BONELESS BUFFALO WINGS - menu description
Source: Applebee's
These tender contenders will knock you out! Juicy white, boneless chicken breast lightly breaded and tossed in your choice of our classic or HOT Buffalo wing sauce.
BONELESS BUFFALO WINGS (SIMILAR TO APPLEBEE'S)
Source: Recipe Scroll
February 18th, 2007 ¡ª Greg
Servings: 4-6
Wings are always a classical American favorite to have out at resturants or cooked at home on a grill. Recently, wings have started to change over into boneless versions, eliminating some of the finger mess while retaining the classic taste enjoyed by millions. Applebee¡¯s in recent years has introduced the ¡°Boneless Buffalo Wings¡± as an appetizers and is where I was first introduced to it as well. A few years later I decided to have a go at making them myself and trial and error resulted in the following recipe. It is also intended to taste very similar to the Applebee¡¯s version. It¡¯s time consuming to make, but I think it is very rewarding once you¡¯re finished.
For a crispier and less oil variation, check out below.
Core Ingedients:
- 3-4 Boneless and skinless chicken breasts (or 35 boned wing pieces[1])
- 4-6 cups of vegetable oil
- 1-2 eggs
- 1 cup milk
Breading Ingredients:
- 1 cup flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Sauce Ingredients:[2]
- 12 oz. Louisiana Hot Sauce
- 6 tablespoon margarine
- 3 tablespoon white vinegar
- 1 tablesoon worcestershire sauce
- 1 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 1/4 tablespoon flour
Additional Ingredients:
- Ranch or other favorite wing dipping sauce
- 4-5 stalks of celery, sliced
Steps:
1. Combine the breading ingredients in a medium bowl or plastic bag. I prefer the plastic bag, it makes coating it a lot easier and I highly suggest doing it this way.
2. In another bowl, whisk together milk and eggs.
3. Cut the chicken into the size desired and place into the milk and egg mixture.
4. Remove the chicken from the milk and egg mixture and place into the medium bowl or the plastic bag with the breading in it. Coat the chicken well, if in the plastic bag, just shake until it is evenly coated.
5. Place pieces into a large bowl. Now you have two options here:
a. place the pieces into the fridge for 15 minutes;
b. place in the egg mixture again and then put them back into the bag with the breading to coat a second time. It seems to work better doing the second coating. Once it¡¯s done, place into the fridge for 15 minutes.
6. After about 5-10 minutes have elapsed, begin heating up the oil for frying. Either use a deep-fat fryer (on 375 degrees) or in a large wok or pot. Make sure there¡¯s enough oil to cover the pieces with. To test when it¡¯s ready, cut off a thin piece of celery, long enough that you can dip it in and hold it. The oil will bubble around it when it¡¯s hot enough. I usually do this on a burner set to medium heat.
7. Now is the time to start the sauce on the stove. Mix all of the sauce ingredients together in a saucepan on the stove. Cook over medium to low heat. You¡¯ll come back to this sauce in a minute, just keep an eye on it.
8. Usually once the oil is hot enough to use, the wings have been in the fridge long enough. Take them out and drop in each piece carefully so as not to splash up any hot oil!
9. Now come back to the sauce. Once everything is homogenous, add the flour to thicken the sauce. Stir frequently.
10. The wings will be done once they¡¯re golden brown. When they are, make sure you¡¯re ready for them. Place a few paper towels on a plate to soak up the excess oil. Place the wings onto the paper towels for a couple of minutes and then put them into whatever you will be serving them in.
11. Coat the wings with as much sauce as you¡¯d like, and if you want, set some on the side to dip into. Also, add some ranch or other dressing to a bowl for dipping. Place the celery alongside the wings and enjoy!!
[1] If you¡¯re using boned wings, then you can forgo the oil since you won¡¯t be deep-frying the wings and just cooking them in the oven. If so, add enough of the sauce mentioned above to cover the bottom of a 9 x 13¡å baking dish but don¡¯t use all of it! Mix the rest of the sauce with the wings, put into the baking dish, bake at 300F for about 20 minutes or until done. You can also cook the wings ahead of time. Deep-frying the wings is an option too, but I¡¯ve never tried it. If you have, let me know how it works for you.
[2]This yields quite a lot, and may be too much to coat the wings with. Also, as you may be able to tell by the ingredients it¡¯s a strong sauce too. You may wish to dip the completed wings into it, or just coat them lightly.
BONELESS BUFFALO WINGS
Crispier and less oil variation
Source: Recipe Scroll
February 18th, 2007 ¡ª Greg
Servings: 4-6
Perhaps you dislike deep-frying things, or perhaps using that much oil ends up being a large waste. Or, if you¡¯re like me, what you really want is a nice crispy coating beneath the sauce of boneless wings. This recipe follows the same ingredients of the original but the steps are slightly different. I prefer this method over the original now.
Core Ingedients:
- 4-5 Boneless and skinless chicken breasts (or 35 boned wing pieces)
- 4-6 cups of vegetable oil
- 1-2 eggs
- 1 cup milk
Breading Ingredients:
- 1 cup flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Sauce Ingredients:
- 12 oz. Louisiana Hot Sauce
- 6 tablespoon margarine
- 3 tablespoon white vinegar
- 1 tablesoon worcestershire sauce
- 1 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 1/4 tablespoon flour
Additional Ingredients:
- Ranch or other favorite wing dipping sauce
- 4-5 stalks of celery, sliced
Steps:
1. Combine the breading ingredients in a medium bowl or plastic bag. I prefer the plastic bag, it makes coating it a lot easier and I highly suggest doing it this way.
2. In another bowl, whisk together milk and eggs.
3. Cut the chicken into the size desired and place into the milk and egg mixture. Coat each piece well and place into the breading mixture. Again, make sure each piece is well coated and take each piece out and put them onto a plate.
4. Place the pieces into the fridge for 15 minutes and begin to work on the sauce mixture.
5. Mix all of the sauce ingredients together in a saucepan on the stove. Cook over medium to low heat. You¡¯ll come back to this sauce in a minute, just keep an eye on it.
6. After about 5-10 minutes have elapsed, begin heating up the oil for frying. Place enough oil to cover the bottom surface of the wok or pan, and add just a little extra. To test when it¡¯s ready, cut off a thin piece of celery, long enough that you can dip it in and hold it. The oil will bubble around it when it¡¯s hot enough. I usually do this on a burner set to medium heat.
7. Usually once the oil is hot enough to use, the wings have been in the fridge long enough. Take them out and drop in each piece carefully so as not to splash up any hot oil!
9. Now come back to the sauce. Once everything is homogenous, add the flour to thicken the sauce. Stir frequently.
10. Keep an eye on the wings, stirring often to make sure they don¡¯t burn. There should be enough oil to prevent any burning. However, they will begin to get crispier and this is what you want. The wings will be done once they¡¯re golden brown. When they are, make sure you¡¯re ready for them. Place a few paper towels on a plate to soak up the excess oil. Place the wings onto the paper towels for a couple of minutes and then put them into whatever you will be serving them in.
11. Coat the wings with as much sauce as you¡¯d like, and if you want, set some on the side to dip into. Also, add some ranch or other dressing to a bowl for dipping. Place the celery alongside the wings and enjoy!! |
