pieces, cover, and refrigerate for at least 2 hours, ideally 4–8 hours. This tenderizes and seasons the chicken.

Mix dry coating

In two very large mixing bins or shallow pans, whisk together 10 cups all-purpose flour, 2 cups cornstarch, 6 tsp paprika, 4 tsp cayenne, 4 tsp onion powder, 4 tsp garlic powder, 2 tsp oregano, 2 tsp thyme, 2 tbs baking powder, 4 tbs kosher salt and 2 tsp black pepper until homogenous.

Dredge the pieces

Remove chicken from marinade in batches of 25 pieces, allowing excess buttermilk to drip off. Place pieces into the flour mix and toss to coat thoroughly. Press the flour onto each piece so it forms a thick coating. For an extra-crispy double-coat: after first dredge, dip coated pieces briefly into remaining buttermilk (or an egg wash: 6 beaten eggs + 1 cup water) then return to the flour mixture for a second coating.

Rest before frying

Place coated pieces on wire racks set over sheet pans and refrigerate or leave to rest at room temperature for 15–20 minutes. This helps the coating adhere and dry slightly for better crisping.

Heat oil

In a very large pot, tilt skillet, or commercial fryer, heat neutral oil to 350°F (175°C). You will need about 4–5 liters of oil for deep frying in large equipment. If using a home deep fryer, work in batches to avoid overcrowding.

Fry in batches

Fry the coated pieces in small batches (8–12 pieces depending on pot size) so oil temperature remains steady. Fry until golden brown and the internal temperature reaches 165°F (74°C), about 4–6 minutes per batch depending on size. Use a slotted spoon/tongs and transfer to wire racks set over sheet pans to drain. Keep finished batches warm in a low oven (200°F / 95°C) on racks to maintain crispness while you finish frying the rest.

Safety and timing

Monitor oil temperature and adjust heat as needed. Avoid stacking finished wings directly on paper towels (they steam and lose crispness). For 100 pieces expect approximately 10–14 batches depending on equipment; total active frying time ~60–90 minutes.

Make classic buffalo sauce

In a saucepan over low heat combine 6 cups hot sauce, 1 cup butter (or 1 cup butter substitute for more heat), and 1/2 cup apple cider vinegar (from the sauce ingredients) if desired. Warm until butter melts and sauce is homogenous, whisking. Keep warm.

Make a honey-soy glaze (optional)

In another saucepan combine 2 cups honey, 1 cup soy sauce, 1 cup brown sugar, 6 tsp minced garlic and 1 cup water. Simmer gently 5–7 minutes until syrupy and slightly reduced. Remove from heat and keep warm.

Toss wings in sauce

Work in batches of 15–25 finished fried pieces: place warm wings into a large mixing bowl or hotel pan, ladle ~1/2 cup sauce per 15 pieces (adjust to taste) and toss gently until evenly coated. For crispy finish, toss quickly and serve immediately. Reserve some sauce on the side for dipping.

Finish with butter (optional)

If desired, whisk a tablespoon or two of butter into each batch of buffalo sauce off the heat to add shine and mouthfeel before tossing.

Arrange sauced wings on large pans or platters. Serve with celery and carrot sticks, and bowls of ranch and blue cheese dressings for dipping. Keep any unsauced wings in a warm oven (200°F / 95°C) and toss with sauce just before serving to preserve crispness.