Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Boneless wings
Sauce (optional)
For serving
Method
Boneless wings
Prepare chicken
Trim excess fat from the chicken and cut into even 1.5"–2" bite-sized pieces so five pieces make a single serving portion (this recipe yields about 5 pieces per 1 lb). Pat the pieces dry with paper towels.
Marinate
Place chicken pieces in a bowl and add buttermilk and 1 tablespoon hot sauce (if using). Stir to coat, cover, and refrigerate for 30 minutes to 2 hours. The buttermilk tenderizes and helps the coating adhere.
Make coating
In a shallow bowl or plate, whisk together flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and paprika until evenly combined.
Heat oil
Pour neutral oil into a deep skillet or pot to a depth of about 1.5 inches (or use a fryer). Heat over medium-high until the oil reaches 350°F (175°C) — about 5–8 minutes. If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle steadily but not smoke.
Dredge and fry
Remove chicken from buttermilk, allowing excess to drip off. One piece at a time, dredge in the flour mixture, pressing lightly so the coating adheres. Shake off excess. Fry the pieces in batches (do not overcrowd) for 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Turn pieces as needed so they brown evenly. Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if making multiple batches.
Sauce (optional)
While the final batch is frying, make the sauce. In a small saucepan over low heat, melt the butter. Whisk in hot sauce, honey, and apple cider vinegar until smooth and warmed through. Taste and adjust salt or honey to balance heat and acidity. Remove from heat.
Toss wings (optional): place the fried boneless pieces in a large bowl, pour the warm sauce over them, and toss gently to coat. Alternatively, serve the sauce on the side for dipping so the pieces remain extra crispy.
Serve
Arrange 5 boneless wings on a plate with celery sticks and a small ramekin of ranch or blue cheese dressing. Serve immediately while hot and crispy.