Trim chicken pieces of excess fat and cut into uniform 1–1.5 inch bites. Place chicken in a bowl, add buttermilk, 1 tsp salt and 1 tsp black pepper, toss to coat. Let marinate at room temperature 10–15 minutes or refrigerate 30–60 minutes for more tenderness.

Breading / Batter

Prepare dry mix

In a large shallow bowl or rimmed plate whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, 3/4 tsp salt and 1/2 tsp black pepper until evenly combined.

Dredge

Drain excess buttermilk from the chicken (leave a thin coating). Working in batches, toss chicken pieces in the dry mix, pressing lightly so a good coating adheres. Shake off excess and set on a wire rack for 5 minutes to help the coating set. For extra-crisp, double-dredge: dip back briefly in remaining buttermilk then in dry mix again.

For Frying

Heat oil

Pour neutral oil into a deep skillet, Dutch oven or pot to a depth of 1.5–2 inches (about 3–4 cups). Heat over medium-high until 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry in batches

Carefully add a single layer of breaded chicken pieces (do not overcrowd). Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch depending on piece size. Internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer to a paper towel–lined tray or wire rack set over a tray to drain. Keep finished batches warm in a 200°F (95°C) oven while you fry the rest.

Sauces / Finishes (prepare while frying)

Buffalo sauce

In a small saucepan over low heat, melt 4 tbs butter. Whisk in 3/4 cup hot sauce, 1 tsp honey (optional), 1 tsp apple cider vinegar and 1/2 tsp Worcestershire. Warm until combined but not boiling, then remove from heat and set aside.

Lemon pepper glaze

Melt 3 tbs butter in a small pan, stir in 2 tbs lemon juice, 1 tsp lemon zest, 1 tsp lemon pepper seasoning and 1 tsp honey. Warm to combine, then remove from heat.

Louisiana Kick

In a small saucepan melt 4 tbs butter over low heat. Stir in 1 tbs Creole/Cajun seasoning, 2 tbs hot sauce, 1/2 tsp hot paprika and 1 tsp minced garlic. Warm 1–2 minutes to bloom spices, then remove from heat.

Hot honey

Combine 1/2 cup honey with 1/2 tsp red pepper flakes (or 1/2 tsp sriracha) and 1/2 tsp apple cider vinegar in a small saucepan. Warm gently for 1–2 minutes and whisk to integrate. Taste and adjust heat or thinning with vinegar as desired.

Sweet chili toss

If desired, thin 1/2 cup sweet chili sauce with 1 tsp lime juice. Warm briefly so it flows easily for tossing.

Toss & Serve

Toss or serve sauced

Place a single batch of hot fried boneless wings in a large bowl. Pour about 1/3–1/2 cup of your chosen sauce over the wings (adjust by taste) and gently toss until evenly coated. For hot honey or sweet chili, a lighter toss preserves glaze and texture. For dry lemon pepper finish, lightly drizzle the lemon pepper glaze and toss, then finish with extra lemon pepper seasoning if you like.

Plate

Transfer wings to a platter, garnish with chopped parsley or sliced green onions, and serve immediately with ranch or blue cheese dressing and celery or carrot sticks if desired.