Boneless Chicken Wings Recipe

Trim and cut

Cut the boneless chicken into 6 pieces roughly the size of a wing. Pat pieces dry with paper towels to remove excess moisture.

In a bowl, whisk together buttermilk, minced garlic, hot sauce, 1 tsp salt, and 1 tsp black pepper. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour and up to 4 hours. (If short on time, 30 minutes will still help.)

Combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl or wide plate; whisk to evenly distribute seasonings.

Remove chicken from the marinade one piece at a time, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so a good coating adheres. Place coated pieces on a wire rack and let rest 10 minutes — this helps the coating set.

Pour oil into a deep skillet or heavy-bottomed pot to reach about 1 to 1.5 inches depth (approximately 1 cup for a small skillet). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately but not smoke.

Fry the coated chicken pieces in batches so they don’t crowd the pan (2–3 pieces per batch depending on your pan). Fry each piece 3–4 minutes on the first side, then 2–3 minutes after turning, until golden brown and an instant-read thermometer in the center reads 165°F (74°C). Adjust time if pieces are thicker or thinner.

Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a sheet pan to drain briefly. Keep finished pieces warm in a 200°F (95°C) oven if needed while you fry remaining batches.

If using sauce, combine the buffalo wing sauce and melted butter (and honey if using) in a large bowl. Add the hot fried chicken pieces and toss gently until evenly coated. Taste and adjust by adding more sauce or a pinch of salt as desired.

For a dry option, simply sprinkle a pinch of flaky salt and chopped parsley over the hot wings instead of saucing.

Arrange 6 boneless wings on a serving plate with celery sticks and a small bowl of blue cheese or ranch dressing for dipping. Garnish with chopped parsley or chives if desired. Serve immediately while hot and crispy.