Boneless Wings (24 Pc) Recipe

Prep chicken

Trim any fat from the chicken breasts and cut into 24 evenly sized bite pieces (about 1 to 1 1/4-inch cubes). Pat pieces dry with paper towels and place in a bowl.

Brine/marinate

Whisk together buttermilk and egg in a bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for 30 minutes to 1 hour (helps tenderize and helps coating adhere).

Make dry mix

In a shallow bowl or pie plate combine flour, cornstarch, paprika, garlic powder, onion powder, remaining kosher salt and black pepper, and cayenne (if using). Whisk to distribute evenly.

Dredge

Remove the chicken from the buttermilk, letting excess drip off. Dredge pieces thoroughly in the flour mixture, pressing gently so coating adheres. Place coated pieces on a wire rack and let rest 10 minutes to set the crust. For a thicker crust double-dredge: return briefly to buttermilk then into flour again.

Heat oil

Pour oil into a large heavy pot or deep fryer to a depth of about 2 to 3 inches (or as your fryer requires). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into oil — it should sizzle and brown in ~30–40 seconds.

Fry

Fry chicken in batches to avoid crowding (about 6–8 pieces per batch depending on pot size). Cook for about 3 to 4 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer to a wire rack set over a sheet pan to drain. Keep finished batches in a warm oven at 200°F (95°C) while you finish frying remaining pieces.

Crisp finish (optional)

For extra-crispy wings, return drained pieces for 30–60 seconds to oil at 375°F (190°C) right before saucing, then drain again on rack.

Choose your sauce: Buffalo, Honey BBQ, or Sweet Chili. For Buffalo-style: warm 1 cup buffalo sauce in a saucepan over low heat or microwave until hot. For Honey BBQ or Sweet Chili, warm similarly to loosen and make it easy to coat.

Place hot fried wings in a large mixing bowl. Pour 3/4 to 1 cup warmed sauce over the wings (adjust amount to desired coverage) and toss gently with tongs until evenly coated. Return sauced wings to the wire rack for 1–2 minutes to let excess drip off.

Arrange 24 sauced boneless wings on a platter with celery sticks. Serve with ranch and bleu cheese dressing on the side for dipping. Provide extra napkins—boneless wings are best served hot and immediately.