Boneless Wings Recipe

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

In a bowl, combine buttermilk, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Add the chicken pieces, mix to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the interior.

Prepare the breading station: in a shallow bowl whisk together the flour, cornstarch, paprika, onion powder, 1 tsp salt, 1/2 tsp black pepper and cayenne (if using). In a second bowl beat the 2 eggs.

Remove chicken from the buttermilk, letting excess drip off. Dredge pieces first in the seasoned flour mix, then dip in beaten egg, then return to the flour mix for a double-coated, crispy crust. Press the flour onto the pieces so it adheres well.

Heat about 1 inch of vegetable oil in a deep skillet or heavy pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily and brown in ~30–40 seconds.

Fry the coated chicken in batches (don’t crowd the pan) for about 3–4 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F. Drain on a wire rack over a sheet pan or paper towels to remove excess oil. Keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Make the sauce

Combine 1/4 cup honey, 2 tbsp sriracha, 1 tsp rice vinegar and 1 tsp soy sauce in a small saucepan. Warm over low heat, stirring until glossy and combined, about 2–3 minutes. Taste and adjust heat or sweetness as desired.

Place a batch of hot fried chicken in a large bowl, pour about half of the warm honey sriracha sauce over the pieces and toss gently to coat. Serve immediately.

Make the sauce

In a small saucepan over low heat, melt 3 tbsp unsalted butter. Whisk in 1/4 cup hot sauce, 1 tsp white vinegar and 1/2 tsp Worcestershire sauce until smooth and slightly emulsified, about 1 minute. Keep warm but do not boil.

Toss a batch of hot fried chicken in the buffalo sauce until evenly coated and serve with ranch or blue cheese dressing and carrot & celery sticks.

Make the sauce

In a small bowl whisk together 2 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tsp brown sugar, 1/2 tsp ground allspice, 1/2 tsp dried thyme and 1/2 tsp scotch bonnet/habanero paste (reduce for less heat). Taste and adjust balance — add a touch more lime or sugar if needed.

Warm the sauce gently in a small pan for 30–60 seconds, then toss with a batch of fried chicken. Garnish with chopped cilantro and serve.

Prepare the sauce

Pour 1/2 cup store-bought sweet chili sauce into a small saucepan and warm over low heat until slightly fluid, about 1–2 minutes. Do not boil.

Toss fried chicken in the sweet chili sauce until coated, garnish with sesame seeds and cilantro, and serve.

Arrange sauced batches of boneless wings on a platter with carrot and celery sticks and a bowl of ranch or blue cheese. Offer all sauce varieties so guests can choose: Honey Sriracha, Traditional Buffalo, Jamaican Jerk and Sweet Chili.

Leftover fried, unsauced boneless wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp before tossing in sauce.