It’s hard to go wrong with boneless chicken wings. Tender, juicy meat, that’s easy to make for any game day or get-together!
Top with this Caribbean Pineapple sauce, made with our Pineapple Honey Mustard, and your wings will have an explosion of sweet, salty, & a little spicy that’s sure to satisfy most palettes!
Ingredients:
- 4 lbs. breaded boneless chicken wings
- 1 1/2 cupc buttermilk
- 2 1/2 cups all-purpose flour
- 2 tsp EACH paprika, onion powder, garlic powder
- 1 tsp EACH baking powder, pepper
- Vegetable oil for frying
- 1/2 cup Beano’s Pineapple Honey Mustard
- 1/3 cup distilled white vinegar
- 2 tablespoons barbecue sauce
- 2 tablespoons molasses
- 2 teaspoons jerk seasoning
- 2 teaspoons soy sauce
- 2 teaspoons grated ginger
- 1 teaspoon Sriracha hot sauce
- 1/8 teaspoon kosher salt
Directions:
- Pour buttermilk into a bag and add chicken. Let sit at room temperature for 30 minutes or refrigerate for up to 12 hours.
- In a large bowl, mix flour, paprika, onion powder, garlic powder, baking powder, and pepper together.
- Remove chicken from buttermilk with a slotted spoon and add to flour mixture and toss to evenly coat.
- Remove from the mixture and add back to the buttermilk mixture and then transfer back to the flour mixture for a second coat. Remove from mixture and set on a baking sheet to let rest
- Add vegetable oil to a deep frying pan until it reaches 1-1 ½ inches up the sides. You may use less oil, you will just have to flip the chicken halfway through frying. Heat over medium-high heat until the oil reaches 350 degrees F.
- While the oil is heating up mix the sauce in a bowl
- Working in batches, fry the chicken until golden brown, about 4-5 minutes. Transfer cooked chicken to a baking sheet lined with paper towels.
- Once most of the oil is off the chicken, place in bowl of sauce and toss to evenly coat.
- Remove and enjoy!
