Written by admin
Sunday, May 1st, 2011
Buffalo Wings have become an extremely popular appetizer here in the US. They are usually ordered mild, medium, or hot. People have different thresholds for heat, and there are some that enjoy pushing the boundaries to the point of tears and profuse sweating. You will still get to test yourself with this recipe only you won’t have any bones to get in the way of complete wing heaven.
I have tested many boneless wing recipes over the years, and they all tasted pretty good, but this one has a coating that mimics the texture of the crusty skin that makes it look and taste even more authentic. I hope you enjoy these boneless wings and find yourself making them many times throughout the year.
Ingredients
* 2 lbs – Boneless chicken breasts
* 2 Cups- Unbleached all purpose flour
* 1 Tbl – Sea salt
* 1 Tbl – pepper
* 1 Tbl – Onion powder
* 1 Tbl – Cayenne pepper(optional)
* 2 – Eggs
* 1/4 Cup – Whole milk or half and half
* 2 Cups – Hot sauce( Franks)
* 2 Sticks- Butter(unsalted)
* Vegetable oil for frying
Trim and rinse the chicken, laying each breast flat. Cut
across the breast at a slight angle into ½ inch slices so they are about the same size and shape of a wing.
Scramble the eggs and milk together in a bowl. In another bowl blend together the dry ingredient(flour, salt, pepper, onion powder and cayenne). Keep in mind that onion powder does not contain salt, so if you are using onion salt be sure to adjust the amount of salt you add.
Dredge the chicken pieces in the egg and then into the flour, coating well. Fill a medium size saucepan about 1 inch with oil, and heat to about 350 degrees. Use high heat and turn down to med/high to maintain temperature.
Fry the chicken in batches being careful to not overcrowd, as it will cause the temperature to fall and the wings will be soggy. Fry till golden brown on all sides(about 4 minutes), and transfer to platter with paper towels to drain.
Heat the butter and hot sauce in another saucepan on medium heat till well combined and hot.
The sauce you use will greatly affect how “hot” the wings will be. I used Franks hot sauce for this recipe and it only give a mild tingle to the wings. Louisiana hot sauce will produce a medium heat and Tabasco sauce will produce a really hot buffalo wing. If your crazy you can use a handbarrow based sauce that will produce what I call Napalm Wings.
Due to the milder nature of the Franks hot sauce I have added some cayenne to the flour to up the heat to about medium. The Boneless Buffalo Wings and sauce can both be made in advance, although I recommend a last minute preparation for peak texture . This recipe will yield about 30 Wings. Serve in the traditional way, with celery and your favorite Blue cheese dressing. Enjoy
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