Recipe courtesy of Capone's Pub & Grill

Boneless Wings

Save Recipe
  • Level: Intermediate
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Sweet Hot Sauce:

Flour Dredge:

Chicken:

Directions

  1. For the sweet hot sauce: Combine the ketchup, honey, brown sugar, sriracha, mustard, vinegar, cayenne and 2 tablespoons water in a large bowl and whisk vigorously until everything is mixed well.
  2. For the flour dredge: Mix together the cornstarch, flour, granulated garlic, onion powder, paprika, black pepper and cayenne in a large bowl.
  3. For the chicken: Heat a deep-fryer to 350 degrees F.
  4. Cut the chicken into strips approximately the size of your thumb, making each strip as even as possible. Whisk together the milk and eggs in a large shallow dish for the egg wash. Roll the chicken strips in the flour dredge until evenly coated, shaking off the excess. Then dip in the egg wash. Then dip in the flour dredge once again.
  5. In batches, place the chicken strips in the fryer basket and drop it in the oil, giving it a good shake to make sure they don't stick together. Cook until they all begin to float, about 5 minutes. (To insure they have been cooked all the way, feel free to cut one in half.) Toss them in a large bowl with some sweet hot sauce until evenly coated. Repeat with the remaining chicken.
Crispy Baked Chicken Wings
PREMIUM
25m Easy 99%
CLASS
Easy Coconut Milk-Poached Chicken Breasts
PREMIUM
45m Easy 98%
CLASS
Roast Chicken Breasts with Chinese Butter Sauce
PREMIUM
17m Intermediate 100%
CLASS
The Biggest Mistakes to Avoid When Cooking Chicken Breasts
PREMIUM