Boneless Wings Recipe
These crispy nuggets of deliciousness come naked or tossed in your favorite wing sauce. Served with your choice of Ranch or Blue Cheese • Half Pound $11.99 | Full Pound $15.99 • Add Carrots, Celery, or both +$1.00
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Ingredients
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Boneless Wings
Sauces & Toss (choose one or leave naked)
Optional sides
Method
Boneless Wings
Prep the chicken
Trim any fat from the chicken breasts and cut into bite-sized nugget pieces, roughly 1" to 1 1/2" cubes. Pat pieces dry with paper towel.
Marinate
Place chicken pieces in a bowl and pour buttermilk and 1 tablespoon hot sauce over them. Stir to coat, cover, and refrigerate 30 minutes to 2 hours (minimum 30 minutes).
Make the dry mix
In a large bowl combine flour, cornstarch, baking powder, 1 teaspoon salt, black pepper, garlic powder, onion powder, and smoked paprika. Whisk until evenly combined.
Dredge
Remove chicken from buttermilk, allowing excess to drip off. Toss pieces in the dry mix so each piece is well coated. For an extra-crispy double-coat: dip coated pieces briefly back into leftover buttermilk, then toss again in the dry mix.
Heat oil
Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 1/2"–2" (about 3–4 cups depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.
Fry
Working in small batches (do not overcrowd), carefully lower coated chicken pieces into the hot oil. Fry 3–4 minutes per batch, turning occasionally, 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 baking sheet to drain; sprinkle remaining 1/2 teaspoon salt over hot wings lightly.
Keep warm
If frying multiple batches, keep finished wings in a 200°F (95°C) oven on the rack so they stay crisp while you finish the rest.
Sauces & Toss (choose one or leave naked)
Toss in sauce
Place hot fried wings in a large bowl. Pour 1/2 cup of your chosen sauce over the wings and toss gently until evenly coated. For a lighter coating, add sauce gradually and taste. If serving 'naked', skip this step.
Serve with dressings
Transfer wings to a serving platter. Offer Ranch and Blue Cheese dressings in small bowls for dipping.