Boneless Wings & Skins Sampler Recipe
Our signature hand-breaded Boneless Buffalo Wings and Classic Potato Skins.
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Ingredients
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Boneless Buffalo Wings
Classic Potato Skins
Method
Boneless Buffalo Wings
- 1
Prepare the Chicken
Cut the boneless chicken breasts into bite-sized pieces.
- 2
Create the Coating
In a bowl, mix together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper.
- 3
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Wings
Fry the coated chicken pieces in batches for about 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels.
- 6
Toss in Buffalo Sauce
In a large bowl, toss the fried chicken with buffalo sauce until fully coated.
Classic Potato Skins
- 7
- 8
- 9
Scoop the Potatoes
Once baked, remove the potatoes from the oven and let them cool slightly. Cut each potato in half and scoop out some of the flesh, leaving about 1/4 inch of potato on the skin.
- 10
Add Toppings
Sprinkle the insides of the potato skins with shredded cheddar cheese, cooked bacon, and green onions.
- 11
Bake Again
Return the potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 12
Serve
Serve the potato skins hot with sour cream on the side.
