Whisk together the buttermilk and ½ teaspoon salt in a bowl. Add the cut up chicken and cover to marinate. I like at least two hours, but I like overnight even better.

Add the oil to a dutch oven or large saucepan and heat it up to 350 °F. I recommend using a kitchen thermometer for this, but if you don’t have one, dop a pinch of flour in the oil, when it bubbles, the oil is ready.

Mix your flour salt and other ½ teaspoon of salt. Take the chicken straight from the buttermilk into the flour. Press and squeeze the chicken vigorously to really get some serious flour coating on the chicken.

Fry the boneless wings for about 5-6 minutes. They should be nice and golden brown. If you have a thermometer, the internal temperature should be 165 °F.

Remove the chicken and set onto a cooling rack set over a baking sheet to catch the excess oil. Place the cooked chicken in a large bowl.

Melt the butter in a saute or saucepan over medium heat. Lightly fry the garlic in the butter until fragrant, about 45 seconds. Add the hot sauce and the honey and cook over medium-high heat about four minutes, until the sauce reduces and thickens a bit.

Add the hot sauce to the fried boneless wings and toss thoroughly to combine. Serve on a plate with a side of blue cheese dressing.