boneless chicken wings

Inspired by Ike&#x27;s Vietnamese Pok Pok Chicken Wings, these Vietnamese chicken wings are caramelized in a simple sauce that will have you licking your fingers!

Vietnamese Chicken Wings Recipe (Pok Pok Chicken Wings Recipe!)

carrot spears

daikon radish spears

water

white sugar

white vinegar

fish sauce

chicken

Vietnamese-style fish sauce

garlic

salt

all-purpose flour

egg, beaten

milk

Cilantro sprigs

Place the carrot, radish, water, sugar, vinegar, and...

Place the carrot, radish, water, sugar, vinegar, and fish sauce in a large tupperware or seal-able glass container. Shake well, and refrigerate for 4 hours or up to 2 days.

Place the minced garlic and salt in small...

Place the minced garlic and salt in small bowl. Use a wooden spoon to mash the two together for about 15 seconds or so. Add the warm water and allow it to rest for 5 minutes. Reserving the water, strain the garlic from the bowl. Add the fish sauce and sugar to the garlic water and stir until the sugar has dissolved. Reserve half of the marinade, then marinate chicken pieces in the other half of the mixture (about 1/4 cup). Cover and refrigerate 4 hours or up to 1 day.

minutes before you are ready to fry the...

minutes before you are ready to fry the wings, transfer the chicken pieces to a colander in the sink and let them drain well.

In a large, shallow bowl, beat the egg...

In a large, shallow bowl, beat the egg and stir in the milk. In a second shallow bowl or rimmed plate, mix together the flour and teaspoon of salt. Dip the drained chicken pieces into the egg mixture, then the flour mixture, then repeat so each piece of chicken is double coated. Place the coated chicken on a sheet pan and refrigerate for 10 minutes to dry out the coating.

Pour 3 inches of oil into a wide...

Pour 3 inches of oil into a wide pot set over medium-high heat. Bring the oil to 350 degrees, then turn the heat down slightly to maintain a consistent temperature. Fry the chicken in batches, returning the oil to 350 between batches, for 5-7 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

Add 1/4 cup of water to the remaining...

Add 1/4 cup of water to the remaining fish sauce marinade. Transfer to a large pan and bring to a boil over high heat. Cook until the mixture has reduced by half, about 30-45 seconds. Add the wings and cook, tossing the wings in the sauce every 15 seconds, until the liquid becomes sticky and caramel-colored. Serve with pickled veggies and several sprigs of cilantro.

Honey Chipotle Boneless Wings with sweet, tangy, and spicy flavors you'll love for a game day or party. They're sticky, saucy, and seriously addicting, they're a guaranteed crowd pleaser!

Honey Chipotle Boneless Wings

flour

cayenne pepper

paprika

garlic powder

canola oil

honey

ketchup

chipotle chili pepper adobo sauce chipotle pepper powder)

vinegar

butter

In a bowl, combine flour, salt, cayenne pepper, garlic powder,&nbsp;and paprika.

In a bowl, combine egg and milk and whisk until frothy.

Dredge chicken in flour,&nbsp;dip in egg&nbsp;and then dredge in flour mixture to fully coat. Dredge again in flour,&nbsp;dip in the egg mixture and then dredge in flour mixture to double coat. Arrange in a single layer on a baking then and refrigerate for about 10 minutes to chill.

In a deep pot, heat about 2 inches deep of oil to 350 F. Add chicken in batches and fry for about 5 to 6 minutes or until chicken is cooked through and breading is crisp and golden.&nbsp;

Using a slotted spoon, remove from pan and drain on a wire rack.

In a saucepan over medium heat, combine honey, ketchup, chipotle pepper sauce (or powder), vinegar, and butter. Stir until blended and simmer until thickened and heated.

Dip crispy fried chicken pieces in the sauce and toss to coat.&nbsp; Serve immediately with ranch dressing.

You can easily make Boneless Chicken Wings at home. This flavor packed recipe has the perfect amount of heat. The recipe comes together fast for a great meal.

Boneless Chicken Wings Recipe

Boneless Skinless Chicken Breast diced into 1 inch pieces

Eggs

All-Purpose Flour

tsp Cayenne Pepper

Paprika

tsp Garlic Powder

Salt

Pepper

Buffalo Sauce

Whisk the eggs together in a shallow bowl. Then place the chicken pieces in the eggs and toss to coat them thoroughly.

Then in a large zip lock bag, mix together the flour, cayenne pepper, paprika, garlic powder, salt and pepper.

Then work in batches and place the chicken pieces from the eggs (drip off any excess eggs from the chicken) into the flour mixture. Seal the bag and allow air to stay in the bag. Then shake the bag to thoroughly coat the chicken in the flour mixture. Then move the chicken pieces to a baking sheet to rest while you prepare the oil.

Heat approximately 3 inches of the vegetable oil in a large pan or fryer to 375 degrees F.

Work in batches and place the chicken in the oil. Cook for 5-6 minutes until the chicken is cooked through and browned.  The chicken should have an internal temperature of 165 degrees F.

Once cooked, move the chicken to a plate lined with paper towels to soak up the excess oil.

Then place the chicken in a large bowl, pour the buffalo sauce on top and toss to coat.

Then serve with your favorite dipping sauces and enjoy!

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