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Foodie Fridays: Boneless "Wings" & Spicy Garlic Sauce
Posted by Guest in Foodie Fridays
Compromise. It's a fine art when trying to balance somewhat responsible eating habits with really good food. Especially when you find yourself undeniably hooked on good-tasting but not-so-healthy eats, like bar food. Case in point: I'm addicted to the boneless wings with spicy garlic sauce at Buffalo Wild Wings. While on a five day 'staycation' last week, we ate lunch at Buffalo Wild Wings three times. You read that right: three times in five days. The meaning of moderation was clearly lost on me. So, when the vacation was over and it was time to get back to reality, I had a hard time breaking that craving. I wanted my wings!

Not one to deny myself much when it comes to food, I set out to find a way to not only make my own boneless wings at home, but to find a good approximation of that spicy garlic sauce. I wanted something I could enjoy on a more regular basis without having to either let out my pants or break the bank, while still reserving trips to the wing joint for splurges and special occasions. So, I pulled out an old baked chicken strips recipe and put it to work as my husband hit the Internet to see what people were saying about this addictive wing sauce. The results were pure magic - healthier than pub grub but just as tasty.

Because the baked cornflake breading is more delicate than a traditional deep-fried coating, I opted to serve the sauce on the side to keep the textures fully intact. But you can certainly give the nuggets a quick run through the sauce for a more "authentic" wing feel. Don't like spicy sauces? Give a nice honey mustard or barbecue sauce a try.

Boneless Chicken "Wings"
12 ounces skinless, boneless chicken breasts
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon yellow mustard
2 cups cornflakes (unsweetened), finely crushed
1/8 teaspoon black pepper

Preheat oven to 450 degrees F. Cut chicken into approximately 1 3/4-inch by 1-inch chunks. In a shallow bowl, combine the egg, honey, and mustard. In a separate dish, stir together the cornflake crumbs and pepper.

Dip chicken pieces into the egg mixture and roll in the cornflake crumb mixture to coat completely. Place a wire cooling rack onto a rimmed baking sheet and spray lightly with cooking spray. Arrange chicken pieces on the rack.

Bake for 12-15 minutes, until outsides are golden and chicken is no longer pink.

Yield: 4 servings

Almost BWW Spicy Garlic Sauce
(modified from Meemo's Kitchen)
1 cup hot sauce
1/3 cup canola oil
1 teaspoon sugar
3 teaspoons garlic powder
1/2 teaspoon of ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

In a small sauce pan combine first seven ingredients. Heat over medium heat until sauce begins to boil. Reduce heat and simmer for five minutes. Remove pan from heat and allow to cool for 10 minutes.

Whisk egg yolk and water together. Add cornstarch and continue to whisk until cornstarch is completely dissolved. Slowly add warm hot sauce mixture to egg mixture. Continually whisk to create an emulsion.

Use immediately or cover and chill until needed.

Yield: 1.5 cups

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http://culinography.wordpress.com