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

Trim & Marinate

Trim excess fat from the chicken and cut into uniform 2–3 inch pieces. In a large bowl combine buttermilk, 2 tablespoons hot sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Add the chicken, pressing pieces into the marinade to coat. Cover and refrigerate for at least 1 hour and up to 4 hours to tenderize and flavor.

Prepare Breading Station

In a shallow wide bowl or rimmed baking sheet whisk together 2 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp dried oregano, 1.5 tsp kosher salt, and 1 tsp black pepper. Mix well so spices are fully distributed.

Dredge Chicken

Remove chicken from the marinade, allowing excess to drip off. Working in batches, dredge each piece thoroughly in the dry mix, pressing so a thick coating adheres. For an extra-crispy double-coat: after first coat let pieces rest on a rack 5 minutes, then dip quickly back into remaining buttermilk (or a beaten egg if you prefer) and re-coat in the dry mix. Place breaded pieces on a wire rack set over a sheet pan while you heat the oil.

Heat Oil

Pour 1–2 inches of neutral oil into a deep heavy pot or Dutch oven (or heat a deep fryer). Attach a thermometer and heat to 350°F (175°C). If using a kitchen thermometer in cups is fine — start with about 1.5–2 cups of oil for a small batch; add more as needed for deep frying. Maintain temperature between 330–360°F while frying.

Fry Chicken

Fry the breaded chicken in small batches (do not overcrowd) for 4–5 minutes per batch, turning once, until the exterior is deep golden brown and an instant-read thermometer in the thickest piece reads 165°F (74°C). Remove with a slotted spoon or spider to a paper towel-lined rack, then transfer to a clean wire rack to keep crispy. Repeat until all pieces are cooked. If pieces brown too quickly, lower oil to 325°F; if they take too long, raise slightly.

Make the Sauce

While chicken fries, make the sauce. In a small saucepan over medium heat melt 1 tablespoon butter. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add 1 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon hot sauce, 1/2 teaspoon smoked paprika, 1 teaspoon minced chipotle in adobo (or 1 tsp chipotle powder), and 1/4 teaspoon salt. Whisk to combine and bring to a gentle simmer. Reduce heat to low and simmer 4–6 minutes to thicken slightly, stirring occasionally. Taste and adjust heat or sweetness as desired. Keep warm.

Finish Sauce

If you want a glossy finish, turn off heat and whisk in an additional 1/2 tablespoon cold butter until incorporated. Keep sauce warm for tossing.

Toss with Sauce

Place fried chicken in a large bowl in batches and pour just enough warm spicy BBQ sauce to lightly coat each piece (about 2–3 tablespoons sauce per 8–10 pieces depending on preference). Toss gently so breading remains mostly intact but is evenly coated. Return to wire rack briefly (1–2 minutes) so sauce sets.

Garnish & Serve

Arrange sauced jumbo boneless wings on a platter. Sprinkle with chopped parsley and sesame seeds if using. Serve immediately with ranch or blue cheese dressing on the side and extra spicy BBQ sauce for dipping.