Boneless Wings (6) Recipe
Make Boneless Wings (6) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Boneless Wings
Buffalo Sauce (optional)
To Serve
Method
Boneless Wings
Prep chicken
Trim any fat from the chicken breasts and cut into 1 to 1 1/4-inch bite-sized pieces. Pat dry with paper towels.
Marinate
Place the chicken pieces in a medium bowl. Add the buttermilk and 1 tablespoon hot sauce, toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.
Make dry mix
In a shallow bowl or rimmed plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and baking powder until evenly combined.
Heat oil
Pour 2 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/4 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within about 30–40 seconds.
Dredge chicken
Working in batches to avoid crowding, remove chicken from the buttermilk, letting excess drip off, then toss pieces in the flour mixture until well coated. Shake off excess flour and set on a plate while you heat the oil.
Fry
Carefully add a single layer of coated chicken pieces to the hot oil (do not overcrowd). Fry for 3 to 4 minutes, turning once, until golden brown and an internal temperature of 165°F (74°C) is reached. Remove with a slotted spoon to a wire rack set over a sheet pan to drain. Repeat with remaining chicken, allowing the oil to return to temperature between batches.
Rest
Let the fried boneless wings rest 2–3 minutes on the rack; this keeps them crisp.
Buffalo Sauce (optional)
Make sauce
In a small saucepan over low heat, melt 2 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar and 1/4 teaspoon salt. Whisk until smooth and warm but not boiling, about 2 minutes. Taste and adjust sweetness or heat as desired.
Toss chicken in sauce
Place the drained fried chicken in a large bowl. Pour the warm sauce over the pieces and gently toss until evenly coated. Serve immediately to preserve crispness. If you prefer dry-style boneless wings, skip this step and serve sauce on the side.