Boneless Wings Recipe

Prepare the chicken

Trim chicken breasts of any fat or connective tissue. Cut into 1 to 1 1/4-inch bite-sized pieces. Pat dry with paper towels. Place the cut chicken in a bowl and cover with buttermilk and the 2 tbs hot sauce (if using). Toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours — this tenderizes and flavors the meat.

Make the dry coating

In a large shallow bowl or rimmed plate, combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and baking powder. Whisk to fully incorporate and break up any lumps.

Prepare the egg wash

In a separate bowl, beat the egg lightly. Remove chicken from the buttermilk (reserve the buttermilk mixture) and let excess drip off. For a thicker double-coating (extra crispy), you can dip pieces back briefly into the reserved buttermilk before the flour; otherwise proceed to dredging directly from the bowl.

Dredge the chicken

Working in batches, dredge the chicken pieces in the seasoned flour mixture, pressing the flour into the surface so it adheres well. Shake off excess and transfer to a wire rack set over a baking sheet. If you want an extra-crispy finish, dip the floured pieces into the beaten egg, then back into the flour a second time. Let the coated pieces rest on the rack for 10 minutes to set the crust.

Heat the oil

Place a heavy-bottomed skillet (cast iron recommended) or a wide pot over medium heat. Add enough neutral oil so there is about 1/2 inch depth (roughly 1 1/2 to 2 cups depending on pan). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the coating: it should sizzle immediately and brown in about 30–45 seconds.

Fry the wings

Fry the coated chicken in batches without crowding the pan, about 3–4 minutes per side depending on piece size, turning once so all sides brown evenly. Cook until internal temperature reaches 165°F (74°C) and crust is deep golden and crisp. Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a baking sheet to drain. If needed, keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining chicken.

Optional glaze/finish

If glazing, combine the melted butter with 2 tbs honey or honey + a splash of hot sauce in a small bowl. Toss the hot fried boneless wings briefly in the glaze so they get a light coating. Alternatively, brush each piece with melted butter for richness.

Season and serve

Sprinkle chopped fresh parsley over the wings and finish with an extra pinch of salt if desired. Serve immediately with lemon wedges and your choice of dipping sauces (ranch, blue cheese, or extra hot sauce).