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

Prepare chicken

Trim any fat from the chicken breasts and cut into 1 to 1-1/4 inch bite-sized cubes for boneless wings. Place the cut chicken in a medium bowl.

Add the buttermilk, 1 tsp salt and 1 tsp black pepper to the chicken. Stir to coat, cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours. This tenderizes the meat and helps the breading adhere.

Make breading mix

In a shallow bowl or large resealable plastic bag combine the flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder, paprika and cayenne. Whisk or shake to fully incorporate and aerate the mixture.

Coat chicken

Remove chicken from the buttermilk, letting excess drip off. Working in batches, dredge the pieces in the flour mixture until thoroughly coated. For extra-crispy wings: double-dip by returning the coated pieces briefly to the buttermilk then back into the flour mixture.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1 cup for a small pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread browns in about 45–60 seconds. If you don't have a thermometer, maintain medium-high heat and monitor closely.

Fry in batches

Carefully add coated chicken pieces in a single layer, avoiding overcrowding. Fry 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

If using a fryer, set to 350°F (175°C) and fry 3–4 minutes until crisp and cooked through.

Prepare sauce

In a small saucepan or bowl whisk together the sweet chili sauce, rice vinegar, honey, soy sauce, lime juice, minced garlic and red pepper flakes. Taste and adjust sweetness or acidity as desired.

If using a saucepan, warm the sauce over low heat for 2–3 minutes to meld flavors (do not boil). Remove from heat.

Toss wings in sauce

Place the drained fried boneless wings in a large mixing bowl. Pour the warmed sweet chili sauce over the wings and toss gently but thoroughly to coat each piece evenly.

Transfer sauced wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side for squeezing.