Name: Hot Boneless Wings and Strips
Ingredients: 5 Lbs Chicken Breasts (boneless and skinless); For The Spice Blend; 2 Tbsp Paprika; 1 Tbsp Onion Salt; 2 tsp Sage; 2 tsp Garlic Powder; 2 tsp Oregano; 1.5 Tbsp Cayenne Pepper; 2 tsp Black Pepper; 2 tsp Marjoram; 2 tsp Coriander; 3 Cups Flour; For The Brine; 3 liters Water; 1/3 Cup Sea Salt; 1 tsp Black Pepper; 1 tsp Ground Ginger; 2 Tbsp Sugar; 1 Tbsp Baking Soda; 2 Tbsp crushed Chilli Peppers; 1 Tbsp Paprika; 1 tsp Onion Salt; 1 tsp Sage; 1 tsp Garlic Powder; 1 tsp Oregano; 1 tsp Cayenne Pepper; 1 tsp Black Pepper; 1 tsp Marjoram; 1 tsp Dried Basil; Wet Ingredients

Hot Boneless Wings and Strips.

You can cook Hot Boneless Wings and Strips using 32 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Hot Boneless Wings and Strips

You need 5 Lbs of Chicken Breasts (boneless and skinless).
Prepare of For The Spice Blend.
You need 2 Tbsp of Paprika.
You need 1 Tbsp of Onion Salt.
You need 2 tsp of Sage.
Prepare 2 tsp of Garlic Powder.
It's 2 tsp of Oregano.
You need 1.5 Tbsp of Cayenne Pepper.
Prepare 2 tsp of Black Pepper.
You need 2 tsp of Marjoram.
You need 2 tsp of Coriander.
Prepare 3 Cups of Flour.
It's of For The Brine.
You need 3 liters of Water.
Prepare 1/3 Cup of Sea Salt.
Prepare 1 tsp of Black Pepper.
Prepare 1 tsp of Ground Ginger.
It's 2 Tbsp of Sugar.
Prepare 1 Tbsp of Baking Soda.
You need 2 Tbsp of crushed Chilli Peppers.
You need 1 Tbsp of Paprika.
You need 1 tsp of Onion Salt.
It's 1 tsp of Sage.
Prepare 1 tsp of Garlic Powder.
You need 1 tsp of Oregano.
Prepare 1 tsp of Cayenne Pepper.
You need 1 tsp of Black Pepper.
Prepare 1 tsp of Marjoram.
It's 1 tsp of Dried Basil.
It's of Wet Ingredients.
Prepare 1 of egg.
Prepare 2 cups of Louisiana Hot Sauce.

Hot Boneless Wings and Strips step by step

Combine all ingredients for the brine and bring to a boil. Reduce heat to low and simmer 10 minutes. Allow brine to cool..
Cut chicken into Strips or cubes. Add to the brine and mix gently to ensure seasoning coats all chicken. If using wings, poke hole in skin with knife so brine will penetrate into the meat. Refrigerate for 12 to 24 hours..
Combine the Spice Blend ingredients in a large container. Mix the egg and hot sauce in a large bowl..
Using a collender, drain the chicken but do not rinse..
Dredge the chicken in the spice blend, then the hot sauce, and back to the spice blend for a second coating..
Allow completed chicken to sit for 20 minutes to become tacky..
Deep-fry chicken at 350 °F for the following times. 8 minutes for Strips. 4 minutes for cubes. 5 minutes for wings..
Remove cooked chicken to paper towels to remove excess oil..
NOTE: This procedure will work with wings also. Just pierce the skin in a few places to allow the brine into the meat better. Brine for 12 hours..