Salt and Vinegar-Flavored Boneless Wings

Ingredients 0/12

Step 1

Warm your oven to 450°F and lining a baking sheet with parchment paper. Slice the chicken breasts against the grain into 16 even pieces. In a medium bowl, toss the chicken slices with 3/4 cup of buttermilk and a tablespoon of malt vinegar, then let them soak for about 10 minutes.

Step 2

While the chicken marinates, mix together the crushed cornflakes, cornmeal, garlic powder, and paprika in a shallow dish. Take each chicken piece out of the buttermilk mixture, letting the excess drip off, then coat it well in the cornflake mixture. Arrange the coated pieces on your baking sheet and give them a light spray of cooking oil on top.

Step 3

Pop the chicken into the oven and bake for 10 minutes. Then flip each piece over, spray again, and bake for another 10 minutes or until they're cooked through and crispy. Once out of the oven, sprinkle some sea salt over the wings.

Step 4

While the chicken is baking, whisk together the mayo, the rest of the buttermilk, dill, garlic, and a pinch of black pepper to make a tasty dipping sauce. Finally, drizzle the remaining malt vinegar over the wings and serve them hot with the sauce on the side.