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Boneless Barbecued Wings

Boneless Barbecued Wings


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Molly Aronica

Barbecued Boneless Wings

Boneless wings often get a pretty bad rap from traditionalists who believe that wings "on-the-bone" are the only way to go. While its true that boneless wings are in fact dressed-up chicken tenders, when made well they can be just as juicy and succulent as their classic siblings.

Click here to see 7 Creative Ways to Make Wings.

Ingredients

For the wings

  • 1 cup flour
  • 2 eggs, beaten
  • 1 1/2 cup panko-style breadcrumbs
  • Salt and pepper
  • 2 pounds chicken tenders, patted dry

For the barbecue sauce

  • 1 cup ketchup
  • 1/2 cup honey
  • 1 1/2 tablespoon soy sauce
  • 1 1/2 tablespoon cider vinegar
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked sea salt

Fried Honey-Barbecue Chicken Wings

Chicken wings are an American tradition, especially at football games and parties. No forks needed, delicious, filling, and the perfect canvas for tons of sticky sauces, wings are classically an appetizer but can also be the main dish when served with other sides such as potatoes and vegetables. Wings have a similar taste to dark meat while being white meat themselves. They are also budget-friendly and are a quick and fairly easy chicken cut to make. Our take on BBQ honey wings brings you a delicious alternative for crisp and juicy wings. You simply need a few ingredients for the best sweet and savory wings you've ever tried.

Find your favorite store-bought barbecue sauce, or make your own. A total of five ingredients and oil for frying and the wings are on the table in less than one hour! Our wings are first fried and then baked, which ensures an extra crunchy exterior. The sauce is added between the fryer and the oven, so this recipe is perfect to make any flavored wings you might like. Simply fry, add the sauce, and bake the wings as directed.

Chicken wings are a great buy at the store. Fresh or frozen, choose from whole wings for better value or cut-up wings for saving time. When on sale, buy in bulk and freeze for later use. Our recipe makes 4 to 6 servings, depending on how are you going to serve them. If other dishes are presented at the table, 2 to 3 whole wings are enough per person, but as a main meal, think of 4 to 6 whole wings. If using frozen wings, be sure they are thoroughly thawed before you start and that all wings are carefully patted dry before going into the fryer.


Crock-Pot Boneless BBQ Chicken Wings

This recipe for crock-pot boneless BBQ chicken wings is more processed than a lot of my recipes, but our family follows an 80/20 diet of whole foods to processed foods. This balance allows me to feel like I am not always in the kitchen and helps me avoid takeout which saves money.

I dump the bag of frozen chicken bites (mine is 1 lb 8 0z) in my crock-pot and cover them with Honey BBQ sauce. I use a smaller crock-pot (ours is similar to this one), but a larger sized one would work just fine. You can use whatever kind of BBQ sauce you want. Personally, I like one with a bit more kick, but my husband likes the honey one. This is our favorite brand but for this particular batch I used the Aldi brand, which tastes fine.

Here is a tip for getting out the last of the BBQ sauce.

Step One: Use a fork to pry off the lid.

Step two: add about a 1/4 cup of white vinegar.

Step 3:place the cap back firmly on the bottle, and shake until the sides of the container no longer have sauce on them.

Step 4: pour the contents over the chicken bites.

Turn your crock-pot on high for 2 hours and then turn it down to low for one additional hour.

These babies come out tender and dripping in sauce. WARNING eating them with your fingers is incredibly messy, so I prefer to eat them with a fork. Leftovers make great salad toppings. And yes, you can find chicken bites in the freezer section that already come in BBQ flavor, but I find that doing it yourself with plain chicken bites and a bottle of BBQ sauce tastes much more like the boneless chicken wings you get in restaurants.


Recipe Summary

  • oil for deep frying
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
  • ¼ cup hot pepper sauce
  • 1 tablespoon butter

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.

Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.

Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken mix to coat.


What’s the Difference Between Boneless Wings and Chicken Tenders?

Chicken nuggets are usually a mixture of meat and bits of the chicken that are breaded then fried. Chicken nuggets aren’t coated with any flavoring – they’re served plain with a dipping sauce.

However, boneless wings are white chunks of breast meat that have a different type of breading and are coated in various wing-style sauces before being served. So, although similar, chicken nuggets and boneless chicken wings are definitely a different dish.

There’s nothing better than sitting down to a game or even a family game night, with a big plate of wings. In order to make it easier for everyone next time around, opt for these Honey BBQ Boneless Wings instead of the traditional wings you’re used to.

Everyone will enjoy a bowl of these honey fried chicken wings.


