Wednesday, February 3, 2016

Wing Wednesday: Boneless Buffalo Wings

For the final installment of #wingwednesday I'm presenting Boneless Buffalo Wings.  Some people simply don't like to eat things off the bone so lets put something out there for them this weekend.  There is no such thing as a "boneless wing" I simply cut up chicken breast to look like a wing then dip them in a batter and fry.

You can use this recipe and substitute any of the other sauces/styles I've shown on this blog for the hot sauce.

These will be fried, so prepare a deep fryer (or dutch oven) with vegetable or canola oil at 375 degrees.  This recipe makes about 10 "wings".

What you'll need...

  • 2 boneless, skinless chicken breasts
  • Oil for frying
  • 1 cup of all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 1 cup of milk
  • 1/4 tablespoon of butter
  • 1/4 cup of Franks Red Hot sauce
Cut the chicken into 1"x 2" strips, don't need to be perfect, but similar to the dimensions of a chicken wing.  Mix together the flour, salt, paprika, garlic powder, cayenne pepper and black pepper in a large bowl.  Whisk together the milk and egg to create an egg wash.

Dip each piece of the chicken into the egg wash and roll in the flour mixture, and then repeat with egg wash and another roll in the flour mixture.  Place on a plate and refrigerate for 20 minutes.

After 20 minutes, and the oil is at 375 degrees, drop each piece in the oil and cook for 5-7 minutes.  While the chicken cooks prepare the hot sauce.  Melt the butter in a small saucepan over medium heat, add the hot sauce and stir.  Once the wings are done remove from the fryer and place on a towel to drain for about a minute.  Place them in a bowl and pour the hot sauce mixture over, toss to coat.  Serve immediately.

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