5 Boneless Wings Recipe

Trim and cube

Trim any visible fat from the chicken breast and cut into 5 evenly sized bite pieces (approx. 1 to 1.5 inches). Pat dry with paper towel.

Marinate

Place the chicken pieces in a small bowl with buttermilk, 1/4 tsp kosher salt and 1/8 tsp black pepper. Stir to coat, cover, and refrigerate for 15–30 minutes (short marination tenderizes and helps breading adhere).

Mix dry coating

In a shallow bowl or plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, and remaining 1/4 tsp kosher salt and 1/8 tsp black pepper until evenly combined.

Dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the dry mixture, pressing the coating onto the chicken so it adheres. Place coated pieces on a small plate and let rest 5 minutes to set the crust.

Heat oil

Pour about 2 cups vegetable oil into a small heavy-bottomed skillet or saucepan so oil depth is roughly 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–45 seconds.

Fry in batches

Carefully lower the 5 coated chicken pieces into the hot oil (do not overcrowd; all five should fit comfortably). Fry, turning as needed, for 3–4 minutes total until golden brown and internal temperature reaches 165°F (74°C). Adjust time slightly for piece size.

Drain

Using a slotted spoon or tongs, transfer the fried boneless wings to a paper towel-lined plate to drain for 1–2 minutes. If making a honey-hot glaze, mix hot sauce and honey now and toss the wings gently to coat; otherwise toss with 1 tablespoon hot sauce or serve sauce on the side.

Arrange the 5 boneless wings on a small plate with ranch or blue cheese dressing and celery sticks on the side. Serve immediately while hot and crisp.