Bone-less Wings Recipe

Prep

Trim chicken breasts of excess fat and cut into 1–1.5 inch bite-sized pieces. Pat dry with paper towels.

Marinate

Place chicken pieces in a bowl with buttermilk and 1 tablespoon hot sauce (optional). Stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and adds flavor.

Coating

In a large shallow bowl or rimmed plate, whisk together flour, cornstarch, salt, pepper, garlic powder, paprika, and baking powder. Remove chicken from buttermilk, letting excess drip off, and toss pieces in the flour mixture to fully coat. Press lightly so coating adheres; place coated pieces on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–2.5 inches (roughly 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with one coated piece: it should sizzle and float steadily.

Fry

Fry chicken in small batches (do not overcrowd) for 4–5 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a paper towel–lined tray or a wire rack set over a sheet pan to drain.

Keep warm

If making multiple batches, keep cooked pieces on a sheet pan in a 200°F (95°C) oven to stay warm and crisp while finishing other batches.

Buffalo

Combine 1/2 cup hot sauce (Frank's or similar) with 3 tablespoons melted unsalted butter in a saucepan over low heat; whisk until combined and warm (about 2 minutes). Toss fried wings in the sauce until evenly coated.

BBQ

Warm 1/2 cup of your favorite BBQ sauce in a small saucepan or microwave for 30 seconds, then toss wings in sauce until fully coated.

Zesty Garlic

Melt 3 tablespoons butter with 2 minced garlic cloves over medium-low heat until fragrant (about 1 minute). Stir in 1 tablespoon lemon juice, 1/2 teaspoon dried oregano or 1 tablespoon chopped parsley, and 1/2 cup (or less) of additional melted butter if desired. Toss wings to coat and finish with extra minced garlic or parsley as garnish.

Sweet Chili BBQ

Mix 1/4 cup sweet chili sauce with 1/4 cup BBQ sauce and heat briefly until pourable. Toss wings in the mixture to coat evenly.

Lemon Pepper

Melt 3 tablespoons butter and stir in the zest of one lemon and 1/2 to 1 teaspoon freshly ground black pepper. Toss wings lightly in the butter mixture so they are coated; for stronger lemon-pepper flavor, finish by sprinkling a little extra lemon zest and cracked pepper.

Bee Sting

Combine 1/4 cup sweet chili sauce with 1–2 teaspoons sriracha (adjust to heat preference) and 1 tablespoon honey; warm briefly and toss wings until coated. Add a pinch of salt to balance sweetness if needed.

Place tossed wings on a serving platter. Offer ranch and blue cheese dressings in small ramekins alongside lemon wedges and chopped parsley for garnish.

Serve immediately while hot and crisp. Recommend 6–8 pieces per person as an appetizer, or 10–12 as an entrée depending on appetite.