Boneless Wings Recipe

Trim and cut

Pat the chicken dry with paper towels. Trim any excess fat and cut the chicken into 1 to 1.5-inch bite-sized pieces so they cook quickly and mimic traditional boneless wing size.

Place the cut chicken in a bowl or zip-top bag. Add buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Stir or seal and massage so all pieces are coated. Marinate in the refrigerator for at least 1 hour and up to 6 hours. The buttermilk tenderizes and the hot sauce seasons the meat.

In a shallow bowl or wide plate, whisk together flour and cornstarch until combined. Add paprika, garlic powder, onion powder, cayenne, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix well so the spices are evenly distributed.

Set up a dredging station: marinated chicken in one bowl, dry breading in another. If using the optional batter for extra crisp, whisk the egg, cold water and baking powder in a third bowl until blended.

One piece at a time, let excess buttermilk drip off the chicken. For a thicker crust: dip the piece into the batter, then press into the dry breading, turning to coat thoroughly. For a lighter crust: dredge directly from the buttermilk into the dry breading, pressing so the flour mixture sticks well. Place breaded pieces onto a wire rack set over a sheet pan to rest for 10 minutes; this helps the coating adhere and dry slightly.

Heat oil in a deep saucepan or Dutch oven to 350°F (175°C). Use a thermometer to monitor temperature. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and bubble steadily but not brown instantly.

Working in batches (do not overcrowd), carefully lower breaded chicken pieces into the oil using a slotted spoon or spider. Fry until golden brown and the internal temperature reaches 165°F (74°C), about 3–4 minutes per batch depending on piece size. Maintain oil temperature between 325–350°F; allow it to recover between batches.

Use a slotted spoon to transfer fried pieces to a wire rack or paper-towel-lined tray to drain for 1–2 minutes.

While the chicken finishes, make the sauce: in a small saucepan over low heat, melt 2 tbs butter. Add buffalo sauce and honey (if using) and whisk until combined and warmed through. Remove from heat.

Place the drained fried chicken into a large mixing bowl. Pour the warm sauce over the chicken and toss gently but thoroughly so each piece is coated. For a saucier wing, add more sauce to taste.

Transfer sauced boneless wings to a serving platter. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch on the side for dipping.

Leftovers: store cooled leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to re-crisp, or air-fry at 375°F for 5–7 minutes.