Written by adam on Jun 8, 2008
Dr Pepper Sauced Boneless Wings
Filed Under: Recipes
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Boneless buffalo wings are pretty much just chicken nuggets covered in sauce. But I don't care about that. The taste good anyway! I was inspired to make this recipe after eating at a local chicken wing joint the wife last weekend. It turned out very nice and I highly recommend it. :)
Ingredients
- 2 boneless skinless chicken breasts cut into nugget sized pieces
- 3/4 cup flour
- 1/2 Tsp salt
- 1/2 Tsp. pepper
- 1/4 Tsp. garlic powder
- 1 can Dr. pepper
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/2 Tsp. Tabasco sauce
- 2 TBSP butter
- Oil for frying
Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.
Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.
Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.
Serve and enjoy.
Responses to "Dr Pepper Sauced Boneless Wings" ...
Natalie
I hate to admit it, because I'm mad about your recipes, but this one just didn't do it for me. I was so excited to try it, I broke down and made fried food for dinner on a week night (big no-no in my house.) Dinner was not lost, however.
The sauce, for my tastes, didn't have enough wang to it. As serving time approached, I started to consider scrapping the sauce and just making cream gravy, but at the last moment, I dumped in a half of a bottle of bbq sauce and it saved the day. Thinking about it later, I maybe could have just riffed this recipe with some vinegar. If I had more time, I would have played more. I'm interested to see what others think.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my