Boneless Chicken Wings Recipe

The name chicken wings can be misleading. Unlike suggested by the name, chicken wings aren't really the wings of a chicken. They're in fact chicken breast meat or tenderloin. They may be called chicken wings, because they're located near the breasts. Or it may have been just another marketing gimmick to increase their popularity. Nevertheless, let's take a look at how it's prepared!

Ingredients

• 4 boneless chicken breasts or 8 boneless chicken tenderloin
• Oil
• 4 eggs
• 4 cups flour
• 1 tablespoon garlic salt
• 1 tablespoon pepper
• 12 oz. bottle buffalo sauce

Method of Preparation
You need to cut the chicken breasts into squares of about ¼" x 1¼". You can keep the pieces larger, if you like. In case you are using chicken tenderloin, there is no need to cut them smaller. They can be used as they are. Now for the marinade, beat the eggs and coat the chicken pieces in this egg mixture. Allow it to stand for about 10 minutes. Then in a Ziploc bag, add the flour and pepper.

Transfer the chicken pieces to the bag. Lock the bag and shake it gently till all the chicken pieces get coated with flour. Transfer the coated chicken pieces into a bowl and coat them with Buffalo sauce. In a deep-frying pan, heat the oil on low and deep-fry them. Your delicious, crunchy chicken wings are ready to be served.

Ingredients

• ⅛ teaspoon cayenne pepper
• 1 tablespoon minced garlic
• 1 teaspoon sesame oil
• ½ teaspoon curry powder
• ½ teaspoon ground coriander
• ½ cup honey
• ¼ cup hoisin sauce

• 2 teaspoons grated ginger
• 3 pounds (1.35 kg) boneless, skinless chicken thigh
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons reduced-sodium soy sauce

Ingredients for Blue Cheese Dip

• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon sugar
• ½ cup crumbled blue cheese
• ½ teaspoon dry mustard powder
• ½ teaspoon minced garlic
• ⅓ cup reduced-fat mayonnaise
• ¼ cup light sour cream
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Method of Preparation
All the ingredients for the marinade need to be whisked together in a bowl and kept aside. Then cut each chicken thigh in half and transfer them to a large Ziploc bag. Add half the marinade to the Ziploc bag and shake gently, so as to coat all the chicken pieces with the marinade. Refrigerate for at least 2 hours or up to 24 hours.

Preheat the oven to 400ºF and line the baking sheet with foil. The chicken pieces need to be folded or rolled to form oblong "wings." Place the chicken onto the baking sheet, close together so as to help them hold their shape. Bake the wings for about 10 minutes, till they are partially cooked (pink in the center). Preheat the gas grill to medium-high heat.

The grilling rack should be brushed with oil or sprayed with cooking spray. Use tongs to transfer par-baked wings to the grilling rack. Cook for about 2 to 3 minutes on each side and keep basting with reserved marinade. Serve the hot wings with lovely cold blue cheese dip.

Combine all the dip ingredients thoroughly, with the help of a food processor. The dip should have some texture, but must be void of lumps. Cover the dip and refrigerate till you are ready to serve. The blue cheese dip can be refrigerated for up to 2 days.

Ingredients

• 1.5-2 lb chicken breasts, cut into chunks
• 1 cup low-fat buttermilk
• 1-2 tablespoons of meat-coating mix
• 2 tablespoons melted butter
• ½ cup hot sauce
• 1 tablespoon honey

Method of Preparation
Add the chicken and buttermilk in a large Ziploc bag, and allow it to marinate for 1-2 hours. Add the meat-coating mix in a shallow container. Remove the extra buttermilk from the chicken and place the chicken pieces into the bowl with the meat-coating mix. Rub the mix around the chicken pieces, so as to coat them.

Once coated, place the chicken pieces on a greased or lined cookie sheet. Bake for 10 minutes on one side, in an oven that was preheated to 450ºF.

After 10 minutes, use tongs to flip the pieces. Bake for another 10 minutes. In another bowl mix the hot sauce, melted butter, and honey together. Pour the mixture over the piping hot chicken wings and serve.

The above recipes prove that preparing chicken wings is not a cumbersome task. Try making these yourself, and you're sure to be proud of your culinary skills.