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Boneless Buffalo Wings

June 9th, 2009

bonelesswingscut8300Ages ago, I said I was going to put recipes up here.  I say I’m going to do a lot of things I never do.  Like the Pay It Forward stuff.  I didn’t stop doing it.  I just stopped writing about it.  Too much other stuff to do, I guess.

Anywho… here’s my recipe for boneless buffalo wings.  It serves Master and I and would probably serve a third or fourth person if we weren’t so addicted to Frank’s Red Hot!  I figure since I eat more wings than the side (which is usually homemade steak fries sprinkled with Emeril’s Essence and topped with Cheese Whiz) it’s okay.  Lol.

I only use two breasts but we go to the meat market down the street and their chicken breasts are massive.  As in, would probably feed 2-3 people as an entree, massive.  So depending on where you get your chicken boobies, you might need more than two.

I’m not specifying the amount of oil needed because it varies depending on what you’re going to use to fry the chicken boobies.  My Fry Daddy takes about half a bottle of canola oil.  I prefer peanut – because it cooks cleaner, doesn’t go rancid as quickly and is better for you – but it’s wicked expensive up here.  Like $5 for a bottle half the size the canola oil comes in.  And since [[EVOO]] changes the flavor of things, I use canola oil. 

I’m going to put the actual recipe in here but the spices I use vary depending on what sounds good on any given day.  Lately I’ve been using Adobo (With the red lid, though I’m not sure what the difference is to be honest.) and Emeril’s Essence (I usually make my own because the store bought doesn’t have enough salt for Master’s taste.).

Speaking of meat markets, I don’t know about where you guys live, but here it’s so much cheaper to go directly to a butcher or small, privately run meat market. We get about six large chicken breasts for $5.00 here as opposed to the three small ones you get for $5.68 at WalMart.  And the meat market’s only a block away so we walk down and back.  Saves us soooo much money.

2 Boneless, skinless chicken breasts
1 Large Egg
1 Cup milk
1 Cup flour
1 Tablespoon fresh ground black pepper
1 Tablespoon salt
1 Teaspoon paprika
1 Teaspoon cayenne pepper
Oil

Sauce:

1/2 Cup Frank’s Red Hot Original Cayenne Pepper Sauce
1/3 Cup Margarine or Butter (I always use butter.  I’ll deal with the health repercussions and extra cost for the better flavor.)

Mix the egg and milk in a mixing bowl and all the dry ingredients in another mixing bowl.  Slice the chicken breasts into bite-sized (or wing-sized, which is what I usually do) pieces and dip them in the dry mix, then the egg mix, then the dry mix.  Cover and let stand in the fridge for 15-20 minutes.

Preheat your oil.  I have no idea to what temperature.  I know that’s lame but my Fry Daddy doesn’t have a temperature gauge.  I need to get a better fryer.  In any case, I usually drip a little bit of water in the Fry Daddy to see if it bubbles.  I’m old-fashioned.  What can I say?

Now your gonna fry your chicken till golden brown (2-5 minutes) and let them drain on a plate with a paper towel.

While they drain, in a small pan melt the butter and stir in the Frank’s Red Hot.  Finally, in a large bowl, toss the chicken and the buffalo sauce and voila!  Slightly healthier Buffalo wings that are to die for.

It’s also good without the sauce.  Especially when you experiment with quantities and types of spices.

You can do just about anything with these when you’re finished cooking them.  My favorite is to throw it on a salad and use bleu cheese dressing.  But you can put them in wraps or on pizza or eat them by themselves.  You can just fillet the chicken, bread it and fry it, then make sandwiches out of the fillets.  You can make chicken tenders and chicken nuggets and…  The possibilities are endless.

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