Boneless Wings (12 Pc) Recipe

Trim and marinate

Trim any excess fat from boneless chicken breasts and cut into 12 even pieces (roughly 1"–1.5"). Place chicken pieces in a bowl and pour 1 cup buttermilk over them. Stir to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Prepare dry mix

While chicken marinates, combine 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl or a wide plate. Whisk to fully incorporate and break up any lumps.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or pot to reach a depth of about 1"–1.5". Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—the flour should sizzle and brown slowly.

Dredge chicken

Remove chicken from buttermilk, letting excess drip back into the bowl. One piece at a time, press chicken into the dry flour mixture, coating thoroughly and shaking off excess. For an extra-crisp double coating (optional): after the first dredge, dip back briefly into remaining buttermilk, then dredge again in the flour mix.

Fry in batches

Carefully lower coated chicken pieces into the hot oil, frying in a single layer without crowding—work in batches so oil temperature stays near 325°–350°F (160°–175°C). Fry each batch 4–5 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp.

Buffalo sauce

For classic buffalo: warm 1/2 cup store-bought buffalo sauce (or mix 1/2 cup Frank's hot sauce with 2 tablespoons melted unsalted butter) in a small saucepan over low heat until combined. Toss fried boneless wings in a bowl with the sauce until evenly coated.

Honey BBQ

For honey BBQ: warm 1/2 cup honey BBQ sauce in a small saucepan over low heat until slightly thinned. Toss fried boneless wings in the sauce until evenly coated.

Asian sweet chili

For sweet chili: warm 1/2 cup Asian sweet chili sauce gently. Toss fried boneless wings in the sauce until thoroughly coated. Optionally sprinkle with chopped parsley.

Arrange 12 sauced boneless wings on a platter with celery sticks and 1/2 cup ranch or bleu cheese dressing on the side for dipping. Garnish with chopped parsley if desired and serve immediately while hot and crisp.