50 Boneless Wings Recipe

If your boneless wings are pre-cut pieces, place 50 pieces in a large bowl. If using larger chicken breast pieces, cut into 50 roughly equal bite-sized pieces (about 1–1.25 ounces each). Pat chicken dry with paper towels.

Make the brine: in a container large enough to hold the chicken, combine 8 cups cold water, 3 tbsp kosher salt, 1 tbsp granulated sugar, smashed garlic cloves, and 1 tsp peppercorns. Stir until salt and sugar dissolve.

Submerge the chicken pieces in the brine, cover, and refrigerate for 30 minutes to 1 hour. Do not over-brine — this timeframe seasons and keeps meat tender.

After brining, drain chicken and pat very dry. Discard brine.

Prepare dredge and wet coating

In a large bowl whisk together 4 cups all-purpose flour, 1 cup cornstarch, 2 tsp baking powder, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp ground black pepper, and 2 tsp kosher salt. In a separate bowl pour 4 cups buttermilk.

Set up an assembly line: brined chicken (drained), bowl of buttermilk, and the flour mixture spread in a shallow pan or wide bowl for dredging.

Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Use enough oil to allow pieces to float without overcrowding (about 6–8 cups in a large stockpot).

Working in batches of 8–12 pieces (do not overcrowd), dip each chicken piece into buttermilk, then dredge thoroughly in the flour mixture, pressing to adhere a good crust. Shake off excess and place on a wire rack while you finish the rest.

Fry each batch 4–5 minutes, turning once, until the crust is deep golden and internal temperature reaches 165°F (74°C). Smaller pieces may take 3–4 minutes; larger pieces may take 5–6 minutes. Maintain oil temperature between 325–350°F by adjusting heat and keeping batches consistent in size.

Transfer fried pieces to a wire rack set over a baking sheet (not paper towels) so they stay crisp. Keep warm in a 200°F (95°C) oven while frying remaining batches.

If you prefer a double-crisp: after all batches are fried and resting, you can return pieces to 375°F (190°C) oil for 30–45 seconds as a quick re-fry, then drain on the rack.

In a medium saucepan over low heat, melt 1 cup unsalted butter until just melted (do not boil). Add 2 cups hot sauce, 1 tbsp honey, 2 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, and 1 tsp salt.

Whisk gently until fully combined and warmed through, about 2–3 minutes. Taste and adjust sweetness, heat, or salt as desired. Keep warm on very low heat or remove from heat and rewarm briefly later.

Place fried boneless wings in a large mixing bowl (work in batches if needed). Pour desired amount of sauce over the hot wings and toss gently until evenly coated. For saucy wings use most of the sauce; for lightly sauced keep some sauce to serve on the side.

Arrange 50 sauced boneless wings on a large platter. Garnish with chopped parsley if using.

Serve immediately with celery sticks, carrot sticks, and 2 cups blue cheese dressing or ranch for dipping.

Leftover wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or re-fry for 45–60 seconds to crisp, then re-toss in warmed sauce.