Boneless Wings Recipe

Prep the chicken

Trim any excess fat from the chicken and cut into roughly 1.5-inch bite-sized pieces so they cook evenly. Pat the pieces dry with paper towels.

Make buttermilk marinade

In a medium bowl whisk together buttermilk and the egg until smooth. Add 1/4 tsp kosher salt and 1/8 tsp black pepper (from seasoning amounts above) if desired. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor the meat.

Prepare dry coating

While the chicken marinates, combine flour, cornstarch, baking powder, remaining 3/4 tsp kosher salt, remaining black pepper, garlic powder and paprika in a shallow bowl or a large zip-top bag. Whisk to blend and break up any lumps.

Coat the chicken

Remove chicken from buttermilk, allowing excess to drip off. Working in batches so pieces do not stick together, toss chicken pieces in the flour mixture until well coated. For an extra-crisp double-coat: return the coated pieces to the buttermilk briefly, then toss again in the flour mixture.

Heat the oil

Pour oil into a large, heavy-bottomed skillet or Dutch oven to reach about 1/2 to 1 inch up the sides (about 1.5–2 cups, depending on vessel). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer, or a small breadcrumb dropped into the oil sizzles and browns slowly in about 30–40 seconds.

Fry the pieces

Carefully add chicken pieces in a single layer without overcrowding the pan (work in batches). Fry for 3–4 minutes per side, turning gently, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a baking sheet (not paper towels) to keep crisp. If pieces are browning too quickly before cooked through, reduce heat slightly. Keep finished batches warm in a 200°F (95°C) oven.

Make the sauce

In a small saucepan over low heat, melt the butter. Whisk in the hot sauce, honey (if using), vinegar or lemon juice, and 1/4 tsp salt. Heat just until combined and warm; do not boil. Taste and adjust balance — more hot sauce for heat, a touch more honey for sweetness, or a pinch more salt.

Toss wings in sauce

Place the hot fried boneless wings in a large bowl. Pour the warm sauce over them and toss gently until pieces are evenly coated. Alternatively, leave sauce on the side for dipping if you prefer them 'naked.'

Transfer sauced or plain boneless wings to a serving platter, sprinkle with chopped parsley if using, and serve immediately with blue cheese or ranch dressing and celery sticks. Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp.