Trim any excess fat from the chicken. Cut the chicken into bite-sized, wing-like pieces about 1 to 1.5 inches each so they cook evenly. Pat pieces dry with paper towels.

Season

Place the pieces in a bowl and season with kosher salt, black pepper, garlic powder, and paprika. Toss to coat evenly. If using hot sauce for marinade, add it here and toss. Let rest 10 minutes while you prepare the batter; you can refrigerate up to 1 hour for more flavor.

Batter & Coating

Make wet batter

In a medium bowl whisk together buttermilk and the egg until smooth. Add the optional hot sauce if not used earlier. This creates a wet marinade that helps the dry coating adhere.

Make dry mix

In a second bowl whisk together the flour, cornstarch and baking powder until homogeneous. The cornstarch helps extra crispness; baking powder adds lightness.

Coat chicken

Working with a few pieces at a time, dip chicken first into the wet batter, letting excess drip off, then dredge into the dry mix pressing lightly so the coating adheres. For extra crunch, double-dip: after the first dredge, return to the wet batter briefly and dredge again in the dry mix. Place coated pieces on a wire rack set over a sheet pan and let rest 10 minutes to help the coating set.

Fry

Heat oil

Pour oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches (roughly 2 cups). Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of batter—It should sizzle steadily and start to brown within 45–60 seconds.

Fry in batches

Carefully add 6–8 coated pieces (do not overcrowd) and fry, turning occasionally, until golden brown and cooked through, about 4–6 minutes depending on piece size. Internal temperature should reach 165°F (74°C). Use a slotted spoon or spider to transfer to a paper towel-lined tray or wire rack to drain. Maintain oil temperature between 325–350°F (162–175°C) — reduce heat a little between batches if necessary.

Finish frying (optional crisp)

For extra-crispy wings, after all batches are cooked and drained, return wings to hot oil at 375°F (190°C) for 30–45 seconds to crisp, then drain again.

Wing Sauce (Buffalo-style)

Make sauce

While the chicken fries (or in a small saucepan), melt the butter over low heat. Whisk in the hot sauce, honey, apple cider vinegar and Worcestershire sauce until combined and warmed through. Taste and add a pinch of salt if needed. Keep warm on very low heat or transfer to a heatproof bowl.

Toss wings in sauce

Place drained fried chicken pieces into a large bowl. Pour the warm sauce over the chicken and toss gently but thoroughly to coat each piece evenly. Alternatively serve sauce on the side for dipping if preferred.

To Serve

Plate

Arrange sauced boneless wings on a platter. Garnish with sliced green onions. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.

Storage

Leftover plain fried chicken (without sauce) can be refrigerated in an airtight container for up to 3 days. To re-crisp, bake at 400°F (200°C) for 8–10 minutes and then toss in warmed sauce just before serving. Sauced wings are best eaten same day.