Honey Mustard Boneless Wings
Makes approx. 4-6 Appetizer servings.
2 Chicken Breast, boneless & skinless
1+ Cups, Buttermilk
1 Cup, All-Purpose Flour
1 Cup, Italian Breadcrumbs (seasoned)
1 Cup, Panko Breadcrumbs (plain)
Drizzle, Olive Oil
Honey Mustard Sauce:
1/2 Stick Butter, unsalted (4 Tablespoons)
3 Garlic Cloves, minced
1/4 Cup, Dijon Mustard
1/4 Cup, Honey
1 Teaspoon, Worcestershire Sauce
1/2 Teaspoon, Apple Cider Vinegar
Few dashes, Sriracha Sauce (or any hot sauce)
1 Green Onion, white & green parts, for garnish
Cut chicken into cubes (bite size pieces). Place chicken into a baking dish or bowl. Cover with buttermilk. Cover the dish and place in fridge for about 1 hour. After the hour, remove the chicken from the dish, drain off all excess buttermilk.
Preheat oven to 400F. Spray a baking sheet with cooking spray and set aside.
Setup a dredging station:
- Bowl 1: Flour & season with S&P
- Bowl 2: Eggs
- Bowl 3: Italian breadcrumbs & Panko
Start by dredging the chicken into the flour, shaking off any excess. Dip it in the egg (completely covering the chicken), then into the breadcrumb mixture. Place the chicken onto the baking sheet. Repeat until all chicken is coated. Drizzle the chicken with some olive oil. Bake in the oven for approx. 15 minutes or until the chicken is completely cooked to an internal temp of 165F.
While the chicken is baking, make the sauce. Place a smaller sauce pan on the stove, over low heat. Add the butter. Once the butter is melted, add the garlic. Cook for 1 minute then add the Dijon mustard, honey, Worcestershire sauce, apple cider vinegar and Sriracha or hot sauce. Whisk and let the sauce heat through until it becomes thicker.
Remove the chicken from the oven, coat with the sauce. Place on a platter and serve. If you have any leftover sauce, you can serve it is a little ramekin on the side for extra dunking!
These boneless wings get eaten pretty quickly. For a larger crowd, double or trip the recipe.