Boneless Wings Recipe

Prepare chicken

Trim any fat from the boneless chicken breasts and cut into 1 to 1 1/4-inch bite-sized pieces so they resemble wing nuggets. Pat pieces dry with paper towels.

In a medium bowl combine the buttermilk, kosher salt, and black pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and flavor the meat.

While chicken marinates, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and ground black pepper in a shallow bowl or wide plate.

Remove chicken from buttermilk, letting excess drip off. Dredge pieces thoroughly in the seasoned flour mixture, pressing gently so a light, even coating adheres. Place breaded pieces on a wire rack set over a sheet pan; let sit 5–10 minutes to help the coating set.

Pour 1 1/2 to 2 cups of vegetable oil into a large heavy skillet or Dutch oven (enough for a 1–1.5 inch oil depth). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture — it should sizzle and float.

Working in batches to avoid crowding, gently lower breaded chicken pieces into the hot oil using tongs or a slotted spoon. Fry 3–4 minutes, turning once halfway, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F.

Transfer cooked pieces to the wire rack or a paper-towel-lined plate to drain. Repeat with remaining chicken, replenishing oil temperature between batches.

For a lighter option, preheat an oven to 425°F (220°C). Place breaded pieces on a parchment-lined baking sheet sprayed with oil, spritz tops with oil, and bake 12–15 minutes, flipping once, until golden and cooked through.

While chicken cooks, make the sauce: in a small saucepan or microwave-safe bowl melt the butter over low heat (or microwave in short bursts). Whisk in hot sauce, honey, white vinegar, and garlic powder until smooth. Taste and add a pinch of salt if desired.

Keep the sauce warm over very low heat or covered until ready to toss with the cooked wings.

Place the fried (or baked) boneless pieces in a large bowl. Pour the warm buffalo sauce over them and gently toss until each piece is evenly coated. Alternatively, serve sauce on the side for dipping.

Transfer to a serving plate, garnish with chopped parsley if using, and serve immediately with ranch or blue cheese dressing and celery sticks if desired.