Spicy Boneless Barbecue Chicken Wings

Looking for the ultimate game-day snack or a finger-licking dish for your next family gathering? Look no further than Spicy Boneless Barbecue Chicken Wings! These wings are crispy on the outside, juicy on the inside, and coated with a sweet and spicy barbecue sauce that’ll have your taste buds dancing. Whether you’re a seasoned cook or a kitchen newbie, this recipe is easy to follow and guaranteed to impress. So, grab your apron, heat up that oil, and let’s get into making some of the best wings you’ve ever had!

Why You Should Make This Dish

You know what they say—everything tastes better with a little kick! These Spicy Boneless Barbecue Chicken Wings bring the heat in all the right ways while balancing it out with a hint of sweetness. You don’t need to fuss with bones, and the boneless chicken ensures every bite is pure, tender goodness. Whether you’re hosting a game night, barbecue, or just want a quick snack to share with the fam, these wings are a surefire hit.

Plus, wings are versatile. You can adjust the heat level, change up the sauce, or even bake them instead of frying if you’re looking for something lighter. But let me tell you, once you fry these bad boys up, toss them in AB’s Sweet and Spicy BBQ Sauce, and serve them with some ranch dressing—you’ll be making these on repeat.

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Ingredients You’ll Need

Here’s everything you’ll need to get started. You probably have most of this already sitting in your pantry!

• 2 boneless, skinless chicken breasts
• 1 ½ cups all-purpose flour
• 1 teaspoon Lawry’s seasoned salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 cup milk
• 1 egg
• Vegetable oil (for frying)
• AB’s Sweet and Spicy BBQ Sauce (or your favorite barbecue sauce)

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Step-by-Step Guide to Making Spicy Boneless Barbecue Chicken Wings

Let’s break it down step by step, so you can follow along and make sure every batch of wings is perfect.

1. Prep the Chicken

Start by taking your boneless, skinless chicken breasts and cutting them into bite-sized chunks. Think about the size of a typical wing, but boneless. This way, you get a nice pop of flavor in every bite.

2. Whisk Together the Wet Batter

In a medium-sized bowl, whisk together 1 cup of milk and 1 egg. This is going to be your wet coating for the chicken. The milk and egg combo gives you that crispy, golden brown texture that’s irresistible.

3. Make the Dry Coating

Grab a large resealable plastic bag or a shallow dish. Combine the flour, Lawry’s seasoned salt, black pepper, and paprika. Close the bag and give it a good shake or mix the ingredients together in the dish.

4. Double Dipping for Extra Crunch

Now, here’s where the magic happens. Take your chicken chunks and dip them into the milk and egg mixture. Then, toss them into the flour mixture bag, seal it, and shake it up! Make sure every piece is coated thoroughly. For that extra crunch, repeat this process: dip the chicken back into the wet mixture, and then into the flour again. Double dipping ensures a crispy coating that holds up under the sauce.

5. Refrigerate for 30 Minutes

Lay your coated chicken pieces on a baking sheet lined with wax paper. Pop them in the fridge for about 30 minutes. This step helps the coating set, giving you that beautiful, crispy texture once fried.

6. Heat the Oil

About 5 minutes before you’re ready to take the chicken out of the fridge, heat up about 1 inch of vegetable oil in a skillet or deep pan over medium heat. You want it hot but not smoking.

7. Fry the Chicken

Carefully place the chicken chunks in the hot oil, working in small batches so you don’t overcrowd the pan. Fry them for about 6 minutes, turning them halfway through. When they’re golden brown and cooked through, remove them from the oil and set them on paper towels to drain any excess oil.

8. Coat with BBQ Sauce

In a separate pan, heat up AB’s Sweet and Spicy BBQ Sauce over medium heat. Once warm, toss the fried chicken chunks in the sauce until every piece is generously coated.

9. Serve and Enjoy

Plate up your wings and get ready to dive in! These are perfect with a side of cold ranch or blue cheese dressing.

