10 Boneless Wings Recipe

Prep chicken

Trim any fat from the chicken breasts and cut into 10 bite-sized pieces (about 1 to 1.5 inches each). Pat pieces dry with paper towels.

Place the chicken pieces in a bowl. Add buttermilk, 1 tsp kosher salt, and 1 tsp black pepper. Stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours (buttermilk tenderizes and seasons).

Make dry mix

In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, baking powder, 1 tsp kosher salt, and 1 tsp black pepper until evenly combined.

Prepare egg wash

In a separate bowl, beat the egg with 2 tablespoons milk until smooth.

Working with one piece at a time, remove a chicken piece from the buttermilk (let excess drip off). Dredge first in the flour mixture, then dip into the egg wash, then press back into the flour mixture to create a double-coated crust. Place coated pieces on a wire rack set over a baking sheet. Repeat until all pieces are coated.

Heat 1.5 to 2 cups of neutral oil in a deep skillet or Dutch oven over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns slowly, the oil is ready.

Fry the chicken in batches to avoid overcrowding (2–3 minutes per side). Carefully lower coated pieces into the oil and fry until golden brown and cooked through, about 3–4 minutes total per piece depending on size. Internal temperature should reach 165°F (74°C).

Use a slotted spoon or spider to remove the cooked pieces and transfer to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

While the chicken fries, make the sauce: in a small saucepan over low heat, melt the butter. Add hot sauce, honey, and apple cider vinegar. Whisk until combined and warm, about 1–2 minutes. Taste and add 1/4 tsp salt or more honey if you prefer sweeter sauce.

If you want the wings tossed, place the fried boneless wings in a large bowl, pour the warm sauce over them, and toss to evenly coat. For a saucy finish, toss immediately; for a drier crisp, serve sauce alongside for dipping.

Arrange 10 boneless wings on a platter with celery sticks and a small bowl of ranch or blue cheese dressing for dipping. Serve hot.