Recipe of Speedy Hot Boneless Wings and Strips

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The ingredients needed to make Hot Boneless Wings and Strips:

1. Get 5 Lbs Chicken Breasts (boneless and skinless)
2. Take For The Spice Blend
3. Make ready 2 Tbsp Paprika
4. Take 1 Tbsp Onion Salt
5. Get 2 tsp Sage
6. Prepare 2 tsp Garlic Powder
7. Take 2 tsp Oregano
8. Prepare 1.5 Tbsp Cayenne Pepper
9. Prepare 2 tsp Black Pepper
10. Take 2 tsp Marjoram
11. Get 2 tsp Coriander
12. Make ready 3 Cups Flour
13. Make ready For The Brine
14. Make ready 3 liters Water
15. Make ready 1/3 Cup Sea Salt
16. Get 1 tsp Black Pepper
17. Make ready 1 tsp Ground Ginger
18. Take 2 Tbsp Sugar
19. Prepare 1 Tbsp Baking Soda
20. Take 2 Tbsp crushed Chilli Peppers
21. Take 1 Tbsp Paprika
22. Make ready 1 tsp Onion Salt
23. Make ready 1 tsp Sage
24. Get 1 tsp Garlic Powder
25. Make ready 1 tsp Oregano
26. Prepare 1 tsp Cayenne Pepper
27. Make ready 1 tsp Black Pepper
28. Make ready 1 tsp Marjoram
29. Make ready 1 tsp Dried Basil
30. Get Wet Ingredients
31. Take 1 egg
32. Take 2 cups Louisiana Hot Sauce

Instructions to make Hot Boneless Wings and Strips:

1. Combine all ingredients for the brine and bring to a boil. Reduce heat to low and simmer 10 minutes. Allow brine to cool.
2. 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.
3. Combine the Spice Blend ingredients in a large container. Mix the egg and hot sauce in a large bowl.
4. Using a collender, drain the chicken but do not rinse.
5. Dredge the chicken in the spice blend, then the hot sauce, and back to the spice blend for a second coating.
6. Allow completed chicken to sit for 20 minutes to become tacky.
7. Deep-fry chicken at 350 °F for the following times. 8 minutes for Strips. 4 minutes for cubes. 5 minutes for wings.
8. Remove cooked chicken to paper towels to remove excess oil.
9. 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.

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