15 Boneless Wings Recipe

Cut and brine

Trim any fat from 2 cups (about 1 pound) of boneless, skinless chicken breasts and cut into 15 pieces roughly the size of wing-bites (about 1 to 1.5 inches thick). Place chicken in a bowl. In a separate bowl whisk 1 egg with 1 cup buttermilk, 1 tsp kosher salt and 1 tsp black pepper. Pour the buttermilk mixture over the chicken, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the pieces.

Make breading mix

While chicken marinates, combine 1.5 cups all-purpose flour and 0.25 cup cornstarch in a shallow dish or bowl. Add 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp cayenne pepper, 0.5 tsp dried oregano, 1 tsp kosher salt and 0.5 tsp black pepper. Whisk until evenly distributed.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. One piece at a time, dredge chicken in the flour mixture, pressing the flour onto the surface to form a good coating. For an extra-crispy double-coating: after initial dredge, dip coated pieces briefly back into the reserved buttermilk (lightly), then dredge again in the flour mixture. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour about 4 cups (roughly 2 inches deep) vegetable oil into a heavy-bottomed skillet or Dutch oven. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb will sizzle and brown in about 30–40 seconds.

Fry in batches

Carefully add 4–6 breaded pieces to the hot oil without crowding (work in batches). Fry, turning as needed, until golden brown and cooked through, about 3–4 minutes per side, 6–8 minutes total depending on piece size. Internal temperature should reach 165°F (74°C). Remove cooked pieces with a slotted spoon to a paper towel-lined tray or wire rack. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Make buffalo-style sauce

In a small saucepan over low heat combine 0.5 cup hot sauce, 2 tbs unsalted butter and 1 tbs honey. Stir until butter melts and sauce is smooth, about 2–3 minutes. Do not boil. Remove from heat.

Toss wings in sauce

Place fried boneless pieces in a large bowl. Pour desired amount of warm sauce over the pieces and toss gently to coat evenly. For half-sauced, only toss half of the pieces.

Arrange 15 boneless wings on a platter with celery sticks and a small bowl of ranch or blue cheese dressing for dipping. Serve immediately while hot and crispy.