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Honey Dijon Glazed Boneless Wings

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.

Honey Dijon Boneless Wings

Honey Dijon Boneless 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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Honey Dijon Boneless Wings

Honey Dijon Boneless Wings

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Honey Dijon Glazed Boneless Wings
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Easy, sweet and tangy "boneless" wings made from chicken breast that are quick to cook and less messy and much easier to eat than traditional wings. Perfect for entertaining.
Course: Appetizer
Servings: 2 lbs boneless wings
Author: Barry C. Parsons
  • 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
  1. Season the chicken strips with salt and pepper before dropping them in an egg wash made from whisking together the egg and water.
  2. Sift together the flour, salt and all the spices to make a dredge.
  3. Drop the egg washed chicken pieces into the flour/spice dredge.
  4. 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.
  5. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven while frying the remaining chicken pieces.
  1. Simmer together the honey and mustard very slowly for about 10 minutes.
  2. 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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Saturday 3rd of December 2011

This looks yummy and easy to make, I am going to try them...thank you! :)

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