Boneless Wings Recipe

Trim and Cube

Trim any excess fat from the boneless chicken and cut into 1–1.5 inch bite-sized pieces so they cook evenly.

In a medium bowl, combine 1 cup buttermilk, 2 tablespoons hot sauce, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.

While the chicken marinates, whisk together the dry coating in a shallow bowl or baking dish: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Break up any lumps so the mixture is uniform.

Set up a dredging station: one bowl for the marinade-coated chicken (drain excess buttermilk slightly) and the prepared dry coating. Optionally, for an extra-thick crust, reserve 1/4 cup of the dry mix to toss with the battered pieces after their first dredge.

Heat about 1 cup neutral oil in a heavy-bottomed skillet or Dutch oven to maintain temperature (use more oil if needed to reach 1–1.5 inches depth). Bring oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and rise steadily.

Working in batches (do not overcrowd), remove chicken pieces from the buttermilk, letting excess drip off, then dredge thoroughly in the dry coating, pressing to adhere. Shake off excess and carefully place into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per batch depending on piece size. Internal temperature should reach 165°F (74°C). Adjust heat as necessary to keep oil between 320–350°F to avoid burning.

Use a slotted spoon or spider to transfer fried pieces to a wire rack set over a baking sheet (do not stack) to keep crust crisp. If desired, for an extra-crispy double coat: after the first fry, let pieces rest 2 minutes, then quickly toss again in the reserved dry mix and return to oil for 45–60 seconds until extra-crisp.

While the last batch fries, make the sauce: in a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 tablespoon honey, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk continuously until fully combined and slightly warmed through (do not boil). Taste and adjust heat or sweetness as desired.

Transfer the hot sauce to a large bowl. Add the hot fried chicken pieces and toss gently to coat evenly. Alternatively, serve the sauce on the side for dipping to keep wings extra-crispy.

Arrange the sauced or plain fried boneless wings on a platter. Garnish with chopped fresh parsley if desired. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes or until heated through.