Description
These crispy Boneless Chicken Wings are perfectly fried and tossed in a tangy buffalo-style wing sauce. Made with tender chicken breast pieces marinated in buttermilk for extra juiciness, then coated in a seasoned flour and cornstarch mix before frying to golden perfection. Ideal for game day snacks or a family-friendly appetizer or main course, served with ranch or blue cheese dressing.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1.5-inch pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (about 2 inches deep)
Wing Sauce
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon honey (optional for sweetness)
Instructions
- Marinate the Chicken: Place the cut chicken pieces in a bowl and pour the buttermilk over them. Stir to ensure all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes to tenderize and add moisture.
- Prepare the Coating: In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper to make a seasoned dredging mixture.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it is at the proper frying temperature before adding chicken.
- Coat the Chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to adhere well.
- Fry the Chicken: Working in batches, carefully place coated chicken pieces into the hot oil. Fry for 4–5 minutes per batch until the coating is golden brown and the chicken is cooked through. Use a slotted spoon to transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Make the Wing Sauce: In a small saucepan over medium heat, melt the unsalted butter. Stir in the hot sauce and honey, if using. Allow the sauce to simmer gently for about 2 minutes to combine flavors.
- Toss and Serve: Place the fried chicken pieces in a large bowl, pour the warm wing sauce over them, and toss until each piece is evenly coated. Serve immediately with ranch or blue cheese dressing on the side for dipping.
Notes
- For a healthier baked version, place coated chicken pieces on a greased baking sheet and bake at 425°F for 20–25 minutes, flipping halfway through cooking.
- You can also air fry the coated chicken wings at 400°F for 10–12 minutes for a crisp alternative.
- Experiment with different sauces such as BBQ, honey mustard, or garlic parmesan to vary the flavors.
- Ensure the oil temperature is maintained at 350°F to prevent greasy or undercooked wings.
