Sriracha Boneless Wings

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 in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes or longer for a crispier coating.

Heat oil in a large, deep skillet to 375ºF. Fry chicken in hot oil in batches until the outside is nicely browned and fully cooked, 165ºF, about 5 minutes each batch. Drain on paper towels.

While the chicken is frying, prepare the sauce. Melt butter in a medium saucepan over low heat. Add garlic and stir in the Sriracha sauce. Remove from heat. Stir in the lime zest and cilantro.

Toss the chicken pieces with the sauce and serve immediately.

Recipe from Hot Sauce Daily.