Boneless Wings Recipe

Trim and Cube

Trim any fat from the chicken breasts and cut into bite-sized pieces about 1 to 1 1/2 inches. Try to keep the pieces uniform so they cook evenly.

Buttermilk Brine

In a medium bowl, whisk together the buttermilk, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Add the chicken pieces, cover, and refrigerate for 30 minutes to 2 hours (30 minutes is fine for quicker turnaround; 2 hours yields more tender results).

Set up three bowls

Arrange three shallow bowls: Bowl 1 — whisk together the eggs. Bowl 2 — combine flour, cornstarch, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, remaining paprika, garlic powder, and onion powder. Bowl 3 — mix panko, fine dry breadcrumbs (if using), and 1/2 tsp seasoned salt.

Dredge the Chicken

Remove chicken from buttermilk, letting excess drip back into the bowl. First dip each piece into the flour mixture, shaking off excess. Then dunk into the beaten eggs, then press into the panko mixture to coat thoroughly. For extra crispiness, repeat the egg and panko step for a double crust. Place coated pieces on a wire rack and let rest 10 minutes to help the breading adhere.

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds. Work in batches to avoid crowding; add 8–10 pieces per batch depending on pan size.

Fry each batch for 3–4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to remove wings and transfer to a wire rack set over a baking sheet to drain and remain crisp. Keep finished batches in a warm oven (200°F/95°C) while you finish frying remaining pieces.

While the last batch fries, make the sauce. In a small saucepan over low heat, melt the butter. Add hot sauce, honey, apple cider vinegar, and 1/4 tsp salt. Whisk until smooth and warmed through, about 2–3 minutes. Do not boil.

Toss freshly fried boneless wings in the warm sauce in a large bowl until evenly coated. For a milder glaze, toss conservatively and serve extra sauce on the side.

Transfer wings to a serving platter. Garnish with chopped parsley and serve with blue cheese or ranch dressing and celery sticks. Serve immediately for best crispness.

If not using the buffalo sauce, serve the fried boneless wings with dipping sauce on the side.