Tasty Boneless Wings

I can't think of a single person who isn't a fan of wings. Hot wings, sweet and sour, teriyaki, you name it. The vast majority of people can't get enough of them. Why do you think there are pubs everywhere with wing night? What could be better?

Boneless wings.

This recipe is great if you are making appetizers or as the main dish. You can have them hot or cold, they are fantastic the next day, or to satisfy that late night craving!

For the Chicken:

• 2-3 Skinless Chicken Breasts
• 2/3 - 1 cup Cornstarch
• Salt and Pepper (just a bit to season)
• 4-5 Tbsp Canola Oil
• 3 Large Eggs, beaten

For the Sauce:

You can use whatever sauce you want, you need about a cup for this recipe. But if you are looking for some quick and easy sauces, check out this page.

Cut the chicken into 1" bits or strips, whichever you prefer.

Heat the oil in a large skillet.

Put the chicken and the cornstarch, along with the salt and pepper in a large ziploc bag, and shake it about, making sure each piece is nicely coated.

Pre-heat oven to 325F.

Dip each piece in the egg and then place in hot oil. Make an even layer inside the skillet. 

Cook for a couple minutes on each side.

Remove the chicken from the skillet and put into an oven safe dish.

Cover with sauce.

Bake at 325F for 45 minutes; after 20 minutes turn the chicken pieces over to ensure that both sides are coated with sauce. Check a large piece to make sure it's cooked through.

Plate with whichever sides you want. If you choose a spicy sauce, I'd recommend rice.

If you'd like more than one flavour, then just split the bits into two or more oven safe dishes, and use a different sauce for each.