Thai-Atomic Boneless Buffalo Wings

• 25 chicken tenders (about 5 lbs.) cut in half crosswise
• 1 cup all-purpose flour
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. paprika
• 1/2 tsp. cumin
• 1/2 tsp. chili poweder
• 1/2 tsp. garlic powder
• 2 tbsp butter, cut into 4 pieces
• 1 tbsp. hickory barbeque sauce
• 1 tbsp. honey
• 3-6 tbsp sriracha hot Thai chili sauce
• vegetable oil for deep frying

1. Combine flour, salt, pepper, paprika, cumin, chili powder and garlic powder in a medium sized bowl and mix well. Toss chicken tender pieces in flour mix to coat on all sides. HINT: putting tenders and flour mix into a large ziplock bag, sealing and shaking vigorously works very well. Shake off excess flour.
2. Heat oil to 350-375 degrees. Deep fry chicken in small batches until just cooked through, about 2-3 minutes. Remove to a rack or paper towels to drain.
3. In a large frying pan or fire-safe bowl, melt butter over low heat. Add barbeque sauce and honey and mix thoroughly until just heated through. Add Sriracha sauce in small increments, testing frequently to adjust spice.
4. NOTE: Sriracha is very, very hot! If you add a little too much, add an additional 1 tbsp butter to cut the heat. Mix well.
5. Add cooked chicken and toss with spatula to evenly coat all pieces.
6. Serve with blue cheese or ranch dressing for dipping, along with celery sticks and generous amounts of beverage.

chicken tenders, flour, salt, pepper, paprika, cumin, chili poweder, garlic powder, butter, hickory barbeque sauce, honey, chili sauce, vegetable oil

Taken from www.epicurious.com/recipes/member/views/thai-atomic-boneless-buffalo-wings-50000668 (may not work)