The Best Boneless Buffalo Wings

Buffalo Wings have become an extremely popular appetizer here in the US. They are usually ordered mild, medium, or hot. People have different thresholds for heat, and there are some that enjoy pushing the boundaries to the point of tears and profuse sweating. You will still get to test yourself with this recipe only you won’t have any bones to get in the way of complete wing heaven.

I have tested many boneless wing recipes over the years, and they all tasted pretty good, but this one has a coating that mimics the texture of the crusty skin that makes it look and taste even more authentic. I hope you enjoy these boneless wings and find yourself making them many times throughout the year.

* 2 lbs – Boneless chicken breasts

* 2 Cups- Unbleached all purpose flour

* 1 Tbl – Cayenne pepper(optional)

* 1/4 Cup – Whole milk or half and half

Trim and rinse the chicken, laying each breast flat. Cut across the breast at a slight angle into 1/2 inch slices so they are about the same size and shape of a wing.

Scramble the eggs and milk together in a bowl. In another bowl blend together the dry ingredients (flour, salt, pepper, onion powder and cayenne). Keep in mind that onion powder does not contain salt, so if you are using onion salt be sure to adjust the amount of salt you add.

Dredge the chicken pieces in the egg and then into the flour, coating well. Fill a medium size saucepan about 1 inch with oil, and heat to about 350 degrees. Use high heat and turn down to med/high to maintain temperature.

Fry the chicken in batches being careful to not overcrowd, as it will cause the temperature to fall and the wings will be soggy. Fry till golden brown on all sides(about 4 minutes), and transfer to platter with paper towels to drain.

Heat the butter and hot sauce in another saucepan on medium heat till well combined and hot.

The sauce you use will greatly affect how “hot” the wings will be. I used Franks hot sauce for this recipe and it only give a mild tingle to the wings. Louisiana hot sauce will produce a medium heat and Tabasco sauce will produce a really hot buffalo wing. If your crazy you can use a habanero based sauce that will produce what I call Napalm Wings.

Due to the milder nature of the Franks hot sauce I have added some cayenne to the flour to up the heat to about medium. The Boneless Buffalo Wings and sauce can both be made in advance, although I recommend a last minute preparation for peak texture . This recipe will yield about 30 Wings. Serve in the traditional way, with celery and your favorite Blue cheese dressing. Enjoy !! Chef Paul

About the Author

Chef Paul has been known for promoting great parties for nearly three decades. Aside from being a very creative chef. He is a former Wine & Spirit consultant In New York City, where he was involved in training restaurant staffs to promote wine sales, designing menus for wine tasting dinners and wine sales at many of New Yorks hottest clubs, restaurants and high traffic wine shops.

Paul has promoted Parties from small and intimate, to large scale events at places like the legendary Studio 54. He is a talented guitarist and singer who has performed with many top entertainers including Steven Tyler and Joey Kramer of Aerosmith.

Over the years, Paul has developed his own entertaining philosophy to ensure your parties are more exciting and memorable.


I tried this recipe and I loved it. Very simple to make.

I make this all the time and it's so easy. For those who asked, I don't remove the skin, not sure why you would. You can also carefully remove the wings and put them on a cookie sheet and broil them just before serving it you want the skin to crisp up a little. This is the easiest recipe to make.

I have 40 semi frozen wings, how long should they cook, unseparated, and how long under broiler to crisp them, or can they be baked instead of broiled, for how long on what temp?

There is no broiling step in this recipe.

I was looking for a simple recipe without a lot of added extras. I am going to try this tomorrow. Thank you for keeping it simple.

Do you remove the skins?. Some say cook it 4 hours, you say 6 hours. If I cook it longer does the sauce thicken up, or will the meat get dry? Or burnt. I have about 24 meaty full chicken wings.

The actual cook time will vary by crock pot manufacturers. If yours tends to cook on the "hot" side, then use a shorter cooking time so they don't dry out. The sauce won't thicken up with a longer cooking time because the crock pot creates steam which will keep the sauce from cooking away. Also, we didn't remove the skin when we tried the recipe but you can of course if you wish.

oI have a question for you. I have probably 24 meaty chicken wings fresh. If I skin them, and used a bottle of sauce, should I cook them maybe 4 hours on high? But do I need to turn them in the pot once or twice? Or does that wreck them, and cause the meat to fall off without the skins on? I thought that would make it less watery. I hope the sauce will stick to them good. Be a little sticky. ?

If the recipe doesn't call for turning them then I typically don't recommend touching them until the cook time is up. Every time you open the lid of the crock pot you let out steam and heat which can cause the ingredients to dry out and require a longer cooking time.

