Buffalo Wings Or Boneless Wings Recipe

If using bone-in wings, pat chicken dry with paper towels and trim any excess skin. If using boneless, cube chicken into roughly 1-inch pieces and pat dry.

Place chicken in a bowl. For boneless, add 1/2 cup buttermilk, 1/2 tsp salt, 1/4 tsp black pepper and stir to coat; refrigerate 30 minutes to 2 hours. For bone-in, toss with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tbs neutral oil; refrigerate 15–30 minutes if time allows.

In a shallow bowl combine flour (if using), cornstarch, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. For boneless wings, remove pieces from buttermilk, let excess drip, then toss lightly in the flour mixture to coat. For bone-in, you may dust wings lightly in the flour/cornstarch mix for extra crispness or skip for a lighter finish.

Frying (recommended for crispiest)

Pour oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Fry wings in batches so they don’t overcrowd: bone-in wings 8–10 minutes until crisp and cooked through (internal temp 165°F/74°C); boneless pieces 4–6 minutes until golden and cooked through. Remove to a wire rack over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Oven (baked alternative)

Preheat oven to 425°F (220°C). Arrange coated wings on a wire rack set over a baking sheet. Spray lightly with oil. Bake bone-in 35–45 minutes, turning once, until skin is crisp and internal temp is 165°F (74°C). Boneless will take 18–22 minutes, turning once, until golden and cooked through.

Buffalo Sauce (if using)

In a small saucepan over low heat, melt 4 tbs butter. Add 3/4 cup hot sauce and whisk until combined and warm. Stir in 1 tsp honey and 1/2 tsp white vinegar if using. Remove from heat.

To toss wings in sauce

Place cooked wings in a large bowl. Pour desired amount of sauce (Buffalo, BBQ, or sweet chili) over wings — about 1/3 to 1/2 cup of sauce per 1.5 lbs is typical — and toss gently until evenly coated. For naked wings, skip this step and serve plain.

Arrange wings on a platter with celery and carrot sticks. Serve with ranch or blue cheese dressing on the side for dipping. Provide extra sauce on the side if desired.

Suggested garnishes: sprinkle a little extra paprika or chopped chives over dressed wings, and provide napkins — these are saucy!