Chicken Wings (or Boneless Chicken "Wings") with Many Sauces


Source: Little Birdie Secrets

The first thing you are going to want to do is bread the chicken wings or breast pieces and fry them. This is a universal breading that will work perfectly for all of the sauces. The sauces can be prepared in advance or while the chicken tenders are frying.

3 lbs of chicken wings OR boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
2 cups all purpose flour
4 teaspoons salt
1 teaspoon ground black pepper
1teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1 egg
1 cup milk

Heat oil in a deep-fryer to 375 degrees. 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. You can prepare your sauce now.
Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5-6 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.

Mix fried chicken bits with your favorite wing sauce:

Source: Little Birdie Secrets

Buffalo Wing Sauce
¼ cup hot pepper sauce
1 tablespoon butter

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



Source: Little Birdie Secrets
Honey BBQ Wing Sauce

1 ¼ cups ketchup
1/3 cup white vinegar
¼ cup molasses
¼ cup honey
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder

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

Source: Little Birdie Secrets


Asian Wing Sauce

2 teaspoons cornstarch
4 teaspoons rice wine vinegar
½ cup corn syrup
1/3 cup sugar
¼ cup chili-garlic sauce
1 teaspoon soy sauce
1 teaspoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon 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 or you can also use it right away if the chicken is ready.



Source: Little Birdie Secrets
Caribbean Jerk Wing Sauce

3 tablespoons butter
2 tablespoons green onion, minced
1 cup water
¾ cup ketchup
½ cup dark brown sugar
¼ cup apple cider vinegar
2 tablespoons hot sauce
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 ½ teaspoons cayenne pepper
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoons nutmeg
1/8 teaspoon allspice
1/8 teaspoon sage
1/8 teaspoon thyme

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

These recipes are from Blogchef.net via Little Birdie Secrets.

1 comment:

  1. I'm about to try this, I'm going to make half Asian and Halt Buffalo. Can't wait :)

    ReplyDelete

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