Using sriracha chili sauce is a great way to add a little spice to boneless chicken wings. These sriracha lime chicken wings have a rather unique and delicious flavor. The sauce uses ingredients such as sriracha sauce, butter, garlic, cilantro, and lime zest. The easiest way to cook the chicken is in the deep fryer. The chicken is coated with a seasoned flour mixture. I like to coat the chicken in the flour mixture and then cover and place it into the refrigerator for a while—doing this will make the chicken extra crispy when it comes out of the fryer. These sriracha boneless wings are great for football playoffs and the upcoming Super Bowl. Enjoy!
Yield: 4 Servings
Sriracha Boneless Wings Recipe
Ingredients
- 3 boneless skinless chicken breasts (cut into 1” chunks)
- Oil (for deep frying)
- 1 cup all-purpose flour
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 1 egg
- 1 cup milk
Sauce
- ½ cup Sriracha chili sauce
- 6 tablespoons butter, melted
- ¼ cup chopped cilantro
- finely grated zest of 1 lime
- 4 garlic cloves (minced)
Instructions
- In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together the egg and milk.
- Dip each piece of chicken first into the egg mixture, then roll in the flour mixture. Repeat this process one time to that the chicken is double coated. Refrigerate the breaded chicken for 20 minutes. This dries out the coating a bit for a crispier nugget.
- Heat oil in a deep pot to 350°F or 174°C. Deep-fry the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165°F or 74°C.). This should take about 5 minutes per batch. Drain on a baking lined with paper towels.
- In a small bowl combine Sriracha, melted butter, cilantro, lime zest, and minced garlic. Pour the sauce over the cooked boneless wings and toss to coat.