Chili's Boneless Buffalo Wings
by Todd Wilbur
This clone of
Chili's new menu items gives us the zesty flavor of traditional
without the bones or
skin. That's because these "wings" are actually nuggets sliced from
chicken
breast fillets that are breaded and fried, then smothered
with the same type of spicy wing sauce
used on typical wings. If you like Buffalo wings, you'll
love this recipe. Serve these babies up
with some celery sticks and bleu cheese dressing on the side
for dipping. Now you can actually
eat Buffalo wings with a fork!
1 cup
all-purpose flour
2 teaspoons
salt
1/2 teaspoon black pepper
1/4 teaspoon
cayenne pepper
1/4 teaspoon
paprika
1 egg
1 cup milk
2 chicken
breast fillets
4-6 cups
vegetable oil
1/4 cup
Crystal or Frank's
1 tablespoon
margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
1. Combine
flour, salt, peppers and paprika in a medium bowl.
2. In another
small bowl, whisk together egg and milk.
3. Slice each
chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer
to 375
degrees.
4. One or two
at a time, dip each piece of chicken into the egg mixture, then into the
breading
blend; then repeat the process so that each piece of chicken
is double-coated.
5. When all
chicken pieces have been breaded, arrange them on a plate and chill for 15
minutes.
6. When the
chicken is done resting, drop each piece into the hot oil and fry for 5-6
minutes or
until each piece is browned.
7. As chicken
fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for
20-30 seconds
or just until the margarine is melted, then stir to combine. You can also use a
small
saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat
and stir until margarine is melted and ingredients are
blended.
8. When
chicken pieces are done frying, remove them to a plate lined with a couple
paper towels.
9. Place the
chicken pieces into a covered container such as a large jar with a lid. Pour
the sauce
over the chicken in the container, cover, and then shake
gently until each piece of chicken is
coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing
and sliced celery on the side.
(http://www.topsecretrecipes.com)
Serves 2-4 as an appetizer.