Boneless Wings Recipe
Served plain or tossed in your choice of sauce
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Ingredients
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Boneless Wings
Sauce (optional, for tossing)
To Serve
Method
Boneless Wings
Prepare chicken
Trim any fat from the chicken breasts and cut into 1 to 1.5-inch bite-sized cubes. Pat dry with paper towel.
Marinate (optional but recommended)
In a medium bowl combine buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, stir to coat, cover, and refrigerate for 30 minutes to 2 hours. This tenderizes and seasons the meat.
Make coating
In a shallow bowl or dish whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, kosher salt, and black pepper until evenly combined.
Coat chicken
Working in batches, remove chicken from buttermilk, letting excess drip off. Dredge pieces in the flour mixture, pressing gently so mixture adheres. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.
Heat oil
Pour oil into a deep skillet or heavy saucepan to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 30 seconds.
Fry
Fry the chicken in batches so pieces don't crowd the pan. Cook 3 to 4 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if necessary.
Sauce (optional, for tossing)
Heat and combine (buffalo-style)
If using buffalo sauce: melt unsalted butter in a small saucepan over low heat, then whisk in 1/2 cup buffalo sauce and 1 tablespoon honey if you want a sweet-spicy balance. Warm until blended and slightly thickened, about 2–3 minutes. Remove from heat.
Alternative BBQ
If using BBQ, warm 1/2 cup BBQ sauce in a small saucepan over low heat until slightly warm, about 1–2 minutes.
Toss wings
Place fried boneless wings in a large mixing bowl. Pour desired amount of warm sauce over the wings (reserve some to serve on the side). Toss gently until pieces are evenly coated. For plain wings, skip this step.