Split Flavor Boneless Wings Recipe

Trim, cut, and marinate

Trim excess fat from the chicken and cut into 1–1.5-inch bite-sized pieces. In a medium bowl whisk together buttermilk, egg, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Add the chicken, stir to coat, cover, and refrigerate at least 30 minutes (up to 4 hours).

Prepare coating

In a shallow bowl or rimmed plate mix together the flour, cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine and break up any lumps.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a test piece of bread sizzles and browns in ~45–60 seconds. Adjust heat to maintain a steady 325–350°F during frying.

Dredge chicken

Working in a single layer, remove chicken from marinade, allowing excess to drip off. Dredge pieces in the flour mixture, pressing lightly so the coating adheres. Set on a wire rack while you work in batches—do not stack.

Fry until golden

Fry chicken in batches (avoid overcrowding) for 3–4 minutes per side, turning once so pieces cook evenly and reach an internal temperature of 165°F (74°C). Smaller pieces may take less time. Use a slotted spoon to transfer fried pieces to a wire rack set over a baking sheet to drain and stay crisp. Keep finished batches in a warm oven (200°F / 95°C) while finishing remaining chicken.

Make buffalo sauce

In a small saucepan over low heat melt 4 tablespoons unsalted butter. Remove from heat and stir in 1/2 cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder and 1/4 teaspoon salt until smooth and glossy. Keep warm on the lowest heat or in a small warm pan.

Toss half the wings

Place half of the fried chicken into a large mixing bowl. Pour the warm buffalo sauce over and gently toss until every piece is evenly coated. Transfer to a serving platter and garnish with chopped parsley or green onions. Serve immediately with celery and blue cheese/ranch as desired.

Make honey-soy glaze

In a small saucepan combine 2 tablespoons soy sauce, 2 tablespoons honey, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon grated fresh ginger. Bring to a gentle simmer over medium-low heat. Mix 1/2 teaspoon cornstarch with 1 tablespoon water to make a slurry, then whisk the slurry into the simmering sauce. Cook for 30–60 seconds until slightly thickened and glossy. Remove from heat.

Toss remaining half

Place the remaining fried chicken pieces into a clean bowl. Pour the honey-soy glaze over and toss gently to coat each piece. Transfer to a serving platter and garnish with sesame seeds or chopped green onions if desired.

Arrange both flavors side-by-side on a serving board so guests can choose. Sprinkle remaining chopped parsley or green onions over both platters. Serve immediately with celery sticks and blue cheese or ranch dressing on the side. Leftover wings can be stored airtight in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp.