Boneless Wings Recipe
10 oz. boneless wings, carrots, celery, ranch dressing. Choice of sauce: buffalo, BBQ, mustard BBQ, nashville, mango habanero BBQ, hot honey maple, naked.
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Ingredients
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Boneless Wings
Vegetable Garnish
Ranch Dressing
Sauce Options (choose one)
Method
Boneless Wings
Brine
In a bowl, combine 1 cup buttermilk with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Add the 10 oz chicken pieces, cover, and refrigerate for at least 30 minutes (up to 4 hours).
Prepare Dredge
In a shallow dish, whisk together 3 tbs all-purpose flour, 1 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp paprika, 1/2 tsp garlic powder, and remaining 1/2 tsp salt and 1/2 tsp black pepper.
Coat
Remove chicken from buttermilk, allowing excess to drip off. Dredge pieces thoroughly in the flour mixture so each piece is evenly coated. Let rest on a wire rack for 5 minutes to set the coating.
Vegetable Garnish
Cut 3 carrots and 3 celery sticks into 3- to 4-inch sticks each if not pre-cut. Arrange on the plate alongside the wings. These are meant to be crisp and fresh; keep refrigerated until serving.
Ranch Dressing
Place 1/4 cup prepared ranch dressing in a small ramekin. Serve chilled alongside the wings and vegetables for dipping.