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

Prepare and marinate chicken

Trim excess fat from the boneless chicken and cut into 1.5–2 inch bite-size pieces. In a bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper. Add the chicken pieces, press to submerge, cover, and refrigerate at least 2 hours or up to overnight. This tenderizes and seasons the meat.

Make the breading

In a shallow wide bowl or rimmed tray, whisk together all-purpose flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder, celery salt, and baking powder until evenly combined.

Set up dredge station

In a separate bowl, whisk eggs with cold water to create a wet dredge. Remove marinated chicken from refrigerator and let excess buttermilk drip off; do not rinse. One piece at a time, toss chicken in the flour mixture to coat, then dip into the egg wash, and return to the flour mixture for a second coating. Place coated pieces on a wire rack for 10–15 minutes to allow the coating to set — this helps create a crisp crust.

Heat oil and fry

Pour oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (about 3–4 inches depending on pot size) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading: it should sizzle and rise immediately. Fry the chicken in batches (do not overcrowd) for 4–6 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer cooked pieces to a paper towel-lined tray or wire rack to drain. Keep cooked wings warm on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.

Make the sauce

While chicken fries (or up to 30 minutes ahead), combine ketchup, apple cider vinegar, brown sugar, molasses, minced chipotle, sriracha, Worcestershire sauce, smoked paprika, minced garlic, salt, and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 6–8 minutes to meld flavors and slightly thicken. Taste and adjust heat or sweetness. If desired, stir in butter off the heat for a glossy finish.

Toss chicken in sauce

Place fried chicken pieces in a large bowl. Add the warm spicy BBQ sauce — start with about 3/4 of the sauce and gently toss to coat each piece evenly. Add more sauce to preference. For a sticky glaze, return coated pieces to a hot skillet for 30–45 seconds, stirring, until sauce clings and becomes tacky (optional).

Transfer sauced jumbo boneless wings to a serving platter. Sprinkle with chopped parsley and sesame seeds. Serve immediately with ranch or blue cheese dressing and lemon wedges on the side for squeezing. Provide extra sauce for dipping if desired.