Boneless Wings Recipes
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
HUBBY'S BAKED BONELESS CHICKEN WINGS
Delicious, easy and healthy to make! We have this meal at least twice a month! A big hit with company and the kids! We have the kiddos use Ranch and honey mustard as their dip.
Provided by Eager2Learn2
Categories High Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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!
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HOW TO MAKE BONELESS WINGS THAT TASTE AMAZING
From epicurious.com
Author Joe SevierAug 2, 2017Estimated Reading Time 5 mins
- 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.
- Dredge the chicken in a seasoned flour mixture. While traditional Buffalo wings don't have a flour coating, giving the boneless version a dredge makes them more sturdy—plus it lends a satisfying crunch that mimics fried chicken skin.
- 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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