Boneless Wings Recipe

Cut and tenderize

Trim any fat from the chicken breasts and cut into 1 to 1-1/2 inch bite-sized pieces. Pat pieces dry with paper towels to remove excess moisture so coating adheres.

Set up dredging station

In a shallow bowl whisk together 2 eggs and the milk. In a second shallow bowl combine flour, cornstarch, kosher salt, black pepper, garlic powder and paprika. Reserve for coating.

Pour oil into a deep skillet or medium saucepan to a depth of about 1 inch (about 1 cup). Heat oil over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Working in batches (do not overcrowd), toss chicken pieces in the flour mixture to coat lightly, then dip into the egg wash, then return to the flour mixture for a second light coating. Shake off excess coating.

Carefully add coated chicken pieces to the hot oil in a single layer and fry 3 to 4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Repeat with remaining chicken, adjusting heat to maintain oil temperature around 325–350°F (165–175°C).

While chicken fries, melt butter in a small saucepan over low heat. Add hot sauce, honey, apple cider vinegar and Worcestershire sauce. Whisk until smooth and warmed through. Taste and add cayenne for extra heat and salt to taste. Keep warm on lowest heat or transfer to a bowl.

Place fried chicken pieces in a large bowl. Pour the warm sauce over the chicken and toss gently but thoroughly so each piece is coated. If you prefer saucier wings, add more sauce; for crispier, toss quickly and serve sauce on the side.

Transfer boneless wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with blue cheese or ranch dressing and celery sticks.