Boneless Buffalo Chicken Wings

SAUCE DIRECTIONS:
Place all sauce ingredients in a small saucepan and simmer on low for 4-5 minutes until well blended. Remove from heat and set aside to cool. If you want a spicier sauce add more cayenne and Frank’s until you reach desired heat level.

WINGS DIRECTIONS:
Mix flour, cornmeal, salt, and pepper in a bowl. Place milk in a separate bowl. Prepare chicken breasts by cutting them into 1 1/4″ squares.

In a large frying pan, add enough oil to cover the bottom and about 2 inches up the sides of the pan. Heat oil for frying, to about 360 degrees F on a frying thermometer.

Dust chicken pieces in flour mixture, dip into milk, and then dip again into the flour mixture. Gently shake off excess flour and carefully place about 12 pieces into hot oil (you don’t want to crowd the pieces while they’re frying, so less in the pan is better). Fry until golden brown, about 6 minutes (carefully stirring if necessary). Carefully remove chicken pieces and drain off the oil.

After each batch is removed from oil, place in a medium sized bowl. Add as much sauce as you want onto your wings, and swirl wings in circular motion in the bowl to coat wings with sauce.

Serve with ranch or blue cheese and celery.