Ingredients

The following ingredients have 4 Servings
  • 2 cups (8-10 oz) chopped cooked chicken (rotisserie or leftover)
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 2 tablespoons chicken stock (or water)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup milk
  • 2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups oil, for frying
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup buffalo hot sauce
  • 1 tablespoon tomato paste
  • Celery, for serving
  • Carrots, for serving
  • Blue cheese dressing, for serving

Instruction

  • Chop leftover chicken (or use a rotisserie chicken) until you have about two packed cups of diced chicken. Combine chicken with the egg, 1/4 cup all-purpose flour, 2 tablespoons chicken stock, and salt and pepper. The mixture should be tight enough to hold its shape if you press it into a ball.
  • For breading, whisk eggs with milk. Separately, stir together flour with paprika, baking powder, baking soda and salt.
  • For sauce, microwave all the ingredients for 20 seconds on high and stir to combine. Set aside.
  • Shape a heaping tablespoon of chicken mixture into an oblong nugget and dip it in the flour mixture to dry it out. Then dip it in the egg and milk mixture, and then back in the flour mixture to coat it well. Set the coated boneless wing on a wire rack and continue with the remaining wings.
  • When all the wings are prepped, heat a few cups of oil in a large, heavy skillet. When the oil reaches 350°F, fry the wings in batches for about 3-4 minutes per side until they are nicely browned.
  • When wings are done frying, let drain on paper towels and then toss immediately in the sauce.
  • Serve wings while hot with celery, carrots, and blue cheese dressing on the side.