Boneless Buffalo Wings Recipe

Trim and cut

Trim any excess fat from the boneless chicken and cut into 1- to 1.5-inch bite-sized pieces so they cook evenly.

Place the chicken pieces in a bowl or zip-top bag. Add the buttermilk, 2 tablespoons hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix or shake to coat all pieces. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the coating stick.

While the chicken marinates, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper in a shallow dish or bowl. Whisk thoroughly to remove lumps and evenly distribute the spices.

When ready to fry, remove chicken from the marinade and let excess buttermilk drip off. Dredge pieces in the flour mixture, pressing lightly so the coating adheres. Shake off excess and set coated pieces on a wire rack for 5 minutes to allow the coating to rest (this helps it adhere and crisp).

Pour oil into a deep heavy pot or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups depending on pot size). Heat over medium-high until a deep-fry thermometer registers 350°F (175°C). If you don't have a thermometer, test with a small bit of coating—if it sizzles and browns within 30–45 seconds, oil is ready.

Fry the coated chicken in batches so pieces have room and the oil temperature doesn't drop too much. Cook each batch for 3–4 minutes, turning once, until golden brown and an instant-read thermometer inserted into a piece reads 165°F (74°C). Adjust heat to maintain 320–350°F (160–175°C) during frying.

Use a slotted spoon or spider to transfer fried chicken to a wire rack set over a baking sheet to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish the rest.

In a small saucepan over low heat, melt the 4 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon brown sugar or honey (if using), 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Whisk until fully combined and glossy, then remove from heat. Taste and adjust heat or sweetness to preference.

Place the warm fried chicken in a large bowl. Pour the warm buffalo sauce over the chicken and toss gently but thoroughly so each piece is evenly coated. Work quickly so the coating remains crisp yet saucy.

Arrange coated boneless buffalo wings on a platter. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side for dipping.

Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp, or microwaved briefly (though crispiness will be reduced). Store in an airtight container in the refrigerator for up to 3 days.