Surfin' Bird Boneless Wings Recipe

Cut & brine

Trim excess fat from the chicken and cut into uniform 1-inch bite-sized pieces. Place chicken in a bowl and pour the buttermilk over it. Crack in the egg and whisk gently to combine. Cover and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and help the coating adhere.

While the chicken marinates, combine the flour, cornstarch, salt, pepper, garlic powder, paprika and cayenne in a shallow dish or bowl. Mix thoroughly so spices are evenly distributed.

Remove the chicken from the buttermilk mixture, allowing excess to drip off. One handful at a time, dredge the pieces in the flour mixture, pressing lightly so the coating adheres. Shake off excess and place coated pieces on a wire rack while you heat the oil.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approximately 1 cup for a small skillet). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one coated piece; it should sizzle immediately and rise to the surface.

Fry the chicken in batches (do not overcrowd) for 3–4 minutes per batch, turning once, until golden brown and an instant-read thermometer inserted into a piece reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent burning. Transfer fried bites to a paper towel-lined plate or wire rack to drain for 1–2 minutes.

Warm your chosen sauce(s) in a small saucepan over low heat or microwave briefly until loose but not boiling (about 20–30 seconds). If using two sauces, keep them separate or combine 50/50 in a bowl if you prefer a blended flavor.

Place the drained fried chicken bites in a large mixing bowl. Pour the warmed sauce over the chicken — about 1/2 cup total for 1/2 lb of bites — then gently toss with tongs or a spoon until each piece is evenly coated. Taste and add more sauce if you prefer a heavier coating.

Transfer the tossed wings to a serving plate. Arrange celery and carrot sticks alongside. Sprinkle sliced green onions and chopped parsley over the top for color and freshness. Serve immediately with ranch or blue cheese dressing for dipping.