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Expert Tips and Tricks

• Double Dipping: Don’t skip the double-dip! It gives your wings that extra crunch you’ll love. Just make sure to shake off any excess flour after each dip to avoid clumping.
• Temperature Check: Use a meat thermometer to make sure your chicken is cooked through. You’re aiming for an internal temperature of 165°F (74°C).
• Heat Management: Keep an eye on your oil temperature. Too hot, and the coating will burn before the chicken is cooked through. Too cold, and you’ll end up with greasy wings. Medium heat is your sweet spot.
• Oil Maintenance: If you’re frying multiple batches, make sure to skim the oil between batches to get rid of any burnt bits of flour.
• Resting Time: Letting the coated chicken rest in the fridge is key for keeping the coating intact while frying. Don’t skip this step!

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15 Delicious Variations

Want to mix things up? Here are some variations to try:

1. Buffalo Style: Toss the wings in a classic buffalo sauce made from hot sauce and melted butter.
2. Honey Garlic: Swap the BBQ sauce for a honey garlic glaze for a sweet and savory twist.
3. Teriyaki Glaze: Coat your wings in a sticky teriyaki sauce for an Asian-inspired flavor.
4. Lemon Pepper: Dust your wings with lemon pepper seasoning instead of the BBQ sauce for a zesty kick.
5. Cajun Spiced: Add a dash of Cajun seasoning to the flour mixture for a Southern-style heat.
6. Jerk Chicken Wings: Mix in jerk seasoning for a Caribbean flair.
7. Garlic Parmesan: Toss the wings in melted butter, garlic, and Parmesan cheese for a rich, cheesy finish.
8. Sweet Chili Sauce: Coat your wings in sweet chili sauce for a balance of sweet and heat.
9. Sriracha Glaze: Mix sriracha with honey for a spicy-sweet flavor that packs a punch.
10. Ranch Seasoned: After frying, toss the wings in ranch seasoning for a herby, tangy flavor.
11. Mango Habanero: Blend fresh mango and habanero peppers for a fruity and fiery sauce.
12. Smoky Chipotle: Use a chipotle BBQ sauce for a deep, smoky flavor with a bit of heat.
13. BBQ Dry Rub: Skip the sauce and coat the wings in a BBQ dry rub for a mess-free option.
14. Korean BBQ: Coat the wings in a Korean BBQ sauce with gochujang for a spicy, umami flavor.
15. Maple Bourbon: Mix maple syrup and bourbon for a sweet, boozy glaze that’s perfect for fall gatherings.

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What to Serve with Spicy Boneless Barbecue Chicken Wings

Looking to round out your meal? Here are some sides and dips that pair perfectly with these wings:

1. Classic Coleslaw: The crunch and creaminess of coleslaw balance out the spice.
2. Macaroni and Cheese: A rich, cheesy side to cool down your palate.
3. Potato Wedges: Crispy on the outside, fluffy on the inside—perfect for dipping.
4. Cornbread: A Southern staple, sweet and slightly crumbly.
5. French Fries: You can never go wrong with a side of fries!
6. Corn on the Cob: Charred on the grill, then slathered with butter.
7. Sweet Potato Fries: A slightly healthier alternative with a touch of sweetness.
8. Baked Beans: Smoky, sweet, and a great complement to BBQ.
9. Pickle Spears: A refreshing, crunchy bite between wings.
10. Ranch or Blue Cheese Dressing: Classic dips for balancing the heat.
11. Cucumber Salad: Light and fresh, great for offsetting the richness of the wings.
12. Garlic Bread: Toasty, buttery goodness to mop up any leftover sauce.
13. Roasted Vegetables: Carrots, zucchini, and peppers roasted to perfection.
14. Caesar Salad: Crisp romaine with a creamy Caesar dressing.
15. Onion Rings: Crispy and golden, these are a fun side that’s hard to resist.

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Storage Tips

• Fridge: Store any leftover wings in an airtight container in the refrigerator. They’ll stay good for up to 3 days.
• Reheating: To reheat, pop the wings into a preheated oven at 350°F for about 10-12 minutes. This will help them crisp back up.
• Freezer: You can also freeze the wings for up to 3 months. Just be sure to let them cool completely before freezing. Reheat them straight from the freezer in the oven until crispy.