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

Trim any fat or sinew from the boneless chicken breasts and cut into roughly 1 1/2-inch bite-size pieces so they fry evenly.

In a bowl, combine buttermilk, optional hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken pieces, stir to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

In a shallow tray or large bowl, whisk together 1 1/2 cups flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper until uniform.

Set up a dredging station: the seasoned dry mix in one container, the optional wet dredge in another (see next section), and a tray for coated pieces. This helps create a consistently crunchy coating.

For a double-crisp finish, whisk together 1/2 cup flour, 1/2 cup cold water, 1 egg and 1/4 tsp salt until just combined (batter will be slightly thick but pourable).

Remove chicken from the buttermilk marinade, allowing excess to drip back into the bowl. Toss pieces briefly in the seasoned dry mix to coat, then dip into the wet batter, and finally toss again in the dry mix for a thick, crunchy shell.

Pour enough oil into a deep, heavy pot or deep fryer to reach a depth of about 2 inches (about 2 cups in a small pot). Heat the oil to 350°F (175°C). Use a thermometer for accuracy. If you don't have one, test with a small breadcrumb — it should sizzle steadily and brown in ~45–60 seconds.

Working in batches (do not overcrowd), carefully lower coated chicken pieces into the hot oil using a slotted spoon or spider. Fry until golden brown and the internal temperature reaches 165°F (74°C), about 3–4 minutes per batch depending on piece size. Maintain oil temperature around 325–350°F; it will drop when you add chicken.

Remove cooked pieces with a slotted spoon and drain on a wire rack set over a sheet tray or on paper towels. If you used the wet dredge/double coating, you may want to drain slightly longer to keep crispness.

Optional: For extra-crisp finish, after the first fry (blanch fry), rest the pieces 3–5 minutes, then return to 375°F (190°C) oil for 30–60 seconds to crisp and finish. Drain again.

While the chicken fries, prepare the sauce. In a small saucepan combine 1 cup store-bought sweet chili sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp soy sauce, 1/2 tsp sesame oil and optional 1/4 tsp red pepper flakes. Warm over low heat and stir until honey dissolves and sauce is glossy, 2–3 minutes. Do not boil — you only need to heat enough to meld flavors.

Taste and adjust: add more honey for sweetness, vinegar for brightness, or red pepper flakes for heat as desired. Keep warm on the lowest heat setting.

Place drained fried chicken into a large mixing bowl. Pour warmed sweet chili sauce over the chicken — start with about 3/4 cup and toss gently to evenly coat. Add more sauce if you prefer a saucier wing. Toss quickly so the breading remains as crisp as possible while getting sauced.

Transfer sauced boneless wings to a platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side to squeeze over just before eating.