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

Prep chicken

Trim any fat from the chicken breasts and cut into jumbo bite-size pieces (about 1.5 to 2 inches each). Place the pieces in a bowl.

Season the buttermilk with 1 tsp salt and 1 tsp freshly ground black pepper. Pour the seasoned buttermilk over the chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes the chicken and helps the breading adhere.

Make breading mix

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

Dredge

Remove chicken from the buttermilk, allowing excess to drip off. Working in batches, dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to form a good crust. Place breaded pieces on a wire rack and let rest 10 minutes to allow the breading to set.

Heat oil

Pour oil into a deep heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in about 45–60 seconds.

Fry in batches (do not overcrowd) for 4–5 minutes per batch, turning as necessary, until golden brown and the internal temperature of the largest pieces reaches 165°F (74°C). Maintain oil temperature near 330–350°F by adjusting heat between batches.

Use a slotted spoon or spider to transfer fried pieces to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if necessary while finishing remaining batches.

Prepare sauce

In a small saucepan or bowl, combine the sweet chili sauce, honey, rice vinegar, soy sauce, lime juice, and red pepper flakes (if using). Warm gently over low heat for 2–3 minutes, stirring, until honey dissolves and flavors meld. Do not boil; remove from heat and keep warm.

Taste and adjust: add more honey for sweetness, vinegar for tang, or red pepper flakes for heat to suit your preference.

Place fried boneless wings in a large mixing bowl. Pour the warm sweet chili sauce over the wings — about 3/4 to 1 cup per 2 lbs of chicken depending on how saucy you want them — and toss gently to coat evenly.

Transfer coated wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with extra sweet chili sauce on the side for dipping.