For many, many years I avoided chicken with bones. It’s actually one of the main reasons I shied away from wings for so long. Let’s be honest, bone-in chicken is just messy. You fight for your food and try to get all the leftover meat in between each and every bone. Wings aren’t big to begin with, so it feels so tedious, doesn’t it?
Granted, the wing recipe that Mandi over at Chewsy Lovers and I have been sharing for Wing It Wednesday are delicious and I have gotten over my aversion to bones, but sometimes a boneless wing is just so satisfying. Just dip and eat, no work involved. Unless you’re the one making it, of course!
They key to a good boneless wing is a good crunch, that way once you add the sauce it doesn’t make them too soggy. Now, of course with all our wing recipes, you can pick and choose the method of cooking and then just use whichever sauce you like. This is why each week I’m trying to share a different cooking approach and it’s up to you to mix and match however you choose.
Be sure to check out the last few recipes for our Wing It Wednesdays! Last week I made Peach Barbecue Baked Chicken Wings, and the week prior I made Crispy Baked Buffalo Wings. Mandi made Sweet Chili-Garlic Wings last week, and the week before she made Hot Lemon Pepper Wings – Restaurant Style. It’s really all just too good, right? I want them all!
To keep up with #WingItWednesday you can check out our Pinterest board, where we are sharing each of our creations weekly. Mandi is so creative with her sauces and her wings always look so delicious. I wish she didn’t live so far from me, we could be the best neighbors! Oh my goodness, can you just imagine our tailgate parties?
Honey Teriyaki Boneless Chicken Wings
As for this weeks recipe? My oldest son loves boneless wings. He’s constantly going to the wing spot up the street and getting his favorite kind with seasoned fries. So I figured this week I’d create a boneless wing recipe, and I had just the sauce to make it special. I even broke out the deep fryer so I could be guaranteed a crispy wing with light, flaky crust that would remain crispy even with a sticky sauced added on. Just to add that extra oomph, I toasted some sesame seeds on top to make it special. It was scrumptious!
Boneless Chicken Wings Ingredients:
- 7 boneless & skinless chicken tenderloins, cut into 1″ pieces
- 1 cup all purpose flour
- 2 tablespoons salt
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 cup milk
- 1 large egg
- canola oil
Honey Teriyaki Sauce Ingredients:
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup granulated sugar
- 1/2 cup honey
- (optional) toasted sesame seeds for garnish
Fill up your deep fryer with oil, and set the temperature to 375.
Either while the chicken is cooking, or after it’s cooling, in a small saucepan combine the soy sauce, pineapple sauce and sugar. Stir well and heat over medium heat. After a few minutes, while stirring intermittently, add the honey. Continue to mix until it begins to thicken and froth. Remove from heat, and it will thicken some more and become sticky.
#ChicksWingIt | #WingItWednesday