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

Trim and season

Cut boneless chicken into jumbo wing-sized bite pieces (about 1.5–2 ounces each). Pat pieces dry with paper towels. In a bowl, toss chicken with kosher salt, black pepper, garlic powder and paprika until evenly coated. Let rest 10 minutes while preparing batter.

Make batter

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder and optional cayenne. In a separate bowl beat the egg, then whisk in cold water and buttermilk until combined. Pour wet into dry and stir just until combined — batter should be thick enough to coat pieces (add up to 1 tablespoon more water if too thick).

Coat chicken

Working in batches, dip each seasoned chicken piece into the batter to fully coat. Allow excess to drip off, then set on a rack while oil heats. For crisper finish, you may double-dip by tossing battered pieces in a light dusting of additional flour (about 2 tablespoons) before frying.

Heat oil

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a small drop of batter is added.

Fry in batches

Carefully add battered chicken pieces to the hot oil without overcrowding (4–6 pieces per batch, depending on pot size). Fry until golden brown and cooked through, about 5–7 minutes per batch, turning occasionally. Internal temperature should reach 165°F (74°C). Remove with a slotted spoon to a wire rack over a sheet pan to drain. Let oil return to temperature between batches.

Combine sauce

While chicken fries, combine sweet chili sauce, honey, rice vinegar, soy sauce, lime juice, minced garlic and red pepper flakes in a small saucepan. Warm over medium-low heat, stirring, just until honey melts and sauce is glossy and slightly thickened, about 3–4 minutes. Do not boil vigorously — lower heat if necessary. Taste and adjust acidity or heat to preference.

Toss chicken in sauce

Place fried chicken in a large bowl. Pour warm sweet chili sauce over the chicken and gently toss to coat evenly. Use enough sauce to coat pieces without making them soggy (reserve extra sauce for serving if desired).

Garnish and serve

Transfer coated jumbo boneless wings to a serving platter. Sprinkle with chopped cilantro, sliced green onions and toasted sesame seeds. Serve immediately with extra sweet chili sauce on the side and optional celery or carrot sticks.