Boneless Wings Recipe

Cut and Season Chicken

Cut the boneless chicken breast into bite-sized pieces. In a large bowl, combine the chicken pieces with salt, black pepper, garlic powder, and onion powder. Mix well to ensure all pieces are evenly coated. Allow to marinate for at least 30 minutes.

Prepare Breading Station

Set up a breading station by placing the all-purpose flour and cornstarch in separate shallow dishes. Pour the buttermilk into a third shallow dish.

Coat Chicken

Dredge each piece of marinated chicken first in the flour mixture, then dip it into the buttermilk, and finally coat it with cornstarch. Make sure each piece is well coated.

Heat Oil

In a large, heavy-bottomed pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry Chicken

Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 4-5 minutes or until the chicken is golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Make Wing Sauce

In a small saucepan over medium heat, melt the unsalted butter. Once melted, add the hot sauce and honey. Stir well to combine and heat through. Remove from heat.

Coat Wings in Sauce

In a large mixing bowl, combine the fried boneless chicken pieces with the prepared sauce. Toss gently to ensure all pieces are evenly coated.