Boneless Wings Recipe

Prep chicken

Trim any excess fat from the chicken breasts and cut into 1 to 1¼-inch bite-size pieces. Aim for uniform pieces so cooking is even.

Marinate

Place chicken pieces in a bowl or zip-top bag. Add buttermilk and 1 tablespoon hot sauce, toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and adds flavor.

Make dry mix

In a shallow bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper.

Set up dredging station

Beat the 2 eggs in a separate shallow bowl. Remove marinated chicken, letting excess buttermilk drip off. Dredge pieces first in the egg, then press into the flour mixture to thoroughly coat. Place coated pieces on a wire rack and let rest 10 minutes so the coating adheres.

Heat oil

Pour neutral oil into a large heavy skillet or Dutch oven to a depth of about 1¼ inches (roughly 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.

Fry chicken

Fry the chicken in batches, careful not to crowd the pan. Cook for 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a paper towel–lined tray or wire rack. Let oil return to temperature between batches.

Finish

If you prefer extra-crispy wings, after all batches are cooked, return all pieces briefly (30–60 seconds) to the hot oil in a single quick pass and drain again. Keep warm in a low oven (200°F/95°C) while making sauces.

In a small saucepan over low heat, combine 4 tablespoons butter and ½ cup hot sauce. Stir until butter melts and the mixture is smooth. Add 1 tablespoon honey, 1 teaspoon apple cider vinegar and ¼ teaspoon salt; whisk to combine. Heat gently until glossy and slightly thickened, about 2–3 minutes. Taste and adjust seasoning. Toss fried chicken in the sauce to coat just before serving.

In a small saucepan, combine ½ cup honey, 1 teaspoon hot sauce (or ¼–½ tsp crushed red pepper to taste), and ½ teaspoon apple cider vinegar. Warm over low heat, stirring, until it becomes pourable and slightly thinned, about 1–2 minutes. Season with a pinch of salt. Drizzle or toss with fried chicken for a sweet-heat option.

If using store-bought sweet chili sauce, stir in 1 teaspoon fresh lime juice to brighten the flavor. Warm very briefly if you prefer it slightly warm. Toss or serve on the side. Garnish with chopped cilantro if desired.

Divide the fried boneless wings among plates or a platter. Offer the three sauces either tossed with the wings (choose one) or in separate bowls for dipping. Serve with celery and carrot sticks and ranch or blue cheese dressing on the side.