Boneless Buffalo Wing Tacos

November 15, 2016

Taco Tuesday People.

And not only are these just any tacos....they're wing tacos.

 

Buffalo waaang.

Aint no thang but a chicken wang, homie.

 

They're extra crispy, extra garlicky and extra - Yes.

 

Now I also want to say - my bad.

 

I know it's been a post a week lately, but these holiday's are becoming stressful. 

I can't even believe its already halfway through November....I'm so focused on Tacos and football food I didn't even get a chance to throw up some Thanksgiving recipes!

 

But i'm sure you feel.

 

AND- with losing an hour, it set me back 10 miles. By the time I get home from work during the week I have 0 daylight to take photos of the food that I make. Which leaves me with the weekend.

 

Damn you daylight savings.

 

...

 

But....back to the wang. To get these extra crispy depends on three things. 

The oil....the temperature of the oil.....and - the triple dredge. 

The triple dredge created a nice un-even outer coating which results in some crispy chicken nugs.

 

The oil- now this always stumps me. But if you can find sunflower oil, USE IT. It was by far the best I've worked with when frying. It keeps up with the high heat and does not smoke what so ever.

 

And for the sauce, I mixed Franks Buffalo and Franks Red Hot to really just put on the flavor. The kick of the Franks Buffalo is exactly what these tacos needed and the tart of the Franks Red Hot comes swingin in at the end for the homer.

And you know what?

These here taocs...don't even know much. 

 

I added in chopped celery, onion slices and some ranch. Boom. Done.

 

You don't need cheese...lettuce...tomato...you surely could add those but I wanted the chicken to be the star of this. 

 

I even added the tops of celery to them to add another dimension and slight bitterness. 

 

Boneless Buffalo Wing Tacos

 

yield: 4 tacos

prep time: 15 minutes

cook time: 12-15 minutes

 

Ingredients:

  • 2 C Sunflower Oil (enough to have 2 1/2 inches of oil up the pot)

  • Thermometer (highly recommended) 

  • 1 large chicken breast cut into small 1 inch cubes

  • 1 c flour 

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp pepper

  • pinch of salt

  • 1 egg + 1 Tbs heavy cream

  • 3 Tbs Franks Red Hot

  • 3 Tbs Franks Buffalo

  • 3 garlic cloves pressed or minced.

  • Ranch

  • Diced Celery (also using tips, optional)

  • Sliced red onion

  • Flour Tortillas

 

Directions:

  1. In a heavy pot, bring your oil to 370-380 degrees using a thermometer.

  2. In one bowl combine the flour, garlic powder, onion powder, pepper and salt. 

  3. In another bowl combine the egg and heavy cream.

  4. And in the last bowl combine the hot sauces and pressed garlic.

  5. When oil is ready, coat your cubed chicken, 1 by 1, in the flour, dunk into the egg mixture, then back into the flour...THEN back into the egg mixture and then ending with the flour. 

  6. Fry right away - do not overcrowd the pot, if you see your oil drop a little, stop adding and raise the heat a bit until thermometer reaches 380 again.

  7. Repeat until all chicken is fried, draining on a paper towel.

  8. When done add all the chicken to the hot sauce mixture, place in a flour tortilla and top with onion, celery and ranch. 

  9. ENJOY!

aint no thang.

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