Boneless Wings Recipe

Prep chicken

Trim chicken breasts of excess fat and cut into 1 to 1-1/4 inch bite-sized pieces. Pat pieces dry with paper towels.

Marinate

Place cut chicken in a bowl with buttermilk, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps batter adhere.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2-3 inches (roughly 3–4 cups depending on your pot). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle and rise to the surface.

Make dry mix

In a large bowl, whisk together flour, cornstarch, remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, paprika, cayenne, garlic powder (if any remains), and baking powder. Whisk until fully combined and aerated.

Dredge

Remove chicken from buttermilk, letting excess drip off. Optional: lightly coat chicken with 1 tablespoon vegetable oil to help dry mix cling. Working in batches, toss chicken pieces in the dry mix to fully coat. Shake off excess and set on a tray while oil returns to temp.

Fry

Carefully lower a few pieces at a time into the 350°F oil without overcrowding. Fry for 3–4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain and stay crisp. Repeat with remaining chicken; maintain oil temperature between 330–360°F.

Keep warm

If making multiple batches, keep cooked pieces in a 200°F (95°C) oven on the wire rack for up to 20 minutes while finishing remaining chicken. Do not stack pieces to avoid sogginess.

Buffalo

In a small saucepan over low heat, melt 2 tablespoons butter. Add 3/4 cup prepared buffalo sauce or combine 1/2 cup hot sauce + 2 tablespoons butter for a classic tang. Warm, whisking until smooth and slightly thickened, about 1–2 minutes. Keep warm.

Lemon Pepper

In a small saucepan, melt 1 tablespoon butter over low heat. Stir in 1/2 cup lemon pepper sauce or 1/2 cup neutral sauce with 1/2 teaspoon lemon zest and 1/2 teaspoon cracked black pepper. Warm until fragrant, 30–45 seconds.

Louisiana Kick

Warm 3/4 cup Louisiana-style hot sauce in a small saucepan over low heat until just simmering. Optionally whisk in 1 teaspoon honey to round heat. Keep warm.

Hot Honey

In a small saucepan, combine 1/2 cup hot honey (or 1/2 cup honey + 1/2 teaspoon chili flakes) over low heat. Warm gently and stir 30 seconds to infuse the chili. Do not boil—just warm to blend flavors.

Sweet Chili

Warm 3/4 cup sweet chili sauce in a small pan with 1 teaspoon rice vinegar and 1 teaspoon soy sauce to brighten the flavor. Add 1/2 teaspoon minced garlic if desired. Heat until just warm, not boiling.

Tossing & serving

Place a single batch of freshly fried chicken in a large mixing bowl. Pour about 1/3 to 1/2 cup of your chosen warm sauce over the chicken and toss gently to coat evenly. Taste and add more sauce if desired. For a flight, divide cooked pieces into portions and toss each portion in a different sauce. Serve immediately with lime wedges and ranch or blue cheese dressing on the side.

Portions & calories: This recipe yields about 3–4 servings depending on portion size. Sauces alter calorie range (approx. 870–1080 cal per full generous serving with heavier sauces like hot honey or buffalo + ranch).

Crispiness tip: Use cornstarch in the dry mix and avoid overcrowding the fryer to keep pieces crisp. Rest on a wire rack rather than paper towels to prevent steaming.

Make-ahead: You can marinate chicken up to 4 hours ahead and make sauces in advance. Reheat fried pieces in a 375°F oven for 5–7 minutes to re-crisp before tossing in sauce.