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
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings2lbs boneless wings
AuthorBarry C. Parsons
Ingredients
2lbsbonelessskinless chicken breast cut in 1/2 inch thick strips
2eggs
4tbspwater
2cupsflour
2tspfreshly grated nutmeg
½tspcayenne pepper
2tspsalt
1tspfreshly ground black pepper
1tbsppowdered ginger
FOR THE HONEY DIJON GLAZE
1/2cuporganic honey
1tbspDijon mustard
Instructions
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.
TO MAKE THE HONEY DIJON GLAZE :
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.