Boneless Wings Recipes

BONELESS BUFFALO WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

EASY, BONELESS HOT WINGS

Steps:

• Pour hot sauce and butter into a large microwave-safe bowl. Microwave on High for 30 seconds, stir, then continue cooking until the butter has melted, about 30 seconds more. Stir sauce until blended, and set aside.
• Microwave chicken strips according to package directions on a microwave safe plate. Once cooked, toss chicken strips with butter mixture until completely coated. Replace chicken onto plate, and microwave on High for 2 additional minutes.

BONELESS BUFFALO CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. Combine the hot sauce, water, butter, and cayenne in a saucepan over medium heat. Cook, stirring frequently, until the butter has melted and the sauce is heated through. Remove the pan from the heat and let cool. Heat the oil in a deep skillet or deep fryer to 360 degrees F. In a shallow bowl, combine the flour, salt and pepper. Place the buttermilk in another shallow bowl. Cut the chicken into 1 1/4 x 1 1/4 inch squares, about 1-inch thick. Dredge the chicken pieces in the flour mixture, shaking off any excess. Then dip them into the buttermilk, coating them completely. Let any excess drip off. Dip the chicken again in the flour and shake off excess. Add the chicken in batches to the hot oil and cook, turning as needed, until golden brown. Remove with a slotted spoon and let drain on paper toweling. Transfer the hot sauce mixture to a large bowl. Add the browned chicken and toss them with the sauce, coating them completely. Transfer the chicken to the foil-lined baking sheet. Place in the oven and bake at 350 degrees F for 20 minutes or until cooked through and the sauce is slightly caramelized. Serve the boneless wings hot with your favorite dipping sauce.

HUBBY'S BAKED BONELESS CHICKEN WINGS

Steps:

• Prepare an oven pan (cookie sheet should work) with non-stick cooking spray.
• Preheat oven to 400 degrees Fahrenheit.
• Set aside 2 medium-sized mixing bowls.
• Prepare 1 large plate or shallow pan with enough bread crumbs to coat the surface. If using plain or homemade breadcrumbs, add salt, pepper, garlic powder, and a couple of shakes of cayenne pepper to taste; keep breadcrumbs off to the side, you may need more.
• Add cut up chicken cubes into one of the medium-size mixing bowls, pour milk over chicken, just enough to cover the chicken; you do not need more than this. Set bowl aside for later.
• Add flour into the other mixing bowl. Dip chicken into flour, coating entirely. You may need to add flour as you go.
• Add eggs to the milk mixing bowl used earlier; if there is some leftover milk just mix with eggs.
• Dip about 5 or 6 cubes of chicken at a time in egg mixture.
• Coat all sides of the chicken in the breadcrumb plate.
• Add to prepared oven pan.
• Once all the chicken is added to pan, spray the top with the cooking oil (we use olive oil spray). Season with more salt and pepper, just enough to taste.
• Put in oven and cook for 20 minutes.
• Turn pieces of chicken over, spray again with cooking spray, season with salt, pepper, and garlic powder to taste.
• Cook for an additional 15 minutes.
• Drizzle the wing sauces of your liking over chicken! Enjoy!

BONELESS BUFFALO WINGS RECIPE

Steps:

• Stir together the flour, seasonings and salt and pepper in a large bowl.
• In a separate bowl, beat together the egg and buttermilk until combined.
• Dip each chicken piece into the egg mixture, then into the seasoned flour mixture. Repeat, then set onto a plate to rest for 10 minutes.
• Heat several inches of frying oil heated to 350 degrees F in a large pot or Dutch oven. Do not boil.
• Fry the boneless wings for 5-6 minutes, or until golden brown and cooked through. They should register 165 degrees F internally when measured with a meat thermometer.
• Remove and set onto a paper towel lined plate to drain excess oil.
• Heat the butter, hot sauce, vinegar and Worcestershire sauce in a sauce pan until the butter melts. Whisk vigorously until the sauce thickens up.
• Slather the boneless wings with homemade Buffalo sauce and serve with blue cheese dressing or ranch dressing and celery sticks on the side.

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.

ZAXBYS CHICKEN

Steps:

• Whisk together the wet batter and set aside.
• In a large bowl combine the breading.
• Dip the chicken pieces into the wet batter then into the dry breading and press coating into the meat.
• Shake off any excess flour and fry in 2-inches of oil until done and meat reaches an internal temperature of 165°F.
• Arrange the fried chicken pieces onto a sheet pan lined with a cooling rack. Keep warm in an oven until all the chicken pieces finish frying.
• Toss in Zaxbys Honey Mustard Sauce and serve with crunchy celery sticks.