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

Prepare chicken and marinade

Trim any excess fat from the chicken breasts and cut into roughly 1.5-inch bite-sized pieces. Place the pieces in a bowl, add buttermilk and 2 tbs hot sauce (if using), stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Make the dry coating

In a large shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, paprika, smoked paprika (if using from sauce will not double), garlic powder, onion powder, cayenne, baking powder, salt, and black pepper until evenly distributed.

Prepare wet dip

In a second bowl, beat the eggs with 1/4 cup milk until combined. This will help the flour mixture adhere and create a crunchy crust.

Dredge the chicken

Working in batches to avoid crowding, remove chicken pieces from the buttermilk, letting excess drip off. Dip each piece into the egg mixture, then thoroughly coat with the seasoned flour mixture, pressing the flour onto the surface. Place coated pieces on a wire rack while you heat oil.

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2.5 inches (about 1.25–1.5 quarts depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with one coated piece: the oil should bubble steadily around it.

Fry the wings — first fry (optional double-fry for crispiness)

Fry chicken pieces in batches so they don't touch. Cook about 3–4 minutes per batch until golden but not fully deep brown (internal temperature ~155°F / 68°C). Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan to drain. Let oil return to 350°F between batches.

Second fry (for extra crisp)

Increase oil temperature to 375°F (190°C). Fry the pre-cooked batches again, 45–75 seconds or until deep golden-brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels briefly.

While chicken chills in the fridge or during the first fry, make the sauce. In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, minced chipotle or chipotle powder, 1 tsp hot sauce, minced garlic, smoked paprika, salt, and black pepper.

Bring the mixture to a gentle simmer, stirring frequently. Reduce heat to low and simmer 5–8 minutes to meld flavors and slightly thicken. Taste and adjust: add more hot sauce or chipotle for heat, more brown sugar or honey for sweetness, or 1–2 tbs water to thin if the sauce becomes too thick. Remove from heat and set aside.

When all chicken pieces are fried and drained, transfer them to a large mixing bowl. Pour the warm Spicy BBQ sauce over the hot fried chicken (start with about 3/4 of the sauce and reserve the rest for serving). Toss gently but thoroughly so each piece gets evenly coated — the hot chicken will better absorb the sauce and create a sticky glaze.

Arrange sauced boneless wings on a serving platter. Sprinkle with chopped cilantro and sesame seeds if using. Serve immediately with ranch or blue cheese dressing and lemon wedges on the side.

Leftover tips: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack for 8–10 minutes to re-crisp, then toss with warmed sauce before serving.