Boneless Wings Recipe

Cut & Season

Trim any excess fat from the chicken and cut into bite-sized, roughly even pieces (about 1.5–2 cm). Place chicken in a large bowl.

Whisk together the buttermilk, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and the optional 1 tbs hot sauce. Pour over the chicken, cover and refrigerate. Marinate at least 30 minutes; ideally 1 hour (up to 4 hours).

While the chicken marinates, combine all-purpose flour (2 cups), cornstarch (0.5 cup), baking powder (1 tsp), 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 0.5 tsp cayenne in a shallow bowl or wide dish. Whisk to evenly distribute.

Remove chicken from the marinade letting excess drip off. Dredge pieces one at a time in the flour mixture, pressing lightly to adhere. Place breaded pieces on a wire rack while you heat oil. For extra-crispy coating, dip the dredged pieces back into the leftover buttermilk briefly then redredge in the flour mixture (optional).

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of 6–8 cm (about 1 litre oil for a medium pot). Heat oil to 175°C (350°F). If you don't have a thermometer, test with one breaded piece: it should sizzle immediately and slowly float up.

Fry the chicken in small batches (do not overcrowd) for 4–6 minutes per batch, turning once, until golden-brown and internal temperature reaches 74°C (165°F). Use a slotted spoon or spider to remove pieces to a paper towel-lined baking sheet or wire rack to drain. Keep fried batches warm in a 90–100°C oven while finishing the rest.

If desired, after frying, toss the cooked pieces briefly in 1 tbs oil to help sauces glide on more evenly (optional).

Hot (Buffalo)

In a small saucepan over low heat combine 0.75 cups hot sauce, 3 tbs unsalted butter and 1 tbs honey (if using). Whisk until butter melts and sauce is glossy, about 2–3 minutes. Keep warm.

Mild

Same as Hot but reduce cayenne/hot elements if you used any in the marinade. Combine 0.75 cups hot sauce, 3 tbs butter and 1 tbs honey in a small saucepan and heat gently until combined, 2–3 minutes. Taste and add extra butter for a milder profile.

BBQ

In a small saucepan combine 0.75 cups barbecue sauce, 1 tbs brown sugar and 1 tbs apple cider vinegar. Warm over medium-low heat, whisking until sugar dissolves and mixture is glossy, 3–4 minutes. Reduce heat to low to keep warm.

Spicy BBQ

Combine 0.5 cups barbecue sauce and 2 tbs hot sauce in a small saucepan. Heat gently until combined, 2–3 minutes. Adjust heat by adding more BBQ to tame or more hot sauce to increase spice.

Romano Garlic

Melt 4 tbs butter in a small saucepan over medium-low heat. Add 2 tbs minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 0.5 cup grated Romano (or Parmesan), 1 tbs lemon juice and 1 tbs chopped parsley. Stir to combine — cheese will melt into the butter and form a thick garlic-cheese sauce. Keep warm; if it becomes too thick, add 1 tbs water to loosen.

Mango Habanero

Combine 0.5 cup mango puree, 1 tsp minced habanero (or 1 tbs habanero hot sauce), 2 tbs honey, 1 tbs lime juice and 1 tbs apple cider vinegar in a saucepan. Simmer gently 3–4 minutes to marry flavors and slightly thicken. Taste and adjust heat or sweetness as needed.

Sweet Red Chili

In a small saucepan combine 0.75 cup sweet chili sauce and 1 tbs lime juice. Warm gently 2–3 minutes until glossy. Optionally add 1/4 tsp chili flakes for texture.

Honey Bourbon

Combine 2 tbs bourbon (or omit for alcohol-free), 3 tbs honey, 2 tbs ketchup, 1 tbs soy sauce and 1 tbs brown sugar in a saucepan. Simmer 3–4 minutes to reduce slightly and meld flavors. If using bourbon, simmer an extra minute to cook off some alcohol.

Kickin' (Extra Spicy)

In a small saucepan combine 0.5 cup gochujang (or thick chili paste), 2 tbs sriracha and 2 tbs butter. Warm over low heat, whisking until smooth and glossy, 2–3 minutes. Adjust with a little honey (1 tbs) if it's too hot.

Choose one warm sauce per batch of chicken. Put the hot sauce in a large bowl, add a single batch of freshly fried chicken, then toss quickly (use tongs) until every piece is evenly coated. For Romano Garlic, gently toss so the cheese coats the bites without clumping.

Arrange coated boneless wings on a platter. Garnish with chopped parsley and extra grated Romano if using. Serve immediately with lemon wedges and blue cheese or ranch dressing on the side.

To add fries: cook frozen fries according to package directions (baked) or deep-fry in 180°C (355°F) oil until golden and crisp (about 3–5 minutes), drain and season with 1 tsp salt. Serve alongside boneless wings. If adding fries to the order for a fee, cook to order so both are hot.