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Sriracha Boneless Wings Recipe

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Ingredients

Units Scale

  • 3 boneless skinless chicken breasts (cut into 1” chunks)
  • Oil (for deep frying)
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg
  • 1 cup milk

Sauce

  • 1/2 cup Sriracha chili sauce
  • 6 tablespoons butter, melted
  • 1/4 cup chopped cilantro
  • finely grated zest of 1 lime
  • 4 garlic cloves (minced)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://blogchef.net/sriracha-boneless-wings-recipe/