Boneless Sticky Honey BBQ Wings

If you’re looking for wings for a party or a night in or  whatever you like wings for, but don’t want the pesky bones to deal with but still want the crispy skin, big flavour & ultimate finger licking experience of damn good chicken wings these are the ones you need in your life!

I always make these for family gatherings and they go down a storm every single time.

As usual, I won’t prattle on too much so here’s the goods.

What you’ll need:

  • sharp knife
  • chopping board (damp cloth underneath to hold it in place)
  • 2 large bowls
  • small bowl
  • whisk
  • large frying pan or deep fryer
  • kitchen tongs
  • medium saucepan
  • wooden spoon or spatula
  • measuring spoons
  • measuring cups

 

Ingredients:

  • 1 pack of chicken thighs (7 or 8 thighs)
  • ½ cup cornflour
  • ½ cup plain flour
  • 1 tsp garlic granules/garlic powder
  • Spice-bag seasoning to taste (if desired)
  • salt & pepper
  • ¼ cup honey
  • ¼ cup soy sauce
  • ½ cup of barbeque sauce
  • 1 tbsp white/red wine vinegar or rice wine vinegar
  • ½ thumb of fresh ginger finely grated
  • to garnish – finely sliced red chili, spring onion and sesame seeds.

 

Method:

  1. Prepare your chicken thighs by removing the bones – this link from Good Housekeeping will show you how to remove the bones safely.106717720_663468654511713_366948269834210775_n
  2. Cut each thigh into 4 or 5 wing size pieces depending on the size of the thigh and place into a large bowl as you go, discarding the bones.106275805_600557807531788_7543250528641747449_n
  3. Mix the cornflour, plain flour, garlic granules or powder, spice-bag seasoning if using, salt and pepper together in a small bowl. then tip into the bowl with the wings.106691611_1357228294486411_2077586043897551993_n
  4. Using clean hands, toss the wings in the flour mix until each on is lightly coated.
  5. If using a deep fryer, turn it on to 170°C , if using a pan, turn on to a high heat and put in a 1/2 inch of cooking oil of your choice (I recommend sunflower, rapeseed or canola oil). – pop in a small piece of bread and once that turns golden the oil is hot enough but turn to medium high heat if it’s too hot.
  6. While the oil heats, get a medium saucepan and put in the soy sauce, honey, barbeque sauce, vinegar & finely grated ginger then whisk to combine and place on a low-medium heat – check and stir now and again so the sauce doesn’t burn – it should bubble gently for 15 minutes then set aside.107115594_2397221287237322_3646601658909899296_n
  7. Fry your wings in small batches as to not overcrowd the pan, until golden (usually takes 3 to 5 minutes) then place on some kitchen paper to catch the excess oil as they are done.

    106782429_300700411315801_5630162440516687228_n
    this photo shows 3x the amount as usual for a family party
  8. When all the wings are all ready place into a clean large bowl and pour in the sauce, then using a clean wooden spoon or spatula toss the wings until all are coated.107041011_732844544195048_4393602696661984859_n
  9. Sprinkle in some sesame seeds, slice chilies and spring onions to add extra texture, flavour and garnish & serve.107499406_1149345802099244_1397816693933927688_n

However and wherever you have these I hope you enjoy them 😉

Emma x

 

 

 

 

2 Comments Add yours

  1. Rosie says:

    Aww Emma they look delicious

    Like

    1. Thanks Rosie, they always go down a treat ❤️

      Emma x

      Like

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