So I’ve taken on the task to start making Boneless wings similar to how I feel I’ve mastered Traditional style. Outside the prep do you all allow them to dry out in the fridge overnight for a more crisp texture like you would traditional or does it matter?
My usual recipe for Traditional Wings is
Corn starch
Pepper
Salt
Then a 16-24 Hr Fridge Brine.
22 Minutes Air Roast at 250, allow them to Rest for 15 minutes, then fry at 400 for 12 minutes.
Will this work okay with the Chicken Breast cubed?
Looking for something like picture I’ve posted with this.
Picture #2 is my traditional final product.
by YouKnowCable
4 Comments
You’re not going to make any friends around here with that “boneless wings” hogwash.
Try it out and report back!
It won’t be quite as crispy because there isn’t any skin, but that should still give you some pretty solid nugs. I usually add on baking powder and give them a spritz from the oil sprayer. I also just air fry them to completion.
gonna try this later, thanks for the recipe OP!!