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Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com
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5 from 1 vote

Bourbon Cider Boneless Wings

The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 -8 servings
Author: The Chunky Chef

Ingredients

  • CHICKEN:
  • 2 lbs . boneless skinless chicken breasts diced into 1/2" - 1" pieces
  • cups Buttermilk enough to cover chicken (about 2 )
  • Kosher salt
  • Black pepper
  • 1 tsp dried thyme
  • 2 cups all purpose flour
  • 1/3 cup panko breadcrumbs
  • Kosher salt and black pepper to taste
  • 2-3 Tbsp buttermilk
  • Peanut oil for frying (vegetable, sunflower, or canola work as well)
  • BOURBON CIDER SAUCE:
  • 12 oz apple cider (or apple juice concentrate thawed)
  • 1 cup bourbon
  • 1/2 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 5 cloves garlic grated finely
  • 1 Tbsp maple syrup
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cayenne pepper adjust to your tastes or omit completely

Instructions

  • MAKE THE SAUCE:
  • Add all sauce ingredients to a saucepan and bring to a boil over HIGH heat, then reduce heat to LOW and simmer for 35 minutes, until sauce has reduced and thickened.
  • Set aside to cool.
  • MAKE THE CHICKEN:
  • Place diced chicken in a large bowl, sprinkle with salt, pepper, and thyme, and cover with buttermilk. Stir chicken to ensure all chicken is coated in the buttermilk.
  • Cover with plastic wrap and refrigerate for 30 minutes, or up to several hours.
  • Add oil to large, heavy bottomed pot. Heat over MED heat, until shimmering and about 350 degrees F. To test if it's ready, add a piece of bread to the hot oil. If it sizzles, it's ready.
  • To a large resealable plastic bag, add flour, panko, salt and pepper. Seal bag and shake gently side to side to combine breading ingredients. Add in 2-3 Tbsp buttermilk and stir around with a spoon, until breading mixture is clumpy.
  • Use a slotted spoon to transfer chicken from buttermilk mixture into the plastic bag.
  • Seal bag and toss to coat chicken in breading mixture.
  • Add chicken, about 8 pieces at a time, to the hot oil, and fry about 4-5 minutes, flipping over halfway through. Chicken should be golden and crispy.
  • Transfer chicken to a wire cooling rack set over several paper towels. This allows the chicken to rest but stay nice and crispy while you cook the remaining chicken.
  • Repeat frying process with remaining chicken.
  • Add fried chicken to large bowl and toss with bourbon cider sauce.
  • OPTIONAL: Place glazed chicken on a parchment paper lined baking sheet and broil for 2-3 minutes, until extra sticky.
  • Serve with sliced green onions and apple slices.
  • Any extra sauce can be served alongside to drizzle over the chicken.

Notes

1. For a non-fried version of these boneless wings, use this method, then use this bourbon cider sauce.