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

Prep chicken and marinade

Trim any excess fat from the chicken and cut into 1.25–1.5 inch bite-size pieces. Place chicken pieces in a bowl or zip-top bag. Add buttermilk (1 cup) and 2 tablespoons hot sauce, tossing to coat. Cover and refrigerate for at least 1 hour and up to 4 hours to tenderize and flavor.

Make dredge and egg wash

In a shallow wide bowl or rimmed plate, whisk together flour (1.5 cups), cornstarch (1/2 cup), 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp cayenne. In a separate bowl, whisk eggs (2) with 2 tablespoons water until combined (egg wash).

Heat oil

Pour vegetable oil (about 4–6 cups depending on pot size) into a heavy-bottomed pot or deep fryer to reach a 2.5–3 inch depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dredged chicken — it should sizzle immediately and brown in about 3–4 minutes.

Dredge and fry (double-dredge for extra-crisp)

Working in batches (do not overcrowd), remove chicken from buttermilk, letting excess drip off. First dip each piece in the flour mixture, shake off excess, then into the egg wash, then back into the flour mixture for a second coating, pressing to adhere. Gently lower 6–8 pieces at a time into the hot oil. Fry until golden brown and cooked through, about 4–6 minutes per batch, turning once if needed. Internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer fried pieces to a wire rack set over a sheet pan to drain and stay crisp. Keep warm in a low oven (200°F/95°C) if necessary.

Prepare sauce

While the chicken fries (or beforehand), combine ketchup (1/2 cup), brown sugar (2 tbsp), apple cider vinegar (1 tbsp), molasses (1 tsp), Worcestershire sauce (1 tsp), smoked paprika (1/2 tsp), garlic powder (1/2 tsp), chipotle or cayenne (1/2 tsp), 1 tsp hot sauce, 1/4 tsp salt and 1/4 tsp black pepper in a small saucepan. Stir to combine.

Simmer and finish

Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. Let simmer 4–6 minutes until slightly thickened. Whisk in unsalted butter (1 tbsp) off the heat until glossy and incorporated. Taste and adjust heat or sweetness as desired. Keep warm.

Toss chicken in sauce

Place hot fried boneless wings in a large mixing bowl. Pour the warm spicy BBQ sauce over the wings (reserve a little sauce for serving if desired). Gently toss until each piece is evenly coated. Return coated wings briefly (30–60 seconds) to the warm oven if you need to re-crisp, but avoid steaming—use the oven uncovered.

Transfer sauced boneless wings to a serving platter. Sprinkle with chopped fresh parsley (1 tbsp). Serve immediately with ranch or blue cheese dressing (1/2 cup) and lemon wedges on the side. Provide extra sauce for dipping if desired.