Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Marinade
Breading
Cooking Oil (for frying) or Air-Fry Option
Sauce (Buffalo-style finishing) - optional
To Serve
Method
Chicken and Marinade
Prepare chicken
Trim any fat from the chicken breasts and cut into 1-1.5 inch bite-size pieces (about the size of a traditional wing). Aim for uniform pieces so they cook evenly.
Marinate
In a bowl, whisk together buttermilk, egg, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs hot sauce (if using). Add chicken pieces, stir to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and contributes moisture while keeping calorie density reasonable.
Breading
Make breading mix
In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, dry mustard, cayenne, baking powder and remaining 2 tsp kosher salt. Whisk to distribute spices evenly.
Dredge
Remove chicken from the marinade, allowing excess to drip off. Working in batches, toss pieces in the breading mix to coat thoroughly. Press the flour mix onto the chicken so a compact crust forms. Place breaded pieces on a wire rack and let sit 5–10 minutes to help the coating adhere.
Cooking (Fry or Air-Fry)
Deep-fry method (recommended for crispness)
Heat 1.5–2 cups neutral oil in a heavy-bottomed pot or dutch oven to 350°F (175°C). Fry chicken pieces in small batches so oil temperature stays steady, 3–4 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a paper-towel-lined tray or wire rack.
Pan-fry shallow option
Pour oil to a depth of about 1/2-inch in a large skillet over medium-high heat. Heat until a small piece of breading sizzles. Fry chicken in batches, 3–4 minutes per side, until golden and cooked through, adjusting heat as needed to avoid burning.
Air-fryer option (lower oil/calories)
Preheat air fryer to 400°F (200°C). Lightly spray basket with nonstick spray. Arrange breaded pieces in a single layer without crowding, spray tops lightly, and cook 8–10 minutes, flipping halfway, until crisp and internal temperature is 165°F (74°C). Cook additional 1–2 minutes if needed for extra crispness.
Sauce (Buffalo-style finishing) - optional
Make sauce
In a small saucepan over low heat, melt butter. Whisk in hot sauce, honey and apple cider vinegar until smooth and warmed through; do not boil. Taste and adjust for heat and tang.
Toss wings in sauce
Place cooked boneless wings in a large bowl. Pour sauce over and gently toss to coat each piece evenly. For a lighter coating, serve sauce on the side.
To Serve
Arrange boneless wings on a platter with celery sticks and a small bowl of ranch or blue cheese dressing. Garnish with chopped parsley if desired. Serve immediately while hot.