Wings and Saaawwwwce
Boneless Chicken Wings:
Materials:
3 large boneless, skinless chicken breasts
2 tbsp light mayonnaise
1 1/2 cups plain bread crumbs
Salt
Pepper
Methods:
Preheat Oven to: 375F
Cut chicken into large cubes (about the size of a chicken wing...) and place in a large mixing bowl. Coat chicken lightly in mayonnaise to provide a breading surface. Combine salt, pepper and breadcrumbs in a large, 1-gallon plastic bag--shake to combine. Add 5-6 pieces of chicken to the bag of crumbs and shake vigorously to coat. Remove pieces and place on an un-greased baking sheet. Repeat until all chicken is breaded. Place chicken in oven for 20-25 minutes, or until golden brown and cooked through.
Barbeque Sauce:
Materials:
1 medium onion chopped
2 cloves garlic
2 tbsp vegetable oil
1/4 cup cider vinegar
1 cup tomato ketchup
2/3 cup light brown sugar
2-3 tbsp chili powder
1 tsp Cayenne pepper or Tabasco (optional)
1/4 cup Worcestershire sauce (optional)
Salt
Pepper
Methods:
Over medium-high heat, sautée onions and garlic in vegetable oil until soft (pro tip: add a pinch of salt to help bring the water out of the onions). Add ketchup, sugar and vinegar (and Worcestershire if desired); stir to combine. Add chili powder, cayenne pepper, salt and pepper to taste. Allow sauce to simmer for 15-20 minutes on low heat. Sauce can be served immediately or allowed to rest for 2 hours to allow flavours to combine. Sauce can be made up to two days before use and stored in the fridge.
Buffalo Sauce:
Materials:
1/4 c Texas Pete (or equivalent)
1 tbsp Butter/Margarine
Methods:
Combine hot sauce and butter/margarine in a microwave safe bowl. Microwave until butter is melted. Stir to combine. Toss wings (or whatever) in sauce and serve!
Sriracha Mayo:
Materials:
2 tbsp Light Mayonnaise
1-2 tsp Sriracha hot sauce
1/2 tsp salt
Methods:
Okay, so this one is a "to taste" recipe. Basically, just mix Sriracha with mayo until you think you're happy with the flavour. Add salt to taste and serve!
