Lakers vs Spurs was on today. G was excited to see his basketball team in action and I was excited to chomp on boneless chicken wings with chipotle-honey sauce. Yup, happy campers here. These are awesome, you guys! Sweet, sticky, spicy and gooey, these are my favorite game day eats.
Chicken wings and drumettes work just as well in this recipe but for less mess enjoyment, I prefer to use boneless chicken breasts. A side of celery sticks and ranch dressing will complete this fabulous tailgate food. Enjoy!
- 1 cup flour
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 1 egg
- ¼ cup milk
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- ½ cup canned chipotle peppers
- ½ cup butter
- ½ cup honey
- In a bowl, combine flour, salt, cayenne pepper, garlic powder and paprika.
- In a bowl, combine egg and milk and whisk until blended.
- Dip each chicken into the egg mixture and then dredge in flour mixture. Dip again in egg mixture and dredge again in flour mixture to double-coat. Arrange in a single layer on a baking then and refrigerate for about 15 to 20 minutes to chill.
- In a deep pot, heat about 3-inches deep of oil to 375 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. Remove from heat and drain on paper towels.
- In a food processor or blender, pulse chipotle peppers until smooth.
- In a sauce pan over medium heat, combine pureed peppers and butter. Simmer for about 1 to 2 minutes or until butter is melted and mixture is heated through. Remove from heat and transfer to a large bowl. Add honey and stir thoroughly until blended. Add fried chicken pieces and toss to fully coat with sauce. Serve hot with ranch dressing.