BONELESS BUFFALO WINGS
What a great way to have chicken. Had these boneless wings a while back at a pub and fell in love with the taste. A nice change from your regular chicken wings. Serve with blue cheese dressing for dipping.
Provided by BETTYCOOK
Categories Appetizers and Snacks Spicy
Time 50m
Yield 3
Number Of Ingredients 12
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.
Nutrition Facts : Calories 709.9 calories, Carbohydrate 43.7 g, Cholesterol 135.8 mg, Fat 46.9 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 10.4 g, Sodium 2334.5 mg, Sugar 4.3 g
H-O-T HOT BONELESS BUFFALO WINGS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Spray a baking sheet (or baking pan) with nonstick spray and set aside.
- Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer to a small bowl and set aside.
- Crush potato chips in a sealed bag, and then add to the bowl of cereal crumbs. Add spices and mix well.
- Place chicken pieces in a separate bowl, cover with hot sauce, and toss to coat.
- Give each chicken piece a shake so it's not dripping with sauce, and then coat evenly with crumb mixture. Lay crumb-covered nuggets on the baking sheet.
- Bake in the oven for 10 minutes.
- Flip nuggets over and bake until outsides are crispy and chicken is cooked throughout, about 10 more minutes.
- Serve with carrot sticks, if using. Enjoy!
Nutrition Facts : Calories 175, Fat 1.5 grams, Sodium 1153 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 27 grams
BONELESS WINGS
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
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- Cut boneless skinless chicken breasts into strips. RECORD SCRATCH. FREEZE FRAME. Aren't we talking about boneless chicken wings here? What's with the chicken breasts sitch!?
- Tenderize chicken with buttermilk. Like any good fried chicken recipe, this one starts with a nice buttermilk bath. Whisk together 2 cups buttermilk, 2 Tbsp.
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- Dredge chicken in buttermilk and flour again. Working in smaller batches this time, return the chicken pieces back to the buttermilk mixture and then toss again in the flour mixture.
- Make the blue cheese dip. While your chicken is chilling in the fridge, make a couple sauces for your "wings." For the blue cheese dip, whisk 1/2 cup sour cream, 1/4 cup buttermilk, 1/4 cup crumbled blue cheese, 2 tsp.
- Prep the hot sauce coating. In a small saucepan, stir together 1/2 cup hot sauce, 5 Tbsp. unsalted butter, and 2 Tbsp. pure maple syrup over medium heat until butter is melted and sauce is smooth.
- Set up your frying station. When you're ready to fry, fill a large heavy pot with 2 inches of vegetable oil, attach a deep-frying or candy thermometer, and set over medium heat.
- When the thermometer reaches 350°F, add chicken in batches. Don't throw all your chicken in at once. Work in batches so the frying temperature stays consistent and you can move the pieces around (using a slotted spoon or a spider) so that they cook quickly and evenly.
- Toss the chicken with wing sauce and serve with all the fixings. Transfer all of the chicken to a large bowl and pour the wing sauce mixture over. Gently turn the chicken pieces with tongs until they're coated and glossy.
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