These are the type slow cooker receipes i like. some require son many ingredients, it ends up being so expensive. Will try this over the weekend, with salad as a side.

Used drummies and cooked on high for 4 1/2 hours and they were done. Will cook on low next time I think. Also might thaw the wings first because it made the sauce kind watery.

10 hours would be too long at least in my crock pot. I cooked these for 6 hours and they were definitely done so adjust as you need for your type of crock pot. I used a spicy bbq sauce because we like hot food and added some additional hot sauce for extra heat.

VERY good recipe. Wings were done in about 4 hours. Used big meaty ones too.

Reading the other review, I knew 6 hours on high would be too long so I cooked it on low instead. My only complaint is that putting the wings in frozen made the bbq sauce a little watery when it was all cooked. I was kinda hoping for a thicker sauce. I think next time I'll put in less sauce, use thawed wings, cook it for less time, and then add more sauce at the end to thicken it up a bit.

Granted, this recipe was extremely easy, but I knew it would be too easy to be great. If you want your wings soggy and falling off the bone, you'll enjoy it. As for myself, I like wings that I can pick up with my hands, especially when serving them in a party setting. I only cooked them 5 hours, as when I checked them, they were falling off the bone already. Going to try them for 4 hours on low next time and see if that turns out any better. Thank you though.

All crockpots cook a little differently, especially ones made within the last 5 years or so (they cook too "hot"). Unfortunately that means recipes that were tested or developed in more properly cooking crockpots don't work in some of the newer models with the cook times suggested. The problem is, it's sometimes hard to tell which type of crockpot the recipe was made in originally. I have one crockpot that cooks "hot" so I know that any recipe that calls for cooking something on high for 6 hours is going to waaay overcook it. I use that one on low for the same cook time. I have another crockpot that cooks at the more normal temperatures, and that one can cook just fine on high for 6 hours. It takes some experimenting.

Being without a stove for 2 weeks, I'm going to try something new, and try this recipe. I make my own BBQ sauce, but I added it just like it said to. Let's hope this comes out right. Will post later about how it went.


8. When the thermometer reaches 350°F, add chicken in batches

Don't throw all your chicken in at once. Work in batches so the frying temperature stays consistent and you can move the pieces around (using a slotted spoon or a spider) so that they cook quickly and evenly. Cook until coating is golden and the center of a boneless wing reads 165°F on an instant-read thermometer, 4 to 6 minutes per batch. Toss the cooked chicken into the oven to keep it warm while you fry the rest.

Toss gently, but thoroughly, to maintain maximum crunchy exterior and ensure full sauce-coverage.

Photo by Emma Fishman, Food Styling by Kate Schmidt


Grilled Hot Wings

wundervisuals / Getty Images

Throw a habanero into the marinade that flavors these wings and you get heat and flavor in a grilled chicken wing that will satisfy everyone. These wings are tender and flavorful and made sweet by pineapple juice.


Boneless Barbecued Wings - Recipes

24 hours (15 minutes active)

Big, bold flavors are the key to a successful Super Bowl party. These boneless barbecue bites are a perfect mashup of Buffalo chicken wings and barbecued baby back ribs.

4 pounds boneless, skinless chicken thighs

18-ounce bottle barbecue sauce

4 tablespoons (1/2 stick) butter

1 teaspoon smoked paprika

1/4 cup chopped pickled jalapenos

2 tablespoons chopped fresh chives

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper

Trim any visible fat from the chicken thighs, then cut each into 2-inch pieces. Place in a large bowl and stir in 1 cup of the barbecue sauce. Cover with plastic wrap and refrigerate for 24 hours.

When ready to cook, in a medium skillet over medium-high heat, melt the butter. Add the smoked paprika and breadcrumbs and cook until the breadcrumbs are toasted, stirring continuously, 3 to 4 minutes. Season with salt and pepper. Set aside.

To make the dressing, in a small bowl whisk together the sour cream, jalapenos, chives, garlic powder and onion powder. Season with hot sauce, salt and pepper, to taste. Set aside.

Heat the broiler. Line a rimmed baking sheet with foil and mist with cooking spray.

Use a slotted spoon to remove the chicken from the barbecue sauce, allowing any extra sauce to drain away. Discard the excess marinade. Arrange the chicken pieces on the prepared baking sheet.

Broil the chicken about 6 inches from the heat for 8 to 10 minutes, or until browned and cooked through. Brush the remaining barbecue sauce over the tops of the chicken bites, then sprinkle all over with the toasted crumbs. Serve with the dressing for dipping.