Wo-jumbo Boneless Wings (fried) - Spicy Bbq Recipe

Cut and brine

Trim chicken breasts of fat and cut into roughly 1.5-inch bite-size pieces (about 3 cups). Place chicken in a bowl and add buttermilk, 2 tbs hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Mix to coat, cover, and refrigerate for at least 1 hour or up to 4 hours. This tenderizes and seasons the pieces.

Prepare breading mix

In a shallow bowl or rimmed baking sheet, whisk together flour (2 cups), cornstarch (1/2 cup), paprika (1 tbs), smoked paprika (1 tsp), garlic powder (2 tsp), onion powder (1 tsp), cayenne (1/2 tsp), ground mustard (1/2 tsp), kosher salt (1.5 tsp) and black pepper (1 tsp). Make sure the cornstarch is fully integrated to ensure a crisp crust.

Dredge

Remove chicken from the buttermilk in batches, allowing excess to drip off but do not pat dry completely. Working in single layers, dredge pieces thoroughly in the breading mixture, pressing so the coating adheres. Place coated pieces on a wire rack and let rest for 10 minutes to set the crust; this helps the breading cling during frying.

Heat oil

Pour neutral oil into a deep pot or deep fryer to leave 3–4 inches of headspace (approximately 48 fl oz here for a 6–8 quart pot). Heat oil to 350°F (177°C). Use a thermometer to maintain temperature; it will drop when chicken is added.

Fry in batches

Fry the breaded chicken in small batches (6–8 pieces depending on pot size) to avoid crowding. Fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per batch depending on piece size. Maintain oil at 340–350°F. Use a slotted spoon to transfer cooked pieces to a paper towel-lined tray or a wire rack set over a baking sheet to drain. Let each batch rest 2–3 minutes before tossing with sauce so crust stays crisp.

Make the sauce

In a small saucepan over medium-low heat, melt 2 tbs butter and add minced garlic (1 tsp); cook 30 seconds until fragrant. Add ketchup (1 cup), apple cider vinegar (1/4 cup), brown sugar (3 tbs), molasses (1 tbs), soy sauce (1 tsp), Worcestershire (1 tsp), minced chipotle or chipotle powder (1 tsp), hot sauce (1 tsp), smoked paprika (1/2 tsp), black pepper (1/4 tsp) and salt (1/4 tsp). Stir to combine and bring to a gentle simmer, then reduce heat and simmer 4–6 minutes to meld flavors and thicken. If sauce is too thick, add up to 2 tbs water to reach a glossy, pourable consistency. Taste and adjust heat or sweetness as desired.

Finish sauce

Remove sauce from heat. For a smoother finish, whisk vigorously or pulse briefly with an immersion blender. Keep warm until ready to toss the wings.

Toss with sauce

Place fried chicken pieces into a large mixing bowl. Pour about 1/2 cup of the spicy BBQ sauce over the warm fried pieces and gently toss to coat evenly. For extra gloss and heat, add more sauce to taste (reserve any remaining sauce for serving).

Plate and garnish

Transfer sauced boneless wings to a serving platter. Sprinkle with chopped fresh parsley or green onions (2 tbs). Serve immediately with extra spicy BBQ sauce on the side for dipping.