Boneless Wings Recipe

Trim and cut

Trim any excess fat from the chicken breasts or thighs. Cut the chicken into 1 to 1 1/4-inch bite-sized pieces, aiming for consistent size so they cook evenly.

Combine marinade

In a medium bowl, whisk together the buttermilk, 2 tablespoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper until smooth.

Add the cut chicken to the marinade, stirring to coat all pieces. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Longer marinade tenderizes and flavors the chicken.)

Make dry mix

In a shallow bowl or rimmed plate, combine 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon paprika, 1/2 teaspoon smoked paprika (if using), 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if you want heat. Whisk together until evenly distributed.

Set up a dredging station near your fryer or pan. Place the marinated chicken pieces on a plate or tray (let excess marinade drip off). Working in batches, dredge pieces in the flour mixture, pressing gently so the coating adheres, then shake off excess and set coated pieces on a wire rack or plate. For an extra-crispy finish, you can double-dredge: dip coated pieces briefly back into the leftover buttermilk mixture and then again into the dry mix.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (or use a deep fryer). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one coated piece of chicken: it should sizzle steadily but not smoke.

Fry chicken

Carefully add coated chicken pieces in a single layer without crowding (work in batches). Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and reach an internal temperature of 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a paper-towel-lined tray or a wire rack set over a sheet pan to drain. Let oil return to 350°F between batches.

Prepare sauce

While the last batch finishes, warm 1/2 cup buffalo sauce with 1 tablespoon butter in a medium saucepan or microwave-safe bowl until butter melts and sauce is smooth. Stir in 1 teaspoon honey if you want a touch of sweetness. Keep warm on very low heat.

Toss chicken in sauce: Place the drained fried chicken in a large bowl. Pour the warmed buffalo sauce over the chicken and toss gently until pieces are evenly coated. Alternatively, serve sauce on the side for dipping.

Garnish and serve: Transfer coated boneless wings to a serving platter. Sprinkle with chopped fresh parsley if desired. Serve immediately with ranch and/or blue cheese dressing and celery sticks, if using.

Place ranch and blue cheese dressings in small bowls for dipping. Chill until ready to serve.