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Before you jump to Hot Boneless Wings and Strips recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to hot boneless wings and strips recipe. To cook hot boneless wings and strips you only need 32 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Hot Boneless Wings and Strips:
- Prepare 5 Lbs Chicken Breasts (boneless and skinless)
- Prepare For The Spice Blend
- Use 2 Tbsp Paprika
- Get 1 Tbsp Onion Salt
- Prepare 2 tsp Sage
- Prepare 2 tsp Garlic Powder
- You need 2 tsp Oregano
- Get 1.5 Tbsp Cayenne Pepper
- Use 2 tsp Black Pepper
- Provide 2 tsp Marjoram
- Provide 2 tsp Coriander
- Get 3 Cups Flour
- Use For The Brine
- Take 3 liters Water
- You need 1/3 Cup Sea Salt
- Prepare 1 tsp Black Pepper
- Use 1 tsp Ground Ginger
- You need 2 Tbsp Sugar
- Get 1 Tbsp Baking Soda
- Prepare 2 Tbsp crushed Chilli Peppers
- Prepare 1 Tbsp Paprika
- Get 1 tsp Onion Salt
- Provide 1 tsp Sage
- Prepare 1 tsp Garlic Powder
- Take 1 tsp Oregano
- You need 1 tsp Cayenne Pepper
- Get 1 tsp Black Pepper
- You need 1 tsp Marjoram
- Prepare 1 tsp Dried Basil
- You need Wet Ingredients
- Use 1 egg
- Get 2 cups Louisiana Hot Sauce
Instructions to make Hot Boneless Wings and Strips:
- Combine all ingredients for the brine and bring to a boil. Reduce heat to low and simmer 10 minutes. Allow brine to cool.
- Cut chicken into Strips or cubes. Add to the brine and mix gently to ensure seasoning coats all chicken. If using wings, poke hole in skin with knife so brine will penetrate into the meat. Refrigerate for 12 to 24 hours.
- Combine the Spice Blend ingredients in a large container. Mix the egg and hot sauce in a large bowl.
- Using a collender, drain the chicken but do not rinse.
- Dredge the chicken in the spice blend, then the hot sauce, and back to the spice blend for a second coating.
- Allow completed chicken to sit for 20 minutes to become tacky.
- Deep-fry chicken at 350 °F for the following times. 8 minutes for Strips. 4 minutes for cubes. 5 minutes for wings.
- Remove cooked chicken to paper towels to remove excess oil.
- NOTE: This procedure will work with wings also. Just pierce the skin in a few places to allow the brine into the meat better. Brine for 12 hours.
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