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Ingredients
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Boneless Wings
Buffalo Sauce Option
BBQ Sauce Option
Serves / Garnish
Method
Boneless Wings
Prep chicken
Pat the chicken pieces dry with paper towels. Place the cut chicken in a bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for 20–30 minutes (this tenderizes and helps the coating stick).
Make dry mix
In a shallow bowl or wide plate, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne (if using) until evenly combined.
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven. Heat over medium-high until the 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 bubble immediately.
Dredge and fry
Working in batches to avoid crowding, remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess, then carefully lower pieces into hot oil. Fry 3–4 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep crisp.
Buffalo Sauce Option
While chicken fries (or immediately after), make the Buffalo sauce: in a small saucepan over low heat, melt the butter. Add the hot sauce, honey (if using), and vinegar. Whisk until combined and warm but not boiling, 1–2 minutes. Taste and adjust sweetness or acidity as desired.
Place the hot fried boneless wings in a large mixing bowl. Pour the warm Buffalo sauce over them and toss gently but thoroughly so each piece is evenly coated. Serve immediately with blue cheese or ranch and celery sticks.
BBQ Sauce Option
For BBQ: pour the BBQ sauce into a small saucepan over low heat. Stir in apple cider vinegar and honey/brown sugar if using. Warm until sauce is glossy and slightly thickened, 2–3 minutes. Taste and adjust.
Place hot fried boneless wings in a large bowl. Pour the warm BBQ sauce over them and toss to coat evenly. Serve immediately with ranch or blue cheese and celery sticks.
Serve
Plate the sauced boneless wings, garnish with celery sticks, and serve with the dressing for dipping. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven to retain crispness.