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Honey Dijon Boneless Wings

Honey Dijon Glazed Boneless Wings

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 Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 lbs boneless wings
Author Barry C. Parsons

Ingredients

  • 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

FOR THE HONEY DIJON GLAZE

  • 1/2 cup organic honey
  • 1 tbsp Dijon mustard

Instructions

  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.

TO MAKE THE HONEY DIJON GLAZE :

  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.