Bourbon Cider Boneless Wings
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 -8
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Course
Main Course, Appetizer, Others
Bourbon Cider Boneless Wings
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The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce!
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Ingredients
- Chicken:
- 2 lbs . boneless skinless chicken breasts diced into 1/2" - 1" pieces
- cups buttermilk enough to cover chicken (about 2 )
- kosher salt
- black pepper
- 1 tsp dried thyme
- 2 cups all purpose flour
- 1/3 cup panko breadcrumbs
- kosher salt and black pepper to taste
- 2-3 Tbsp buttermilk
- peanut oil for frying (vegetable, sunflower, or canola work as well)
- BOURBON CIDER SAUCE:
- 12 oz apple cider (or apple juice concentrate thawed)
- 1 cup bourbon
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup dark brown sugar
- 5 cloves garlic grated finely
- 1 Tbsp maple syrup
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp cayenne pepper adjust to your tastes or omit completely
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Instructions
- MAKE THE SAUCE:
- Add all sauce ingredients to a saucepan and bring to a boil over HIGH heat, then reduce heat to LOW and simmer for 35 minutes, until sauce has reduced and thickened.
- Set aside to cool.
- MAKE THE CHICKEN:
- Place diced chicken in a large bowl, sprinkle with salt, pepper, and thyme, and cover with buttermilk. Stir chicken to ensure all chicken is coated in the buttermilk.
- Cover with plastic wrap and refrigerate for 30 minutes, or up to several hours.
- Add oil to large, heavy bottomed pot. Heat over MED heat, until shimmering and about 350 degrees F. To test if it's ready, add a piece of bread to the hot oil. If it sizzles, it's ready.
- To a large resealable plastic bag, add flour, panko, salt and pepper. Seal bag and shake gently side to side to combine breading ingredients. Add in 2-3 Tbsp buttermilk and stir around with a spoon, until breading mixture is clumpy.
- Use a slotted spoon to transfer chicken from buttermilk mixture into the plastic bag.
- Seal bag and toss to coat chicken in breading mixture.
- Add chicken, about 8 pieces at a time, to the hot oil, and fry about 4-5 minutes, flipping over halfway through. Chicken should be golden and crispy.
- Transfer chicken to a wire cooling rack set over several paper towels. This allows the chicken to rest but stay nice and crispy while you cook the remaining chicken.
- Repeat frying process with remaining chicken.
- Add fried chicken to large bowl and toss with bourbon cider sauce.
- OPTIONAL: Place glazed chicken on a parchment paper lined baking sheet and broil for 2-3 minutes, until extra sticky.
- Serve with sliced green onions and apple slices.
- Any extra sauce can be served alongside to drizzle over the chicken.
Notes
- For a non-fried version of these boneless wings, use this method, then use this bourbon cider sauce.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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