Boneless Wings Recipe

Trim and cut

Pat the chicken breasts dry with paper towels. Trim any fat and cut the breasts into bite-size chunks about 1 to 1.5 inches each (aim for uniform pieces so they cook evenly).

Place the chicken pieces in a bowl or zip-top bag. Add the buttermilk, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir or seal and massage to coat all pieces.

Marinate in the refrigerator for at least 30 minutes and up to 4 hours. The buttermilk tenderizes the meat and helps the coating adhere.

While the chicken marinates, combine all dry coating ingredients in a large shallow bowl or pie dish: 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until evenly mixed.

Set up a breading station: marinated chicken in one bowl, egg wash (if using) beaten in a second bowl, and the flour mixture in a third bowl. If you prefer a single-dredge method, you can skip the egg wash and dredge the buttermilk-coated pieces directly in the flour mixture.

Remove chicken from the marinade, letting excess drip off. If using egg wash: dip each piece into the egg wash, then press into the flour mixture, coating fully. Place breaded pieces on a wire rack set over a baking sheet. If not using egg wash: dredge the buttermilk-coated pieces directly in the flour mixture, pressing to adhere, then transfer to the rack.

For an extra-crispy double coating (optional): after the first coating, let the pieces rest 5 minutes, then dip again in egg wash and re-coat with flour mixture.

Let the breaded chicken rest on the rack for 10 minutes to allow the coating to set—this helps prevent it from falling off during frying.

Pour 2 to 3 inches of oil into a heavy-bottomed pot or Dutch oven (about 3 cups depending on pot size). Heat oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small piece of bread: it should brown in about 60 seconds.

Working in batches (do not overcrowd the pot), gently lower 6–8 pieces into the hot oil. Maintain oil temperature between 325°F and 350°F (163–175°C) — lower the heat slightly if it spikes when you add the chicken.

Fry each batch for 4–6 minutes, turning occasionally with tongs so pieces brown evenly. The chicken is done when the coating is golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C).

Use a slotted spoon or spider to transfer fried pieces to a wire rack set over a baking sheet to drain and stay crisp. Keep cooked batches warm in a 200°F (95°C) oven if desired while you finish frying the rest.

If using a buffalo-style sauce, melt 1 tablespoon butter in a small saucepan over low heat, then whisk in 3/4 cup wing sauce until combined and warm. For other sauces, warm gently so they are pourable but not boiling.

Place fried boneless wings in a large mixing bowl. Pour the warm sauce over the chicken and toss gently but thoroughly so each piece is evenly coated.

Transfer sauced boneless wings to a serving platter. Garnish with chopped parsley if desired and serve immediately with blue cheese or ranch dressing on the side.

Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes, then toss with warm sauce before serving.