Boneless Wings Recipe

Prepare and season chicken

Trim excess fat from the chicken and cut into 1 to 1 1/4-inch bite-size pieces for even cooking. Place pieces in a bowl and season with kosher salt, black pepper, garlic powder, and paprika. Toss to coat evenly and set aside while you prepare the batter (10 minutes).

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, and 1/2 tsp baking powder. In a separate small bowl whisk the egg, buttermilk, and cold water until combined. Pour wet into dry and whisk until a smooth, slightly thick batter forms (consistency should coat the back of a spoon; adjust with up to 2 tbs extra water or flour if needed).

Dredge

Place 1/2 cup additional flour in a shallow dish for dredging. Working in batches, toss seasoned chicken pieces lightly in the dredging flour to coat, shake off excess, then dip into the batter ensuring an even coating. Allow excess batter to drip back into the bowl before frying.

Heat oil

Pour 3 cups neutral oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float steadily.

Fry in batches

Carefully lower coated chicken pieces into the hot oil in a single layer without overcrowding (about 6–8 pieces depending on pot size). Fry until golden brown and cooked through, about 4–6 minutes per batch, turning once if needed. Internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain and keep crisp. Repeat with remaining chicken, allowing oil to return to 350°F between batches.

Optional double-fry for extra crispness

For extra-crispy boneless wings, after the first fry transfer pieces to the rack for 5 minutes, then return to 375°F (190°C) oil for a quick 45–60 second second fry until deeply golden. Drain again on the rack.

Make sauce

In a small saucepan over low heat, melt 2 tbs unsalted butter. Add 1/2 cup hot sauce, 1 tbs honey, 1/2 tsp apple cider vinegar and optional 1/8 tsp cayenne. Whisk until smooth and warmed through, about 2 minutes. Do not boil. Taste and adjust sweetness or heat as desired.

Toss wings in sauce

Place the drained fried chicken in a large bowl, pour the warm sauce over them, and gently toss to coat evenly. Serve immediately so the coating stays crispy while sauced.

Arrange boneless wings on a platter with celery sticks and offer ranch or blue cheese dressing for dipping. If serving multiple sauces, reserve some plain wings so diners can choose. Serve hot.