Best 3 Paleo Boneless Chicken Wings Recipes
BONELESS WINGS
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sweet hot sauce: Combine the ketchup, honey, brown sugar, sriracha, mustard, vinegar, cayenne and 2 tablespoons water in a large bowl and whisk vigorously until everything is mixed well.
- For the flour dredge: Mix together the cornstarch, flour, granulated garlic, onion powder, paprika, black pepper and cayenne in a large bowl.
- For the chicken: Heat a deep-fryer to 350 degrees F.
- Cut the chicken into strips approximately the size of your thumb, making each strip as even as possible. Whisk together the milk and eggs in a large shallow dish for the egg wash. Roll the chicken strips in the flour dredge until evenly coated, shaking off the excess. Then dip in the egg wash. Then dip in the flour dredge once again.
- In batches, place the chicken strips in the fryer basket and drop it in the oil, giving it a good shake to make sure they don't stick together. Cook until they all begin to float, about 5 minutes. (To insure they have been cooked all the way, feel free to cut one in half.) Toss them in a large bowl with some sweet hot sauce until evenly coated. Repeat with the remaining chicken.
PALEO BONELESS CHICKEN WINGS
I was laughing to myself while making these because there is really no such thing as a boneless chicken wing. But we are using the same method and using boneless chicken. I love chicken wings and so do millions of others but when entertaining at home, I don't like to make them because of the mess. The bones that we need to discard, the big pan to fry the wings in, and of course all of the sticky fingers! My Paleo boneless chicken recipe is not only healthy and easy to make but just pop in toothpicks and there won't be any sticky marks in your house. I hope you enjoy my version!
Provided by Cindy Anschutz Barbieri
Categories Chicken Appetizers
Time 42m
Yield 8
Number Of Ingredients 17
Steps:
- Mix tapioca starch, salt, pepper, garlic powder, cayenne pepper, and paprika together in a large bowl with a fork. Add chicken cubes; toss with your hands until coated on all sides.
- Heat coconut oil and butter in a large skillet over medium-high heat until melted and hot. Add some of the chicken cubes using tongs; cook until browned, about 2 minutes per side. Transfer to a plate lined with paper towels. Repeat with remaining chicken, heating up more coconut oil and butter as needed.
- Reduce heat to medium and whisk garlic and ginger into the grease in the skillet. Whisk in coconut aminos, honey, and sriracha sauce. Simmer over low heat until flavors combine, about 5 minutes. Stir in chicken; cook until sauce thickens and coats chicken, 5 to 7 minutes.
- Garnish chicken with scallions and sesame oil; serve on toothpicks.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 33.7 g, Cholesterol 73 mg, Fat 9.2 g, Fiber 0.4 g, Protein 25.8 g, SaturatedFat 4.9 g, Sodium 1071.8 mg, Sugar 8.9 g
PALEO BONELESS CHICKEN WINGS
I was laughing to myself while making these because there is really no such thing as a boneless chicken wing. But we are using the same method and using boneless chicken. I love chicken wings and so do millions of others but when entertaining at home, I don't like to make them because of the mess. The bones that we need to discard, the big pan to fry the wings in, and of course all of the sticky fingers! My Paleo boneless chicken recipe is not only healthy and easy to make but just pop in toothpicks and there won't be any sticky marks in your house. I hope you enjoy my version!
Provided by Cindy Anschutz Barbieri
Categories Chicken Appetizers
Time 42m
Yield 8
Number Of Ingredients 17
Steps:
- Mix tapioca starch, salt, pepper, garlic powder, cayenne pepper, and paprika together in a large bowl with a fork. Add chicken cubes; toss with your hands until coated on all sides.
- Heat coconut oil and butter in a large skillet over medium-high heat until melted and hot. Add some of the chicken cubes using tongs; cook until browned, about 2 minutes per side. Transfer to a plate lined with paper towels. Repeat with remaining chicken, heating up more coconut oil and butter as needed.
- Reduce heat to medium and whisk garlic and ginger into the grease in the skillet. Whisk in coconut aminos, honey, and sriracha sauce. Simmer over low heat until flavors combine, about 5 minutes. Stir in chicken; cook until sauce thickens and coats chicken, 5 to 7 minutes.
- Garnish chicken with scallions and sesame oil; serve on toothpicks.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 33.7 g, Cholesterol 73 mg, Fat 9.2 g, Fiber 0.4 g, Protein 25.8 g, SaturatedFat 4.9 g, Sodium 1071.8 mg, Sugar 8.9 g
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