Boneless Wings Recipe

Trim & Cut

Trim any excess fat from the chicken breasts and cut into bite-sized pieces about 1 to 1 1/4 inches each. Pat pieces dry with paper towels.

In a medium bowl whisk together the buttermilk, egg, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder until smooth.

Add the chicken pieces to the marinade, stir to coat thoroughly, cover and chill for at least 30 minutes and up to 4 hours. The buttermilk/egg mixture tenderizes and flavors the chicken.

While chicken marinates, combine the flour, cornstarch, paprika, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl or rimmed plate. Whisk to evenly distribute spices.

Set up a dredging station: marinated chicken in one bowl, seasoned flour in another. Remove chicken from marinade one piece at a time, letting excess drip off, then dredge thoroughly in flour mixture, pressing to adhere. Place breaded pieces on a wire rack and let rest 5–10 minutes for coating to set.

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

Fry the breaded chicken in small batches (avoid crowding) for 3–4 minutes per batch, turning occasionally, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat to maintain oil temperature between 330–350°F. Remove cooked pieces with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining pieces.

While frying the last batch, make the sauce: melt the butter in a small saucepan over low heat. Once melted, whisk in the hot sauce, honey, apple cider vinegar, garlic powder and 1/4 tsp salt until smooth and warmed through. Do not boil — just heat until butter and sauce are fully combined.

Place the drained hot chicken in a large bowl, pour the warm sauce over the pieces, and toss gently but quickly to coat evenly. Taste and adjust: add more hot sauce for heat, or an extra tablespoon of honey for sweetness.

Transfer sauced boneless wings to a platter. Serve immediately with celery sticks and blue cheese or ranch dressing for dipping.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F oven on a wire rack for 8–10 minutes to crisp.