Choice Of Boneless Wings Recipe

Prepare the chicken

Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to coat.

Make the dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp paprika until evenly combined.

Make the wet mix

In a separate bowl whisk together 1 egg and 1/2 cup buttermilk until smooth.

Coat the chicken

Working in batches if needed, dip seasoned chicken pieces into the wet mix, letting excess drip off, then toss in the dry mix until well coated. Place coated pieces on a wire rack for 10 minutes to let the coating set; this helps achieve a crisp crust.

Heat the oil

Pour about 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven (oil should be deep enough to cover pieces about 1–1.5 inches). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with one coated piece; it should sizzle steadily and float.

Fry the wings

Fry the coated chicken in batches (do not overcrowd) for about 4–5 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a paper towel-lined tray or oven-safe wire rack set over a baking sheet to drain. Keep cooked batches warm in a 200°F (95°C) oven while finishing remaining batches.

Buffalo

To make Buffalo sauce, combine 1/2 cup hot sauce (such as Frank's RedHot) with 1/4 cup (4 Tbsp) melted unsalted butter in a small saucepan over low heat; whisk until smooth and warmed through, about 1–2 minutes.

Honey BBQ

Warm 3/4 cup prepared honey BBQ sauce in a small saucepan over low heat until slightly thinned and warm, about 1–2 minutes; stir occasionally.

Garlic Parmesan

In a small saucepan melt 3 Tbsp unsalted butter over low heat; add 1 garlic clove minced (or 1/2 tsp garlic powder) and cook 30 seconds. Remove from heat and stir in 2 Tbsp grated Parmesan until combined. Keep warm.

Sweet Chili

Warm 3/4 cup sweet chili sauce in a small pan over low heat until glossy and slightly thinned, about 1–2 minutes.

Toss with sauce

Place a single batch of drained fried chicken in a large mixing bowl, pour 1/3 to 1/2 cup of the chosen warm sauce over the pieces, and gently toss to coat evenly. Taste and add more sauce if desired. For Garlic Parmesan, toss and then sprinkle an additional 1–2 Tbsp grated Parmesan on top.

Transfer sauced boneless wings to a serving platter. Sprinkle with 2 tsp chopped fresh parsley and, if using Garlic Parmesan, an additional 1–2 Tbsp grated Parmesan. Serve immediately with 1/2 cup ranch or blue cheese dressing and celery sticks.