Honey Dijon Glazed Boneless Wings. Easy sweet & tangy white meat “boneless” wings. Quick to cook, less messy and much easier to eat than traditional wings.
We served these at a little gathering of friends to celebrate my birthday last weekend and they were a bit hit. These would be an ideal finger food for cocktail parties around the Holiday season. I actually pre-fried these in the afternoon, warmed them up in the oven later and then tossed them on the honey dijon glaze just before serving.
These would also make a great better-than-take-out dinner along with some oven baked wedge fries.
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- 2 lbs boneless skinless chicken breast cut in 1/2 inch thick strips
- 2 eggs
- 4 tbsp water
- 2 cups flour
- 2 tsp freshly grated nutmeg
- ½ tsp cayenne pepper
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp powdered ginger
- 1/2 cup organic honey
- 1 tbsp Dijon mustard
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Season the chicken strips with salt and pepper before dropping them in an egg wash made from whisking together the egg and water.
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Sift together the flour, salt and all the spices to make a dredge.
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Drop the egg washed chicken pieces into the flour/spice dredge.
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Drop the coated pieces, a few at a time, into a canola oil filled and preheated 350 degree F deep fryer for about 10 minutes depending upon the size of the wings until a medium golden brown.
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Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven while frying the remaining chicken pieces.
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Simmer together the honey and mustard very slowly for about 10 minutes.
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Set aside to cool for a few minutes before pouring over the fried chicken and tossing gently to cover the pieces in the glaze.
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Anonymous
Saturday 3rd of December 2011
This looks yummy and easy to make, I am going to try them...thank you! :)