Boneless Wings Recipe

Trim and cut

Trim any visible fat from the chicken breasts or thighs. Cut the meat into 1 to 1 1/2-inch bite-sized pieces so they will cook quickly and evenly.

Marinate

In a bowl combine buttermilk, 1 tsp salt, and 1 tsp black pepper. Add the cut chicken, stir to coat, cover and refrigerate for at least 30 minutes (up to 4 hours). The buttermilk tenderizes and seasons the meat.

Prepare breading

In a shallow bowl or wide dish whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, and 1 tsp salt until evenly combined.

Dredge

Remove chicken from buttermilk letting excess drip off. One piece at a time, toss the chicken in the flour mixture pressing lightly so the mixture adheres. Place on a wire rack and let sit 5–10 minutes to set the coating.

Heat oil

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 inch (approx 1 to 1.5 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45 seconds.

Fry

Fry the chicken in batches without overcrowding — about 3–4 minutes per batch — turning once until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer fried pieces to a paper towel–lined tray to drain.

Keep warm

If frying multiple batches, keep cooked pieces in a single layer on a rimmed baking sheet in a 200°F (95°C) oven to stay warm and crispy while you finish frying.

Buffalo sauce

In a small saucepan over low heat melt 3 tbs butter. Add 1/2 cup hot sauce, 1 tbs honey, 1 tsp vinegar, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until combined and warm (do not boil). Taste and adjust sweetness or heat. Remove from heat.

BBQ sauce

In a small saucepan combine 1/2 cup store-bought BBQ sauce, 1 tbs honey, and 1 tsp apple cider vinegar. Warm over low heat, stirring until smooth and slightly thinned, about 2–3 minutes. Remove from heat.

Whiskey pepper sauce

In a small skillet melt 2 tbs butter over medium-low heat. Add 1/2 tsp minced garlic and cook 20–30 seconds until fragrant. Off the heat, carefully add 2 tbs whiskey to deglaze (flame will occur if very hot—stand back) then return to low heat. Stir in 1 tbs maple syrup, 1/2 tsp Worcestershire sauce and 1 tsp freshly cracked black pepper. Warm briefly until glossy and combined. Remove from heat.

Tossing the wings

Place fried chicken in a large bowl. Pour 1/2 to 3/4 of the chosen warm sauce over the chicken and gently toss until pieces are evenly coated. Add more sauce to taste but avoid over-saturating to keep crispness.

Transfer sauced boneless wings to a serving platter. Sprinkle chopped parsley over top and serve immediately with lemon wedges and the chosen dipping sauce (ranch or blue cheese) on the side.

Leftovers: store cooled boneless wings and sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a wire rack for 8–10 minutes to crisp.