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Tuesday, September 9, 2014

Best Ever Buffalo Chicken Wings

Sooooo my world pretty much revolved around one thing this past weekend. And I bet some of you know exactly what that one thing was because your world was revolving around it too.  Yep, football!!! 

Yep, not too shabby for a gal who watched her first full game of football only last year. This year though, I decided to give football the real college try and joined Sarah's Fantasy Football League (well actually I joined Nadine's league but it was all Sarah's idea so it's pretty much the same thing, right?). I'm fairly certain that I will win a purse of big fat zero at the end of it but hey it's kind of fun. PS-shame on you fellow 'Let's Try to Care'-ers for stealing Peyton Manning AND Emmanuel Sanders and leaving me with crummy dudes like Ray Rice (adios muchacho) and Tom Brady--thanks but no thanks. 

ANYWAY, football is not what this post is about, contrary to the first two paragraphs--but the football food is. *Cue a huge smile.*  Remember way way back when I posted this recipe? No you don't because let's face it I had about 5 people reading the blog back then. Still I pretty much thought it was the bee's knees. But I was wrong. 

the easiest and tastiest football food you could ever make

This recipe, though, is the bee's knees. It's the absolute very best recipe I've ever come across for making boneless chicken wings. In the past, my breading has always come out a bit soggy that no amount of baking in the oven could take away and, well, just a little bit bland. Not this one. This one is delicious. This one is a crowd pleaser. If you're a fan of boneless wings, you NEED to make these.....like yesterday!!! 

The secret is all in the breading process! 

the secret is all in the breading

BEST EVER BUFFALO CHICKEN WINGS
Serves 2 
Ready in about 20 minutes

1 lb boneless skinless chicken breasts cut into 1-inch chunks
Oil for deep frying
1 c flour 
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 egg
1 c beer (I used Budweiser but you could substitute pretty much any non-light beer or even milk if you'd like)

Serve with some ranch and a game of football

First off, heat your oil--either in a deep fryer if you have one or a medium-sized sauce pan if you don't. The oil is ready when you can insert a toothpick and soft bubbles appear around it. 

In a large bowl, combine your flour and all of your spices. In another bowl, whisk together your beer (or milk) and eggs. I know it sounds absolutely disgusting to mix beer and eggs (Zach had some rather unflattering terms for the look of it) but I promise it's not as bad as it sounds. 

Now dip each piece of chicken into the egg mixture, then roll it in the flour mixture. Return it to the egg mixture and then back into the flour. This way all your chicken pieces are double coated. This next step is important--refrigerate your breaded chicken for about 15 to 20 minutes. It sets everything and prevents the breading from coming off during the deep frying. 

Once your 20 minutes is up, fry the chicken in batches until the outside is nicely browned and the chicken juices run clear (it took about 5 minutes per batch for us). Drain on paper towel and pat dry any excess oil. Repeat until all your chicken is fried. 

Now for the buffalo sauce. I used about 1/2 cup of Frank's buffalo sauce and just a tablespoon of butter. Melt the butter in a saucepan and whisk the buffalo sauce into it just until the sauce is hot. 

Lightly coat your fried chicken bites into the buffalo sauce and serve it with a side of ranch. Oh and enjoy during a football game (preferably Broncos)!!! 
And if you happen to like the food but not necessarily the game, why don't you go check out this lovely lady! 

from My Life and My Airman
BLOG / TWITTER / FACEBOOK / PINTEREST / BLOGLOVIN

OK NOW IT'S YOUR TURN, WHAT'S YOUR GO-TO FOOTBALL FOOD? 


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Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!

Tuesday, September 9, 2014

Best Ever Buffalo Chicken Wings

Sooooo my world pretty much revolved around one thing this past weekend. And I bet some of you know exactly what that one thing was because your world was revolving around it too.  Yep, football!!! 

Yep, not too shabby for a gal who watched her first full game of football only last year. This year though, I decided to give football the real college try and joined Sarah's Fantasy Football League (well actually I joined Nadine's league but it was all Sarah's idea so it's pretty much the same thing, right?). I'm fairly certain that I will win a purse of big fat zero at the end of it but hey it's kind of fun. PS-shame on you fellow 'Let's Try to Care'-ers for stealing Peyton Manning AND Emmanuel Sanders and leaving me with crummy dudes like Ray Rice (adios muchacho) and Tom Brady--thanks but no thanks. 

ANYWAY, football is not what this post is about, contrary to the first two paragraphs--but the football food is. *Cue a huge smile.*  Remember way way back when I posted this recipe? No you don't because let's face it I had about 5 people reading the blog back then. Still I pretty much thought it was the bee's knees. But I was wrong. 

the easiest and tastiest football food you could ever make

This recipe, though, is the bee's knees. It's the absolute very best recipe I've ever come across for making boneless chicken wings. In the past, my breading has always come out a bit soggy that no amount of baking in the oven could take away and, well, just a little bit bland. Not this one. This one is delicious. This one is a crowd pleaser. If you're a fan of boneless wings, you NEED to make these.....like yesterday!!! 

The secret is all in the breading process! 

the secret is all in the breading

BEST EVER BUFFALO CHICKEN WINGS
Serves 2 
Ready in about 20 minutes

1 lb boneless skinless chicken breasts cut into 1-inch chunks
Oil for deep frying
1 c flour 
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 egg
1 c beer (I used Budweiser but you could substitute pretty much any non-light beer or even milk if you'd like)

Serve with some ranch and a game of football

First off, heat your oil--either in a deep fryer if you have one or a medium-sized sauce pan if you don't. The oil is ready when you can insert a toothpick and soft bubbles appear around it. 

In a large bowl, combine your flour and all of your spices. In another bowl, whisk together your beer (or milk) and eggs. I know it sounds absolutely disgusting to mix beer and eggs (Zach had some rather unflattering terms for the look of it) but I promise it's not as bad as it sounds. 

Now dip each piece of chicken into the egg mixture, then roll it in the flour mixture. Return it to the egg mixture and then back into the flour. This way all your chicken pieces are double coated. This next step is important--refrigerate your breaded chicken for about 15 to 20 minutes. It sets everything and prevents the breading from coming off during the deep frying. 

Once your 20 minutes is up, fry the chicken in batches until the outside is nicely browned and the chicken juices run clear (it took about 5 minutes per batch for us). Drain on paper towel and pat dry any excess oil. Repeat until all your chicken is fried. 

Now for the buffalo sauce. I used about 1/2 cup of Frank's buffalo sauce and just a tablespoon of butter. Melt the butter in a saucepan and whisk the buffalo sauce into it just until the sauce is hot. 

Lightly coat your fried chicken bites into the buffalo sauce and serve it with a side of ranch. Oh and enjoy during a football game (preferably Broncos)!!! 
And if you happen to like the food but not necessarily the game, why don't you go check out this lovely lady! 

from My Life and My Airman
BLOG / TWITTER / FACEBOOK / PINTEREST / BLOGLOVIN

OK NOW IT'S YOUR TURN, WHAT'S YOUR GO-TO FOOTBALL FOOD? 


No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!