Boneless Wings Recipe

Cut the chicken into bite-sized, wing-like pieces about 1 to 1½ inches. Pat pieces dry with paper towels.

Place chicken pieces in a bowl or resealable bag. Add buttermilk, 1 tsp kosher salt, and ½ tsp black pepper; stir or seal and massage so all pieces are coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours (longer for more tender results).

While chicken marinates, whisk together all dry coating ingredients in a shallow bowl or wide plate: 1 cup all-purpose flour, ¼ cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne, ½ tsp baking powder, ¾ tsp kosher salt, and ½ tsp black pepper.

If using egg wash for a thicker crust, beat the large egg with 1 tablespoon cold water in a small bowl and set beside the flour mixture.

Remove chicken from the buttermilk, letting excess drip off. For a thicker, crunchier crust, dip each piece into the egg wash, then press thoroughly into the seasoned flour mixture, coating completely. For a lighter crust, skip the egg wash and dredge directly from the buttermilk into the flour. Place coated pieces on a wire rack and let rest 10 minutes — this helps the coating adhere.

Pour oil into a deep skillet or Dutch oven to a depth of about 1½ to 2 inches (about 2 cups for a 10-inch pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float.

Working in a single layer without crowding, fry the coated chicken pieces 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a baking sheet to drain. Keep finished pieces warm in a 200°F (95°C) oven while frying remaining batches.

In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Stir in ½ cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, ½ teaspoon garlic powder (note: garlic powder amount in sauce ingredients is ¼ tsp — use ¼–½ tsp to taste), and ¼ teaspoon salt. Whisk until smooth and warm but not boiling. Remove from heat.

Place fried chicken pieces in a large mixing bowl. Pour the warm sauce over the chicken and gently toss until each piece is evenly coated. Taste and adjust — add a splash more hot sauce for heat or a little extra honey for sweetness if desired.

Transfer to a serving platter, garnish with chopped fresh parsley if using, and serve immediately with celery sticks and blue cheese or ranch dressing on the side.