Boneless Wings Recipe

Cut 2 cups of boneless chicken breast into 1.25-inch bite-sized pieces. Place in a bowl, add 3 tablespoons buttermilk, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat, cover and refrigerate for 20–30 minutes to tenderize and help coating adhere.

In a shallow bowl or wide dish combine 1 cup flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1/2 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk thoroughly to ensure even distribution.

Remove the marinated chicken from the fridge. Shake off excess buttermilk (do not pat fully dry). Working in batches, dredge chicken pieces in the dry coating, pressing lightly so the coating adheres. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.

Pour about 3–4 cups neutral oil into a heavy, deep skillet or Dutch oven (enough for 1.5–2 inches depth). Heat to 350°F (175°C). If you don't have a thermometer, test with one coated piece — it should sizzle steadily and be golden in about 4–5 minutes.

Fry the coated chicken in small batches (6–8 pieces per batch depending on pan size) for 3.5–5 minutes, turning once, until golden-brown and internal temperature reaches 165°F (74°C). Avoid overcrowding to keep oil temperature stable.

Use a slotted spoon to transfer cooked pieces to a paper towel-lined tray briefly to drain, then move to a warm wire rack to keep crispy while you finish remaining batches.

General technique for saucing

Choose the desired sauce (one per order). Warm or prepare the sauce while the last batch is frying. Place fried boneless wings in a large clean bowl, pour the warmed sauce over them, and toss gently until evenly coated. Serve immediately to retain crispness.

Medium Buffalo

Warm 1/2 cup medium Buffalo sauce in a small saucepan over low heat until just warmed (do not boil). Toss with fried wings until coated.

Hot Buffalo

Use 1/2 cup hot Buffalo sauce warmed gently. Toss wings to coat; serve with blue cheese or ranch if desired.

Sweet Chili

Warm 1/2 cup sweet chili sauce just enough to loosen. Toss wings to coat; sweet sticky finish.

Lemon Pepper Sauce

Melt 2 tablespoons butter, stir in 2 tablespoons lemon juice and 1/2 teaspoon lemon zest to make about 1/2 cup sauce. Toss wings to coat and finish with a light sprinkle of extra lemon zest and a pinch of cracked black pepper.

BBQ

Warm 1/2 cup BBQ sauce until slightly runny. Toss wings until evenly glazed; finish with chopped parsley.

Hot Crispy Oil

Heat 1/4 cup neutral oil with 1/2 teaspoon crushed red pepper (optional) until shimmering but not smoking. Spoon hot oil over wings in a bowl to give a thin, spicy crisp finish (not a full toss) so crust remains very crunchy.

Hot Honey

Warm 1/2 cup honey with 1/4 teaspoon chili flakes (or to taste) until loose and pourable. Toss wings quickly to coat; finish with a light sprinkle of chili flakes if desired.

Garlic Parmesan

Melt 3 tablespoons butter and sauté 1/2 teaspoon garlic powder or 1 minced clove just until fragrant. Stir in 2 tablespoons grated Parmesan and 1 tablespoon chopped parsley to make about 1/2 cup. Toss wings to coat, then add extra grated Parmesan as garnish.

Honey Mustard

Whisk together 1/4 cup honey and 1/4 cup Dijon mustard (or pre-made honey mustard) until smooth and slightly warmed. Toss wings to coat; serve with extra sauce on the side.

After saucing, transfer wings to a serving plate. Garnish where appropriate: sprinkle chopped parsley for BBQ and garlic parmesan, lemon zest for lemon pepper, grated Parmesan for garlic parmesan, and extra chili flakes for hot honey. Serve immediately with preferred dipping sauce and celery/carrot sticks if desired.