Boneless Wings Recipe

Prepare chicken and marinade

Trim any excess fat from the chicken and cut into uniform 1–1.5-inch bite-sized pieces so they cook evenly.

In a medium bowl, whisk together the buttermilk, egg, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon hot sauce. Add the chicken pieces to the marinade, stir to coat, cover, and refrigerate for at least 30 minutes (preferred 1–2 hours). This both flavors and tenderizes the meat.

Mix dry breading

In a large shallow bowl or plate, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly combined.

Remove chicken from the refrigerator. Set up a dredging station: marinated chicken, dry breading bowl, and a tray for the breaded pieces. Shake off excess marinade from each piece then toss pieces into the dry mixture, pressing lightly so the breading adheres. Place breaded pieces on a wire rack or tray. For extra-crispy wings, double-dredge: quickly dip the coated pieces back into the remaining buttermilk/egg mixture (or lightly brush with the optional oil spray) then re-coat with the dry mix.

Let the breaded pieces rest 10 minutes at room temperature to help the coating set before frying.

Heat oil

Pour about 1 cup of vegetable oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one breaded piece: it should sizzle immediately but not brown in under 30 seconds.

Work in batches to avoid overcrowding. Add breaded chicken pieces in a single layer and fry 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into a piece registers 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and keep warm; if desired, hold in a 200°F (95°C) oven while finishing remaining batches.

If you prefer to bake/air-fry instead of shallow frying: preheat oven to 425°F (220°C). Place breaded pieces on a parchment-lined sheet, spray lightly with oil, and bake 12–16 minutes, flipping once, until golden and cooked through. In an air fryer at 400°F (200°C), cook 8–10 minutes, shaking halfway.

Make the sauce

While the last batch finishes, melt the butter in a small saucepan over low heat. Add the hot sauce and honey (if using) and whisk until smooth and combined. Warm through but do not boil; remove from heat.

Place the fried boneless wings in a large bowl. Pour the warm sauce over them and toss gently to coat evenly. If you prefer less sauce, serve on the side for dipping.

Transfer wings to a serving platter. Garnish with sliced green onions and serve immediately with ranch or blue cheese dressing for dipping.