Sweet with a little bit of heat these Sweet & Spicy Boneless Chicken Wings are addicting, easy and super flavorful. With minimal ingredients these wings are the appetizer you want to make every day.

So I’m kind of a chicken wing snob. I’m super picky about my wings. It’s kind of a weird thing, but I’m completely and utterly addicted to them.

If I see boneless chicken wings on a menu at any restaurant, you dang well better know that this girl is ordering them. I’m more keen to the BBQ flavor, but hands down these Sweet & Spicy Chicken Wings are my all-time favorite.

One of my families favorites this recipe has always been a hit, I think the addiction kind of rubbed off on them as well, but my sons are more of the buffalo flavor fans, whereas I am not.

So this Sweet & Spicy version has been the perfect compromise and I have been making them for my family for YEARS. We rarely stray from this recipe because it’s literally super simple.

INGREDIENTS YOU NEED:

WINGS:

Boneless chicken breasts
Flour
Seasoning salt
Cayenne
Paprika
Pepper

SAUCE:

Brown sugar
Hot sauce
Water

How simple is this? I’m the boneless wing fan, I mean I will eat bone-in wings if I HAVE to and I mean have to. There isn’t enough meat on those bone-in ones, whereas boneless you get alllll the meat.

I’m a big fan of deep frying in my house and these wings are deep fried, I have never tried to bake them as the coating is not really the type to be baked with.

We use to hold deep frying nights at my house and we would deep fry all the things. It’s been a hot minute since we’ve done that, but let me tell you, it’s going to happen here soon again!

HOW TO MAKE CHICKEN WINGS:

Cut chicken breasts into large chunks, set aside.
In bowl combine your flour, seasoning salt, cayenne, paprika and pepper and stir until combined.
In another bowl whisk together your milk and egg.
Dip chicken pieces in milk, then flour, back into milk and then to flour once more for double coating, place on baking sheet.
Repeat until all chicken is coated then place in refrigerator for about 30 minutes.
While chicken is in the refrigerator heat your deep fryer or oil in large pan on stove to 375F.
Remove chicken and drop by batches into hot oil for about 4-5 minutes or until golden brown, drain in a paper towel lined bowl or plate.
Repeat until all chicken is done.
Meanwhile to make sauce, mix together all ingredients in sauce pan and heat on medium-high until sugar is desolved and it just starts to boil, pour over chicken, toss to coat and serve.

What did I tell you? This recipe is super easy. I really love double coating my chicken wings because I like the crisp crunch on each and every bite where it can hold the sauce well without getting soggy.

This recipe really makes a great appetizer whether it be for game day, game night, a party or just because you are an appetizer lover like myself.

The sauce itself really makes these chicken wings what they are. They are tame enough that even my 5 year old loves them, but with just enough heat to bite through that sweetness.

Trust me when I say that this will become your new favorite chicken wing recipe.

TIPS AND TRICKS:

Make sure you refrigerate these. It helps the coating have time to adhere to the chicken wings and really give it that great coating that doesn’t let the wings go soggy.
You do not have to use this sauce recipe, we have switched it up many times and used buffalo sauce, bbq sauce among many others, the wings themselves are a great base recipe.
If you are deep frying on the stove make sure you use a heavy bottom pot with a few inches of oil.

If you are looking for that perfect appetizer recipe these Sweet & Spicy Boneless Chicken Wings are IT!

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