Boneless Buffalo Wings & Sauces

** Recipe from Blog Chef **
Buffalo Wings
* 3 boneless skinless chicken breasts (cut into 1” chunks)
* Oil (for deep frying)
* 1 c. all purpose flour
* 2 tsp. salt
* ½ tsp. ground black pepper
* ½ tsp. cayenne pepper
* ¼ tsp. garlic powder
* ½ teaspoon paprika
* 1 egg
* 1 cup milk

Heat oil in a deep-fryer to 375. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes.  Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.  Mix fried chicken bits with your favorite wing sauce (sauce recipes found below).
The sauces can be prepared in advance or while the chicken bits are frying.  Most of these sauces will make a lot, so they will be able to cover large batches of boneless wings.

Buffalo Wing Sauce:
* ¼ c. hot pepper sauce
* 1 Tbl. butter

Combine hot sauce and butter in a small bowl. Microwave on high until the butter has melted (about 20-30 sec.). Mix well. This recipe can easily be doubled if you are making a large amount of wings.


 

Honey BBQ Wing Sauce
* 1 ¼ c. ketchup
* 1/3 c. white vinegar
* ¼ c. molasses
* ¼ c. honey
* 1 tsp. liquid smoke flavoring
* ½ tsp. salt
* ¼ tsp. onion powder
* ¼ tsp. chili powder

In a small saucepan over med. heat, combine all of the ingredients. Stir until well combined and bring to a boil. Reduce heat and simmer uncovered for 15-20 min.



Parmesan Garlic Wing Sauce Ingredients:
* 4 garlic cloves (peeled)
* 1 tsp. olive oil
* ½ c. mayonnaise
* 2 Tbl. light corn syrup
* 5 tsp. grated parmesan cheese
* 1 Tbl. white vinegar
* 1 tsp. lemon juice
* ½ tsp. salt
* ½ tsp. crushed red pepper flakes
* ¼ tsp. dried basil
* ¼ tsp. dried marjoram
* ¼ tsp. dried oregano
* ¼ tsp. dried thyme
* 1/8 tsp. ground black pepper

Pre-heat the oven to 350. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 min. or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife.  Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.



Asian Wing Sauce
*  2 tsp. cornstarch
* 4 tsp. rice wine vinegar
* ½ c. corn syrup
* 1/3 c. sugar
* ¼ c. chili-garlic sauce
* 1 tsp. soy sauce
* 1 tsp. lemon juice
* ¼ tsp. ground ginger
* ¼ tsp. salt
* ¼ tsp. garlic (minced)

In a small bowl mix cornstarch with rice vinegar. Set aside. In a small sauce pan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well.  Bring the mixture to a boil, reduce heat the simmer until it becomes thick. Remove from heat, allow it to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready).



Caribbean Jerk Wing Sauce
* 3 Tbl. butter
* 2 Tbl. green onion (minced)
* 1 c. water
* ¾ c. ketchup
* ½ c. dark brown sugar
* ¼ c. apple cider vinegar
* 2 Tbl. hot sauce
* 2 tsp. Worcestershire sauce
* 2 tsp. lemon juice
* 1 ½ tsp. cayenne pepper
* 1 tsp. cornstarch
* ½ tsp. salt
* ½ tsp. garlic powder
* ½ tsp.onion powder
* 1/8 tsp. ground cloves
* 1/8 tsp. nutmeg
* 1/8 tsp. allspice
* 1/8 tsp. sage
* 1/8 tsp. thyme

In a small saucepan sauté onion in butter over med. heat. Whisk in the remaining ingredients & bring to a boil. Reduce heat and simmer for 45 min.