Boneless Wings (10) Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut into 10 bite-size pieces (roughly 1 to 1.5 inches). Pat pieces dry with paper towels.

Make batter

In a medium bowl whisk together buttermilk and the egg until combined. In a separate large bowl combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Coat chicken

Dip each chicken piece first into the buttermilk-egg mixture, allow excess to drip off, then dredge thoroughly in the flour mixture, pressing the flour onto the surface to build a good coating. Place coated pieces on a tray and let rest 10 minutes so coating adheres.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 2 cups). Heat over medium-high until oil temperature reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly to the surface.

Fry wings

Fry the chicken in batches (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Make sauce

In a small saucepan over low heat, melt the butter. Stir in hot sauce, honey, apple cider vinegar, and salt. Whisk until combined and warmed through (about 2 minutes). Do not boil.

Toss wings in sauce

Place fried wings in a large bowl, pour the warm sauce over them, and toss until evenly coated. Serve immediately.

Arrange boneless wings on a platter with celery sticks and a bowl of blue cheese or ranch dressing. Sprinkle chopped parsley over the wings if using. Serve hot.