Boneless Wings Recipe

Trim and cut

Trim any visible fat from the chicken breasts or thighs and cut into bite-sized pieces about 1 to 1.5 inches. Pat dry with paper towels.

Place the chicken pieces in a bowl or resealable bag. Add buttermilk, 2 tbsp hot sauce, 1 tsp salt, and 1 tsp black pepper. Stir or shake to coat thoroughly.

Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes the chicken and helps the breading adhere.

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using).

If using the optional batter for extra crisp, in a separate bowl beat the egg with 1/4 cup milk or water until combined.

Remove chicken from the marinade, letting excess drip off. If using batter: dip each piece in the egg mixture, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. If not using batter: dredge the marinated chicken directly in the flour mixture, ensuring an even coating. Place breaded pieces on a wire rack while you heat the oil.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (roughly 2 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of breading into the oil — it should sizzle and rise steadily.

Working in small batches (do not overcrowd), carefully add breaded chicken pieces to the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Smaller pieces may cook faster—adjust as needed.

Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a baking sheet or to paper towels for 1–2 minutes to drain excess oil. Keep warm in a 200°F (95°C) oven on the rack while you finish remaining batches.

While the last batch cooks, prepare the buffalo sauce: in a small saucepan or skillet, melt 2 tbsp unsalted butter over low heat. Add 1/4 cup hot sauce and 1 tsp honey (if using). Stir until combined and warmed through; remove from heat.

Place the fried boneless wings in a large bowl. Pour the warm buffalo sauce over the wings and toss gently until each piece is evenly coated. Taste and add a pinch of salt or a splash more hot sauce if you prefer it saltier or spicier.

Arrange the sauced boneless wings on a platter. Serve immediately with celery sticks and 1/2 cup ranch or blue cheese dressing for dipping.