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

Trim and cut

Trim excess fat from chicken breasts and cut into uniform 1 to 1.25-inch bite-size pieces so they cook evenly (about 2 lbs yields ~12–16 jumbo pieces depending on size).

In a bowl combine buttermilk, 2 tbs hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken pieces, stir to coat, cover and refrigerate for at least 1 hour or up to 6 hours. The buttermilk tenderizes and adds flavor.

Prepare breading

In a shallow wide bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tbs paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1.5 tsp kosher salt and 1 tsp black pepper until evenly combined.

Make wet batter

In a separate bowl whisk 1 egg with 1/2 cup cold water until smooth. This creates a light batter to help the dry mix adhere. Keep refrigerated until ready to use.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. One at a time, dredge pieces first in the dry flour mixture, then dip quickly into the egg batter, then return to the dry mixture for a second coating, pressing lightly so the flour adheres evenly. Place coated pieces on a wire rack and let sit 10–15 minutes to set the crust.

Heat 1.5 cups neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread — it should brown in about 60 seconds. Work in batches so the oil temperature stays close to 350°F.

Carefully lower coated chicken pieces into hot oil in a single layer without overcrowding. Fry 3–4 minutes per batch until golden brown and the internal temperature reaches 165°F (74°C). Turn pieces once halfway through for even color. Use a slotted spoon to transfer to a wire rack set over a sheet pan to drain; do not stack.

If pieces are large and the exterior is browning too quickly, reduce heat to 325°F (163°C) and finish cooking; then return to 350°F for a final crisping for 30–60 seconds.

Make the Spicy BBQ sauce

In a small saucepan combine 1 cup ketchup, 2 tbs apple cider vinegar, 2 tbs packed brown sugar, 1 tbs honey, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp chipotle or ancho chili powder, 1 tbs hot sauce, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Warm over medium-low heat, whisking until sugar dissolves and sauce is smooth. Simmer gently 4–6 minutes to meld flavors, then remove from heat. Taste and adjust heat/sweetness to preference.

Place fried chicken pieces in a large mixing bowl (warm, not piping hot). Pour 1/2 to 3/4 cup of the spicy BBQ sauce over the chicken (use more for heavier coating). Toss gently until each piece is evenly glazed. Reserve remaining sauce for serving.

Transfer sauced boneless wings to a serving platter. Garnish with chopped fresh parsley if using. Serve immediately with ranch or blue cheese on the side.

Ensure oil temperature is monitored between batches to maintain crispiness. Use a thermometer to confirm chicken reaches 165°F (74°C). Leftover sauce keeps refrigerated up to 5 days. Reheat wings in a 375°F oven for 8–10 minutes to re-crisp before saucing.