Healthier Boneless Chicken Wings

Sorry for the lack of recipes, my sister finally had her baby, and we had to go visit, and then of course we got a little lazy. She is so adorable, and easy going (from what we witnessed). So excited to be an aunt! She is going to be a spoiled little girl!

Aside from the major life event, we have started cooking again. I didn't post my beef soup recipe that I made with the leftover juices from our BBQ ribs, but I don't really have a recipe, because I just went all out and kept adding things without keeping track of what really went in. I just went with what I thought tasted right. And lots of veggies and cubed steak! With one missing recipe, here is a good one to make up for it. We actually found inspiration from another blog: www.foodiewithfamily.com/2013/09/25/oven-fried-homemade-chicken-nuggets-and-boneless-buffalo-wings/

So a thank you goes out to this blogger for inspiration, we only changed her recipe a little to fit what we could find at the store, and what was around the house. Our sauce on the other hand, we like to play around with a bit.

Ingredients:

2 large chicken breasts
1 Bottle Frank's Red Hot Sauce
2-4 cups panko bread crumbs
2 cups Greek yogurt
2 teaspoons cayenne pepper (divided)
2 teaspoons onion powder (divided)
2 teaspoons garlic powder (divided) + pinch for the sauce
2 teaspoons kosher salt + pinch for the sauce
2 teaspoons cumin (divided)
1 and 1/2 teaspoons ground black pepper (divided) + extra for sauce
1 teaspoon lime juice
3 teaspoons maple syrup
1 teaspoon agave nectar
1/2 cup melted butter
1/4 cup spicy bloody mary mix (weird I know)
1 large jalapeno

Here's how to put it together:

Chicken Prep:

Add the yogurt, and 1 teaspoon of cayenne, onion powder, garlic powder, kosher salt, and cumin to a gallon freezer bag. Also add half of the black pepper. Close the bag and mix it together with your hands until it looks evenly mixed. Be careful not to eat any when you open it, it smells like it has the makings for a pretty delicious chip dip!

Cube your chicken equally so they cook evenly. Put your chicken cubes into the bag, seal, and mash them all together to get them all evenly covered. Put them in the fridge to sit for 30 minutes. While you are waiting, prep your sauce and panko breading.

Breading:

In a pie pan, or shallow bowl, add your bread crumbs, and the remainder of your seasonings. Mix evenly with your favorite utensil. (I used my hands!)

Pre-heat your oven to 350. When 30 minutes are up, press your nuggets into the bread crumbs to cover and place on a nonstick baking sheet. Leave at least 1/2 inch between each piece for even cooking. Bake until golden brown. Well, as "golden" as panko can get. Ours were more of a "whitish gold." Ours took 20 minutes.

Sauce:

In a food processor, pour the whole bottle of Frank's Red Hot, your maple syrup, agave nectar, lime juice, spicy bloody mary mix, melted butter, and jalapeno. Blend until all chunks are gone. Add remaining seasonings to taste.

Spin your finished nuggets in your sauce, add some bleu cheese dipping sauce, and enjoy! If you have celery, it doesn't hurt to have as a side dish to help with some of that spiciness. If you have tried any of our previous recipes, you know they will be spicy!