Buffalo Honey ‘copycat’ Boneless wings

Have you ever been to America and eaten the boneless buffalo wings in any of their famous restaurants? Myself and my husband literally adore them. Here’s a recent review I did of a ‘Wingstop’ that we stumbled across in central London and that’s the closest we could get to recreating the experience.

https://modernmrsbeeton.blog/2019/06/03/wing-restaurant-review-wing-stop-london/

That experience inspired me to try it at home. They would very good but not 100% perfect, however they were better than any you can order my any of my local takeaways in the UK.

Ingredients:

Chicken

  • Chicken breast strips
  • Cup of plain flour
  • Cup of milk
  • Salt and Pepper
  • 1 tsp of paprika
  • 1 tsp garlic powder
  • 1 tsp of cayenne pepper
  • Inch of sunflower oil in a frying pen
  1. Add all the dry ingredients into one bowl
  2. Put the milk in another
  3. Drop the chicken into the flower and then into the milk
  4. Drop back into the dry mix and lay on a baking sheet
  5. Repeat until all the chicken is coated and refrigerate for 30 minutes
  6. Heat the oil until when you drop some batter mix onto it the mix sizzles and starts to cook
  7. Fry the chicken until golden brow
  8. If you are worried it’s not completely cooked you can pop in the oven for 10 minutes to cook through

 

Sauce

  • One jar of buffalo hot sauce
  • 1/2 jar honey
  • 1 tsp garlic powder
  • Salt and pepper
  • 50g butter (melted)
  1. Add all the ingredients to a large bowl and mix
  2. When the chicken is cooked add to the bowl and coat the chicken by turning the sauce over the chicken
  3. Serve!

Some buffalo sauces to try out:

https://www.amazon.co.uk/gp/product/B01HGOJCXI/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B01HGOJCXI&linkId=bd5d73ecbcd3ce7f05d47b51e3c39ef0

https://www.amazon.co.uk/gp/product/B00CWCNQRI/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B00CWCNQRI&linkId=f424cb3bd1c017dd3b47d078b0c58f24

My ‘saucing’ dish – the largest one

https://www.amazon.co.uk/gp/product/B01BPDXW8M/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B01BPDXW8M&linkId=560865ee89f7887d0a7048841c6ebf41

 

My ultimate tip for making pasta sauces

Not a recipe but more of a tip that we now do every single time we make a pasta sauce or in fact a lot of other sauces but it’ll make more sense in the first instance with pasta.

We randomly received a free jar of jalapenos (three large ones to be exact) and were pondering what to do with them.

Pasta tip

We started with the obvious by adding them to fajitas and pizzas and then any other funky sandwiches we were making. I definitely think your resistance/ability to withstand the heat goes up the more you eat them.

Then one night we were doing our usual recipe after work making pasta sauce for our evening meal, to which we have progressively been making it more and more spicy (probably linked to the previous point!). We add a mix of chill power; onion powder, garlic powder and different types of paprika for a nice balanced background to the sauce. All credit for this goes to my husband who then proceeded to chop up some of jalapenos and add to the sauce.

The result is an immensely flavored sauce with loads of background.

A word of warning though.. do not add to many or you end up eating each spoonful with a dash or soured cream (not necessarily a bad thing!). I’d also recommend adding a little of the juice from the jar for a bit of background sweetness.

If you can’t get them in large quantities easily like we do try this link from Amazon:

https://www.amazon.co.uk/gp/product/B00FEHRNK4/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B00FEHRNK4&linkCode=as2&tag=melmosparkly-21&linkId=33948d5ab4e3ac5bb2d88b4bbe1d3188