Boneless Wings Recipe

Prep chicken

Trim any fat from the chicken breasts and cut into bite-size pieces about 1 to 1 1/2 inches. Place the pieces in a bowl.

Marinate

Pour buttermilk and 2 tablespoons hot sauce over the chicken pieces. Mix to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Make coating

In a shallow bowl or dish combine all-purpose flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Whisk to blend evenly.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or medium saucepan to reach a 1 to 1 1/2-inch depth. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small pinch of flour sizzles and browns in about 20–30 seconds.

Dredge and fry

Working in small batches to avoid crowding, remove chicken from the buttermilk, shake off excess (do not pat completely dry). Dredge pieces in the flour-cornstarch mixture, pressing lightly to adhere. Fry the pieces 5–6 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if needed.

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 tablespoon honey and 1 teaspoon white vinegar. Whisk until smooth and warmed through. Taste and season with 1/4 teaspoon salt if needed. Remove from heat and reserve.

To coat wings Buffalo-style: place a portion of the fried boneless wings in a large bowl, pour desired amount of buffalo sauce over them, and toss briskly until evenly coated.

Combine 1/2 cup barbecue sauce, 1 tablespoon honey and 1 teaspoon apple cider vinegar in a small bowl or saucepan. Warm gently for 1–2 minutes to meld flavors. For BBQ wings: toss a portion of fried boneless wings in the warmed sauce until well coated.

If using store-bought ranch, transfer to a small serving bowl and sprinkle with chopped chives if desired. If using homemade ranch, chill until serving temperature.

Divide the fried boneless wings into three portions. Toss one portion with Buffalo sauce and one with BBQ sauce, leaving the third plain if you want a 'naked' option. Arrange wings on a platter with small bowls of ranch dressing for dipping, and garnish with celery and carrot sticks.

Serve immediately while hot and crispy. Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.