Saturday, January 22, 2011

Boneless Chicken Wings

Chicken wings are the quintessential football food, often served in pubs and sports bars.  Originally popularized in Buffalo, New York, they've become a huge hit all over the country (though, we do have trouble finding them when vacationing on the coast of North Carolina).  My family likes a pizza/wing combo for those nights when we throw caution to the wind and deliberately ignore calories and fat (not very often).  You can get that wonderful pub flavor at home, too.  This recipe for boneless chicken "wings" is one many people will find easy to prepare.  It is based on a recipe I found at (link below), but I've modified it a bit.  It calls for frying, deep or otherwise, though for less damage these can be baked in a hot oven as well. Boneless wings are neater and easier to eat than the real thing, and they're made with all white meat, which is a plus. 

oil for deep frying OR a preheated 450 F oven

1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut
into 1/2 inch strips
1/4 cup hot pepper sauce
1/4 cup butter (or, if you're watching fat calories, a good-quality butter substitute). 

Celery sticks
Blue Cheese dressing (a must!)

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C) or preheat oven to 450 degrees F.  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. Place on metal (uncoated) wire rack (sprayed with cooking spray) over a cookie sheet so the air can circulate to reduce excess moisture before frying (or baking).  Refrigerate breaded chicken for 20 minutes.

If frying:  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.

OR bake for 20 minutes on prepared cookie sheet (sprayed with vegetable spray or lined with parchment paper) at 450, flipping chicken half-way through at 10 minutes.

Combine hot sauce and butter in a medium microwavable bowl. Microwave sauce on high until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Serve with celery sticks and blue cheese dressing.

Original recipe from

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