- In advance if you want: prep chicken wings. Use a sharp paring knife and start at the big end of either the flat or drum. Use your paring knife to carefully cut around the joint, separating the skin and meat from the bone.
- Pull the chicken wing meat down and cut away from the bone. At some point the meat will release and slide down around the bone. Then use your knife to cut the meat off the other end of the bone.
- Trim up the boneless wing by cutting off any tendons or large pieces of fat or skin.
- Add the trimmed chicken wings to a bowl with buttermilk and hot sauce. Stir together. Finish all wings and let them marinate at least 20 minutes or overnight!
- When ready to fry, preheat oil to 350 degrees F. Mix together flour, salt, pepper, garlic powder, and chili powder. Move chicken wings from buttermilk to flour and coat well.
- Move chicken wings immediately to the fryer and fry for 8-10 minutes until the chicken wings are cooked through.
- When boneless wings come out of the fryer, let them drain on a paper towel for a few minutes and then toss with sauce. Serve while warm!
NOTE: This recipe is easy to double. You’ll have enough flour for at least a double batch of wings if you want.