Thursday, March 31, 2011

Boneless Chicken Wings with Honey BBQ Sauce

These are a great finger food.  It's a fair amount of work to get the oil going for deep frying, but it's guaranteed to be popular.  The sauce is really a good mix with just enough sweetness, but not too much.


  • Chicken
    • 3 chicken breasts
    • 1 cup flour
    • 2 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp cayenne pepper
    • 1/2 tsp paprika
    • 1/2 tsp garlic powder
    • 1 egg
    • 1 cup milk
    • Oil for frying
  • Sauce
    • 1 1/4 cup ketchup
    • 1/3 cup cider vinegar
    • 1/4 cup blackstrap molasses
      • If you prefer a sweeter sauce then you could use first molasses, but I think this gives a better flavor.
    • 1/4 cup honey
    • 1 tsp tobasco sauce
    • 1/2 tsp salt
    • 1/4 tsp onion powder
    • 1/4 tsp chili powder


The sauce can be made before or concurrently with the chicken.

  1. Chicken
    1. Cut chicken into thin strips, about 1.5 - 2 inches in length.  Set aside.
    2. Combine dry ingredients together.
    3. In separate bowl, combine egg and milk and mix well.
    4. Dip chicken strips first in milk mixture, then in flour mixture.
    5. Heat oil to 375ºF.  Deep fry chicken in batches for 2-5 minutes per batch, depending on how thick you cut the chicken.
  2. Sauce
    1. Place all sauce ingredients in a small saucepan and mix well.
    2. Stir over medium heat and bring to a boil.  Reduce heat and simmer for 20 minutes.
    3. Combine chicken with enough sauce to coat by placing in a Ziploc bag and shaking.
    4. Serve boneless chicken wings with extra sauce on the side.

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