House of Meats Marinated Boneless Wings may be prepared breaded as described or “as is”. If you choose not to bread your wings; proceed to Baking the HOM Marinated Boneless Wings. ** HOM offers ready to cook marinated flavors of Boneless Wings, featuring: Fireballs, Honey Bar-B-Que, Butter Garlic and many more. Just ask for your marinade favorite flavor.
Set up a dredging station:
Combine the all-purpose flour and cornstarch, together in a gallon-sized zip-top bag; set aside. Whisk the buttermilk, egg white, and vodka (optional) together in a medium bowl. Pour the panko into a separate medium bowl. Fit a wire rack inside a baking sheet.
Dredging HOM Marinated Boneless Wings:
Add HOM Marinated Boneless Wings to the zip-top bag and shake to evenly coat in the flour-seasoning mixture. Transfer the chicken, 1 or 2 pieces at a time, to the buttermilk mixture, leaving any excess flour in the bag. Coat HOM Marinated Boneless Wings in buttermilk, then add to the panko breadcrumbs and turn to coat.
Setting the coating on the HOM Marinated Boneless Wing:
Place the coated HOM Marinated Boneless Wings on the wire rack. Repeat the dredging process with the remaining pieces of HOM Marinated Boneless Wings, leaving space between the pieces. Let the breaded HOM Marinated Boneless Wings sit at room temperature for 10 to 30 minutes to let the coating set. Meanwhile, arrange a rack in the middle of the oven and heat to 375°F.
**Baking the HOM Marinated Boneless Wings:
Bake the breaded HOM Marinated Boneless Wings until cooked through or an instant-read thermometer registers 165°F. This should take approximately 15 to 20 minutes.
Broiling the HOM Marinated Boneless Wings:
Turn the oven to broil and broil until the crust is crispy and brown, 1 to 2 minutes more.
Serving HOM Marinated Boneless Wings:
Serve immediately with carrot and celery sticks and ranch or blue cheese dressing if desired.
Ingredients
Directions
Set up a dredging station:
Combine the all-purpose flour and cornstarch, together in a gallon-sized zip-top bag; set aside. Whisk the buttermilk, egg white, and vodka (optional) together in a medium bowl. Pour the panko into a separate medium bowl. Fit a wire rack inside a baking sheet.
Dredging HOM Marinated Boneless Wings:
Add HOM Marinated Boneless Wings to the zip-top bag and shake to evenly coat in the flour-seasoning mixture. Transfer the chicken, 1 or 2 pieces at a time, to the buttermilk mixture, leaving any excess flour in the bag. Coat HOM Marinated Boneless Wings in buttermilk, then add to the panko breadcrumbs and turn to coat.
Setting the coating on the HOM Marinated Boneless Wing:
Place the coated HOM Marinated Boneless Wings on the wire rack. Repeat the dredging process with the remaining pieces of HOM Marinated Boneless Wings, leaving space between the pieces. Let the breaded HOM Marinated Boneless Wings sit at room temperature for 10 to 30 minutes to let the coating set. Meanwhile, arrange a rack in the middle of the oven and heat to 375°F.
**Baking the HOM Marinated Boneless Wings:
Bake the breaded HOM Marinated Boneless Wings until cooked through or an instant-read thermometer registers 165°F. This should take approximately 15 to 20 minutes.
Broiling the HOM Marinated Boneless Wings:
Turn the oven to broil and broil until the crust is crispy and brown, 1 to 2 minutes more.
Serving HOM Marinated Boneless Wings:
Serve immediately with carrot and celery sticks and ranch or blue cheese dressing if desired.