Boneless Sweet & Spicy Wings Recipe

Prep chicken

Trim excess fat from the chicken and cut into 1 to 1 1/4-inch bite-size pieces so they resemble boneless wing bites. Pat dry with paper towels.

Place the chicken pieces in a bowl. Add 3 tablespoons buttermilk, 1 teaspoon salt and 1 teaspoon black pepper. Toss to coat and let sit 10–15 minutes while you prepare the coating (this tenderizes and seasons).

Mix dry coating

In a shallow bowl or wide plate, whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne and 3/4 teaspoon salt until evenly combined.

Dredge each marinated chicken piece in the flour mixture, pressing lightly so a thin, even coating clings to the surface. Shake off excess and place on a wire rack while you heat the oil.

Cook the chicken

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat (or preheat an air fryer to 400°F/200°C if you prefer). When the oil shimmers (about 350–375°F if using a thermometer), add chicken in a single layer without overcrowding—work in batches if necessary. Fry for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). If air-frying, spray pieces lightly with oil and cook 8–10 minutes, shaking halfway, until crisp and cooked through.

Transfer cooked chicken to a paper towel-lined plate briefly to drain; then move to a clean bowl for saucing.

Make the sauce

In a small saucepan over medium heat combine 1/2 cup honey, 2 tablespoons soy sauce, 1 tablespoon sriracha, 1 tablespoon rice vinegar, 2 tablespoons ketchup, 1 tablespoon brown sugar, 1 teaspoon minced garlic and 1/2 teaspoon grated fresh ginger. Stir and bring to a gentle simmer for 2–3 minutes.

Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then whisk into the simmering sauce. Cook another 1–2 minutes until the sauce thickens slightly and is glossy. Taste and adjust heat or sweetness: add more sriracha for heat or a splash more vinegar to brighten.

Remove from heat and let the sauce cool 1 minute so it clings to the chicken rather than thinning it out.

Toss the cooked chicken pieces in the warm sauce until evenly coated. Work in batches so each piece is well glazed.

Transfer sauced boneless wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side for squeezing over (optional).

Serve with ranch or blue cheese dressing if desired, and extra sauce on the side.