Boneless Wings (10) Recipe

Prep chicken

Trim chicken breasts of any fat and cut into 10 bite-sized pieces (roughly 1 to 1½ inch pieces). Pat dry with paper towels.

Place chicken pieces in a medium bowl. Add buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and flavor.

While chicken marinates, combine flour, cornstarch, paprika, cayenne, baking powder, ½ tsp salt, and ½ tsp black pepper in a shallow bowl or pie plate. Whisk to evenly distribute spices.

Remove chicken from refrigerator. Working with a few pieces at a time, shake off excess buttermilk then dredge each piece in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack. Let rest 5 minutes to set the coating.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1½ inches (about 1 cup will vary by pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry the chicken in batches so pieces have room and the oil temperature stays near 325–350°F. Cook 3–4 minutes per side (about 6–8 minutes total) until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer to a paper towel-lined tray to drain. Repeat until all pieces are cooked.

While the last batch fries, combine hot sauce, butter, and honey in a small saucepan over low heat. Stir until butter melts and sauce is glossy, about 1–2 minutes. Remove from heat. Taste and adjust: add more honey for sweetness or cayenne for heat.

Place drained fried chicken in a large bowl. Pour the warm sauce over the pieces and toss gently to coat evenly. Transfer to a serving plate and sprinkle with chopped parsley if using.

Serve immediately with celery sticks and ranch or blue cheese dressing on the side if desired.