About this recipe

Crispy, juicy boneless wings made with tender chunks of chicken breast, coated in a seasoned buttermilk batter, fried golden, and tossed in your favorite sauce. This well-tested home recipe delivers that classic bar-food crunch and flavor — without the bones. Perfect for game day, family dinners, or anytime you need a crowd-pleasing bite.

Instructions

1. 1

   Cut the chicken breasts into 1.5–2 inch chunks, roughly the size of a large grape. Try to keep them uniform so they cook evenly. Pat dry with paper towels.

2. 2

   In a large mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper. Add the chicken breasts chunks and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

3. 3

   In a separate large mixing bowl, whisk together the all-purpose flour, cornstarch, kosher salt, garlic powder, onion powder, paprika, cayenne pepper (if using), baking powder, and black pepper until well combined.

4. 4

   Remove the chicken breasts from the buttermilk marinade, letting any excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly so the coating adheres on all sides. Set the coated pieces on a wire rack and let them rest for 5 minutes — this helps the coating set and stick during frying.

5. 5

   Pour the vegetable oil into a large, heavy-bottomed pot and heat ^[over medium-high heat] to ![350°F]. Use a meat thermometer — oil temperature is the single biggest factor in getting crispy, non-greasy wings.

6. 6

   Working in batches of 8–10 pieces (do not crowd the pot), carefully lower the chicken breasts into the hot oil using tongs. Fry for 5–7 minutes, turning once or twice, until deep golden brown and cooked through (%[internal temperature of 165°F]). Between batches, let the oil return to ![350°F] before adding more chicken.

7. 7

   Transfer the fried pieces to a wire rack set over a baking sheet (not paper towels — a rack keeps the bottoms crispy). Season lightly with a pinch of kosher salt while still hot.

8. 8

   In a small saucepan ^[over low heat], melt the butter. Whisk in the frank's RedHot sauce, white vinegar, garlic powder, and kosher salt until smooth and fully combined. Keep warm on the lowest heat setting until ready to use.

9. 9

   Add the fried chicken breasts pieces to a large clean mixing bowl. Pour the warm buffalo sauce over the top and toss gently to coat every piece. Work quickly so the chicken stays crispy. Serve immediately with celery sticks, carrot sticks, and your choice of blue cheese or ranch dressing for dipping.