Hot Boneless Wings and Strips

Name: Hot Boneless Wings and Strips
Cuisine: American
Ingredients: 5 Lbs Chicken Breasts (boneless and skinless); For The Spice Blend; 2 Tbsp Paprika; 1 Tbsp Onion Salt; 2 tsp Sage; 2 tsp Garlic Powder; 2 tsp Oregano; 1.5 Tbsp Cayenne Pepper; 2 tsp Black Pepper; 2 tsp Marjoram; 2 tsp Coriander; 3 Cups Flour; For The Brine; 3 liters Water; 1/3 Cup Sea Salt; 1 tsp Black Pepper; 1 tsp Ground Ginger; 2 Tbsp Sugar; 1 Tbsp Baking Soda; 2 Tbsp crushed Chilli Peppers; 1 Tbsp Paprika; 1 tsp Onion Salt; 1 tsp Sage; 1 tsp Garlic Powder; 1 tsp Oregano; 1 tsp Cayenne Pepper; 1 tsp Black Pepper; 1 tsp Marjoram; 1 tsp Dried Basil; Wet Ingredients

Grill-Master @grill_master

I love KFC hot wings. And this is a probably the closest to the real thing.

Grill-Master @grill_master

I love KFC hot wings. And this is a probably the closest to the real thing.

Saved

Ingredients

5 LbsChicken Breasts (boneless and skinless)
For The Spice Blend
2 TbspPaprika
1 TbspOnion Salt
2 tspSage
2 tspGarlic Powder
2 tspOregano
1.5 TbspCayenne Pepper
2 tspBlack Pepper
2 tspMarjoram
2 tspCoriander
3 CupsFlour
For The Brine
3 litersWater
1/3 CupSea Salt
1 tspBlack Pepper
1 tspGround Ginger
2 TbspSugar
1 TbspBaking Soda
2 Tbspcrushed Chilli Peppers
1 TbspPaprika
1 tspOnion Salt
1 tspSage
1 tspGarlic Powder
1 tspOregano
1 tspCayenne Pepper
1 tspBlack Pepper
1 tspMarjoram
1 tspDried Basil
Wet Ingredients
1egg
2 cupsLouisiana Hot Sauce

Saved

Steps

1

Combine all ingredients for the brine and bring to a boil. Reduce heat to low and simmer 10 minutes. Allow brine to cool.
2

Cut chicken into Strips or cubes. Add to the brine and mix gently to ensure seasoning coats all chicken. If using wings, poke hole in skin with knife so brine will penetrate into the meat. Refrigerate for 12 to 24 hours.
3

Combine the Spice Blend ingredients in a large container. Mix the egg and hot sauce in a large bowl.
4

Using a collender, drain the chicken but do not rinse.
5

Dredge the chicken in the spice blend, then the hot sauce, and back to the spice blend for a second coating.
6

Allow completed chicken to sit for 20 minutes to become tacky.
7

Deep-fry chicken at 350 °F for the following times. 8 minutes for Strips. 4 minutes for cubes. 5 minutes for wings.
8

Remove cooked chicken to paper towels to remove excess oil.
9

NOTE: This procedure will work with wings also. Just pierce the skin in a few places to allow the brine into the meat better. Brine for 12 hours.