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Ingredients
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Boneless Wings
Breading
Frying / Finishing
To Serve (optional)
Method
Boneless Wings
Prep chicken
Trim chicken of excess fat and cut into 1 to 1 1/4-inch bite-size pieces so yield equals about 10 pieces (approx. 1.25 lb yields roughly 10 boneless 'wings').
Marinate
Place the cut chicken pieces in a bowl. Add buttermilk, 1 tsp salt and 1/2 tsp black pepper. Stir to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours. The buttermilk tenderizes and seasons the meat.
Breading
Make breading mix
In a shallow bowl or wide dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and baking powder until evenly combined.
Dredge
Remove chicken from buttermilk, letting excess drip off. Working in batches, toss pieces in the breading mixture to fully coat, pressing the mix onto the surface so it adheres well. Place breaded pieces on a wire rack while you heat the oil. Reserve remaining flour mixture for additional coats if desired.
Frying / Finishing
Heat oil
Pour about 1 cup oil into a heavy-bottomed skillet (or use a deep fryer) to a depth of roughly 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small bit of breading: it should sizzle vigorously and brown in about 45–60 seconds.
Fry the boneless wings
Fry the breaded chicken in batches so pieces aren't overcrowded. Cook 3–4 minutes per side (about 5–6 minutes total depending on size) until golden brown and internal temperature reaches 165°F (74°C). Turn once or twice for even coloring. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain briefly.
Toss in sauce (optional)
If tossing in sauce, warm 3/4 cup wing sauce with 1 tablespoon butter in a saucepan over low heat until butter melts and sauce is warm and cohesive. Place hot fried boneless wings in a large bowl, pour warmed sauce over them, and toss quickly to coat evenly.
Alternate serving (not tossed)
If you prefer the wings crispy, serve them plain with sauce on the side for dipping.