Wo-jumbo Boneless Wings (fried)-sweet Chili Recipe

Prep and brine

Trim any fat from the chicken breasts and cut into jumbo bite-sized pieces (about 1.5–2 inches each). Place chicken pieces in a bowl, add buttermilk, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the meat.

Mix dry breading

In a shallow wide bowl or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly combined.

Make egg wash

In a separate bowl, beat the 2 large eggs with 1/4 cup cold water until smooth. This will be used to help the breading adhere and create a thicker crust.

Dredge the chicken

Working in batches, remove chicken from buttermilk, letting excess drip off. Dip each piece into the egg wash, then transfer to the flour mixture and press firmly to coat on all sides. Place breaded pieces on a wire rack and let rest for 10 minutes to set the crust. Reserve any remaining flour mix for subsequent batches.

Heat the oil

Pour 4–6 cups neutral oil into a heavy pot or deep fryer, leaving at least 3 inches headspace. Heat the oil to 350°F (175°C) using a thermometer for accuracy. If you do not have a thermometer, heat to medium-high until a small breadcrumb sizzles immediately when dropped into the oil.

Fry in batches

Fry the breaded chicken in small batches (do not overcrowd) for 4–6 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Adjust the heat to maintain oil temp around 325–350°F (160–175°C). Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a sheet pan to drain. Let rest 2 minutes between batches so oil returns to temperature.

Crisp finish (optional)

For extra-crisp jumbo wings, after all batches are cooked, briefly return pieces to hot oil at 375°F (190°C) for 30–45 seconds, then remove and drain on the rack.

Prepare the sauce

While the chicken rests, combine 1 cup sweet chili sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes (if using) in a small saucepan. Warm over low heat, stirring occasionally, just until the honey melts and the sauce is glossy and slightly thickened (about 3–5 minutes). Do not boil. Taste and adjust balance with a pinch more vinegar for brightness or more honey for sweetness.

Toss or brush

Place the drained fried chicken in a large bowl. Pour the warm sweet chili sauce over the pieces and gently toss to coat evenly, or transfer the sauce to a brush and glaze each piece for a lighter coating. Work quickly so the breading stays crisp while evenly saucing the pieces.

Transfer sauced jumbo boneless wings to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced scallions. Serve immediately with lime wedges on the side for optional brightness. Recommended accompaniments: ranch or blue cheese dressing, celery sticks, or a small bowl of extra sweet chili sauce for dipping.