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.
- 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
Season the chicken strips with salt and pepper before dropping them in an egg wash made from whisking together the egg and water.
Sift together the flour, salt and all the spices to make a dredge.
Drop the egg washed chicken pieces into the flour/spice dredge.
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.
Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven while frying the remaining chicken pieces.
Simmer together the honey and mustard very slowly for about 10 minutes.
Set aside to cool for a few minutes before pouring over the fried chicken and tossing gently to cover the pieces in the glaze.