Dannyz’s Hot Wings

These are Hot Wings done with a healthy twist. Skinless boneless Chicken breast is used instead of the fatty little legs and wings. I made these the first time at a Super bowl party and they flew off the table. No pun intended! :)

• Ready In: 1 hr 35 mins
• Serves: 6
• Yields: 12 wings

Ingredients

• 1⁄4 cup butter, alternative
• 1⁄4 cup  sriracha  hot sauce
• 1  tablespoon  cholula  hot sauce
• 1⁄4 teaspoon  ground black pepper
• 1⁄4 teaspoon garlic powder
• 1⁄2 cup all-purpose flour
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon salt
• 2  boneless skinless chicken breasts (Makes about 10 strips)

Directions

1. Combine the Shedds Spread, Sriracha Sauce, pepper & garlic powder in a small sauce pan over low heat. Stir together and heat until the Shedds Spread is melted and mixture is well blended.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Set aside. Prepare chicken breasts. Place on cutting board and slice in strips lengthwise, to about ¾ inch thickness. The strips should be no longer than 4 inches, so cut to length.
3. Place chicken in a large nonporous bowl or dish and sprinkle flour mixture over them until evenly coated. Cover bowl or dish and refrigerate for 60 to 90 minutes.
4. Spray the oven rack with “Pam” or similar method of lubricant. Place the chicken strips directly on the oven racks being sure to place a catch pan under the racks. (You can make one from foil). Bake the coated chicken strips in a pre-heated oven at 350 for 35 to 40 minutes. (If you want then crisper, remove them on the rack from the oven and spray lightly with “Pam” and place back in the oven for the last 5 to 10 minutes). Depending on how crispy you like them.
5. Place the chicken in a serving bowl, add hot sauce mixture and stir to coat. Serve with Bleu Cheese dipping sauce and sliced celery sticks.