Boneless Wings (5) Recipe
Make Boneless Wings (5) 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
Sauce (optional - Buffalo style)
To Serve
Method
Boneless Wings
Trim and cut
Cut boneless chicken into 1 to 1.5-inch bite-sized pieces. Pat dry with paper towels to remove excess moisture.
Marinate
Place the chicken pieces in a bowl with 1 cup buttermilk and 2 tbs hot sauce. Toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.
Prepare dredge
In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp salt, 0.5 tsp ground black pepper, 1 tsp garlic powder, 0.5 tsp onion powder, 1 tsp paprika, and 0.5 tsp baking powder until evenly combined.
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet (or a small Dutch oven) to reach roughly 1 to 1.5 inches deep. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil: it should sizzle and brown slowly.
Dredge and shake off excess
One batch at a time, remove chicken from the buttermilk, allowing excess to drip back into the bowl. Add pieces to the flour mixture, toss to coat thoroughly, then gently shake off excess flour so coating is even but not clumpy.
Fry
Carefully add coated chicken pieces to the hot oil in a single layer without overcrowding (work in 2–3 small batches). Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total frying time per batch ~6–8 minutes depending on size. Adjust heat to maintain oil temperature around 325–350°F so the exterior crisps without burning.
Drain
Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet or to paper towels to drain for 2 minutes. If making multiple batches, keep finished wings warm in a 200°F (95°C) oven on a rack.
Sauce (optional - Buffalo style)
Make sauce
In a small saucepan over low heat, melt 2 tbs unsalted butter. Add 0.25 cup hot sauce, 1 tsp honey, 0.5 tsp Worcestershire sauce, and 0.125 tsp salt. Whisk until combined and slightly warmed through (about 1–2 minutes). Do not boil.
Toss wings in sauce
Place fried boneless wings in a large bowl. Pour the warm sauce over the wings and toss gently until evenly coated. For a lighter coating, serve sauce on the side for dipping.
To Serve
Arrange boneless wings on a platter with celery sticks and a small bowl of ranch or blue cheese dressing. Serve immediately while hot and crispy.