Best Low Fat Boneless Chicken Wings Recipes

BEST LOW FAT BONELESS CHICKEN WINGS

Steps:

• Whisk egg and milk together in small bowl
• Combine dry ingredients (everything else but the oil and chicken) into a freezer bag or bowl, and mix well
• Heat 2 cups of vegetable oil to 375 in large pan to fry for less fat, or in a pot if you prefer to to deep fry, or just use a deep fryer.
• *I used .2 tablesoons of oil for the nutritional info because at my better half's request, I have weighed them before and after cooking, and that is roughly the amount of oil that they seem to absorb, based on weight.
• Dip chicken in egg and milk mixture
• Place 4-6 pieces of chicken at a time into bag or bowl to coat. Repeat with remaining chicken
• Repeat steps 4 and 5 to double coat
• Carefully (I use tongs or slotted spoon) place chicken into pan, pot, or deep fryer for 5-6 minutes, or until golden brown..they will cook a little more after you take them out.
• Place on plate lined with paper towels to cool a little
• Coat with your favorite sauce and enjoy with a side of celery and no-fat ranch dressing
• Makes 4 4 ounce servings. Coat with your favorite sauce, and be sure to add your nutritoinal info for your own sauces.

BONELESS WINGS

Steps:

• For the sweet hot sauce: Combine the ketchup, honey, brown sugar, sriracha, mustard, vinegar, cayenne and 2 tablespoons water in a large bowl and whisk vigorously until everything is mixed well.
• For the flour dredge: Mix together the cornstarch, flour, granulated garlic, onion powder, paprika, black pepper and cayenne in a large bowl.
• For the chicken: Heat a deep-fryer to 350 degrees F.
• Cut the chicken into strips approximately the size of your thumb, making each strip as even as possible. Whisk together the milk and eggs in a large shallow dish for the egg wash. Roll the chicken strips in the flour dredge until evenly coated, shaking off the excess. Then dip in the egg wash. Then dip in the flour dredge once again.
• In batches, place the chicken strips in the fryer basket and drop it in the oil, giving it a good shake to make sure they don't stick together. Cook until they all begin to float, about 5 minutes. (To insure they have been cooked all the way, feel free to cut one in half.) Toss them in a large bowl with some sweet hot sauce until evenly coated. Repeat with the remaining chicken.

LOW-FAT CRISPY CHICKEN WINGS

Steps:

• Preheat oven to 220°C.
• Line 2 baking trays with baking paper.
• Prepare the chicken wings by taking off the tip and cutting them in half at the joint (this does not have to be done, but I always do my wings this way).
• Combine all the dry ingredients in a large plastic bag.
• Spray the wings with oil.
• Add about a third of them to the flour mixture and shake until well coated.
• Place on prepared baking trays.
• Repeat with remaining ingredients.
• Spray chicken with oil again.
• Bake for 25-35 minutes or until crisp and cooked through.
• Serve with fries or salad.

THE BEST CHICKEN WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C).
• Fry chicken in the hot oil, working in batches, until no longer pink in the center and is crispy on the outside, 10 to 15 minutes per batch. Transfer chicken to a paper towel-lined plate using a slotted spoon; set aside until cool enough to touch.
• Stir margarine, hot sauce, garlic, onion soup mix, lemon juice, and basil together in a bowl until sauce is smooth.
• Put chicken in a large resealable bag; add the sauce, seal the bag, and shake until wings are coated. Spread wings into a baking sheet.
• Bake in the preheated oven until sauce has baked onto the chicken, about 5 minutes.