Jumbo Boneless Wings (fried) - Spicy Bbq Recipe

Cut and brine

Trim any fat from the chicken breasts and cut into jumbo bite-sized pieces (about 1.5 to 2 inches each). Place pieces in a bowl. Pour buttermilk over the chicken, add 2 tablespoons hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat, cover and refrigerate for at least 1 hour and up to 4 hours. This tenderizes and seasons the meat.

Prepare dry mix

In a large shallow bowl or rimmed baking sheet, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly combined.

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off (do not shake too hard). Working in batches, dredge each piece thoroughly in the dry mix, pressing the coating onto the surface to create a good crust. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere; this also dries the surface slightly for crispier frying.

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (about 1 liter). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading—if it sizzles and browns steadily, it's ready.

Fry the wings

Fry the coated chicken in batches so you do not crowd the pot. Gently lower pieces into the oil and fry for 5–7 minutes per batch, turning once, until coating is deep golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to remove pieces and drain on a wire rack set over a sheet pan or on paper towels. Let rest 2–3 minutes between batches; adjust heat to maintain oil temperature around 325–350°F (160–175°C).

Make the sauce

While the chicken fries (or just after the last batch), combine 1/2 cup BBQ sauce, 1 tablespoon hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper in a small saucepan. Warm over low heat, stirring, until sauce is shiny and combined, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm.

Toss wings in sauce

Place the fried chicken pieces in a large bowl. Pour the warm spicy BBQ sauce over them and gently toss until each piece is evenly coated. For a lighter glaze, spoon sauce over individual pieces instead of full toss.

Transfer coated jumbo boneless wings to a serving platter. Sprinkle chopped fresh parsley over the top. Serve immediately with blue cheese or ranch dressing and lemon wedges on the side. Provide extra sauce if desired.