Caleb's Boneless Buffalo Wings

These are quite frankly as close to the Applebee's hot boneless wings as I could get. Caleb loves them and even though they take time to make, they are very worth it! These are tongue numbing, scalp sweating, sinus searing deliciousness smothered in cool and tangy blue cheese sauce.

BTW, these are not low cal or low fat. The hot oil won't soak into the wings as much as you would think, but still these are eat with restraint. I don't believe in banishing any foods entirely from the diet, but have some common sense. Eat these from just time to time and with share them friends.

BONELESS BUFFALO WINGS

Core Ingredients:

- 4-5 Boneless and skinless chicken breasts

- 4-6 cups of canola oil

- 1-2 eggs

- 1 cup milk

Breading Ingredients:

- 1 cup flour

- 2 teaspoons salt

- 1/2 teaspoon black pepper

- 1/4 teaspoon cayenne pepper

- 1/4 teaspoon paprika

Sauce Ingredients:

- 12 oz. Louisiana Hot Sauce

- 6 tablespoon butter (or butter sub without trans fats)

- 3 tablespoon white vinegar

- 1 tablespoon Worcestershire sauce

- 1 1/4 teaspoon cayenne pepper

- 1/4 teaspoon garlic powder

- 1 1/4 tablespoon flour

Additional Ingredients:

- Bleu Cheese dipping sauce (see recipe below)

- 4-5 stalks of celery, sliced

Directions:

1. Combine the breading ingredients in a medium bowl or plastic bag. I prefer the plastic bag, it makes coating it a lot easier and I highly suggest doing it this way.

2. In another bowl, whisk together milk and eggs.

3. Cut the chicken into the size desired and place into the milk and egg mixture. Coat each piece well and place into the breading mixture. Again, make sure each piece is well coated and take each piece out and put them onto a plate.

4. Place the pieces into the fridge for 15 minutes and begin to work on the sauce mixture.

5. Mix all of the sauce ingredients together in a saucepan on the stove. Cook over medium to low heat. You’ll come back to this sauce in a minute, just keep an eye on it.

6. After about 5-10 minutes have elapsed, begin heating up the oil for frying. Place enough oil to cover the bottom surface of the wok or pan, and add just a little extra. To test when it’s ready, cut off a thin piece of celery, long enough that you can dip it in and hold it. The oil will bubble around it when it’s hot enough. I usually do this on a burner set to medium heat.

7. Usually once the oil is hot enough to use, the wings have been in the fridge long enough. Take them out and drop in each piece carefully so as not to splash up any hot oil!

9. Now come back to the sauce. Once everything is homogenous, add the flour to thicken the sauce. Stir frequently.

10. Keep an eye on the wings, stirring often to make sure they don’t burn. There should be enough oil to prevent any burning. However, they will begin to get crispier and this is what you want. The wings will be done once they’re golden brown. When they are, make sure you’re ready for them. Place a few paper towels on a plate to soak up the excess oil. Place the wings onto the paper towels for a couple of minutes and then put them into whatever you will be serving them in.

11. Coat the wings with as much sauce as you’d like, and if you want, set some on the side to dip into. Also, add some Bleu cheese dipping sauce or other dressing to a bowl for dipping. Place the celery alongside the wings and enjoy!!

Bleu cheese dipping sauce

1 cup mayonnaise (I love mayo made with olive oil!)

1 cup sour cream (reg., light, or fat free)

4 green onions, finely chopped or 1 teaspoon dried minced onion

2 tablespoons dried parsley

4 ounces blue cheese, crumbled

garlic salt to taste

In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator at least 2 hours until serving.