Boneless Wings (6 Pc) Recipe

Pat the chicken pieces dry with paper towels. Trim any thin edges so pieces are roughly uniform (about 1.5"–2" cubes) to ensure even cooking.

In a medium bowl combine buttermilk and 1 tablespoon hot sauce (optional). Add the chicken pieces, toss to coat, cover and refrigerate for 30 minutes (or up to 2 hours) to tenderize and season.

While chicken marinates, cut celery into 3–4" sticks and chill. Measure out sauce and dressing; keep cold until serving.

In a shallow bowl or wide plate whisk together flour, cornstarch, salt, pepper, garlic powder, and paprika.

Remove chicken from buttermilk, letting excess drip off. One piece at a time, dredge thoroughly in the flour mixture, pressing to adhere. Place breaded pieces on a wire rack while you heat the oil.

Frying (preferred for crispness)

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1" (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.

Working in a single layer, carefully lower the breaded chicken pieces into the hot oil without overcrowding (2–3 pieces at a time). Fry 3–4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Repeat with remaining pieces.

Oven-Baked Option

Preheat oven to 425°F (220°C). Place breaded pieces on a parchment-lined baking sheet lightly sprayed with oil. Lightly spray tops with oil and bake 12–16 minutes, flipping halfway, until golden and internal temp is 165°F (74°C).

Place the hot cooked boneless wings in a medium bowl. Pour the wing sauce over them (about 1/2 cup) and toss gently to coat each piece evenly. Taste and add more sauce to preference.

Arrange 6 sauced boneless wings on a plate with celery sticks and a ramekin of ranch or bleu cheese dressing. Sprinkle optional chopped parsley over wings for garnish.

Serve immediately while hot and crispy.