Boneless Buffalo Wings

I married into an amazing family. Don't get me wrong, my family is awesome too, but I'm several states away from them, and I'm really glad that I have this family here with me. Growing up, I always thought that I would stay in Pennsylvania and marry someone there, and that I would continue to go to my grandparents farm for every(and I do mean EVERY) holiday, birthday, and the random weekend here and there. I never in a million years thought that I would be living in Kentucky, hundreds of miles away from any of my family. But if I have to be, I'm so so glad that I got the family that I did. It's not a huge family like my own, but everyone has such a big personality that it feels like a really big family. My mother in law is an amazing woman. She raised two sons as a single parent, and did a great job with both of them. My husband obviously is wonderful, and his brother is one of the kindest, funniest, sweetest people I know. My father in law is great. He's just Kevin. There's really no description for him. My sister in law is probably just one of the nicest people I've ever known. I've never heard Holly say anything bad about anyone or anything. She's one of those people who can find the good in any situation. I really love them all a lot.

There's always a lot of laughter at any family gathering. Like the time I fell down the stairs, and my husband and his brother laughed at me for 20 minutes straight(after making sure I was okay, of course). And then there was the time that Adam(brother in law takes too long to type) cracked me right in the bridge of the nose with a plate, and they laughed at me for 20 minutes straight. Then there was the time that I tripped over my pants leg and fell over, and they laughed at me for 20 minutes straight. So, when I say that there's a lot of laughter, about 30 percent of the time they're laughing at me. I'm okay with it. When you're a klutz of my caliber you kind of get used to people laughing at you. And they do it with love.

I'm notorious in my family for being shy of spicy foods. At pretty much every family gathering, at some point you can hear Adam say in a high pitched girlish voice "it's a little spicy for me, you guys". Somehow that's become the ultimate Sara burn. It's said even when we're having dessert. Actually, a high pitched girlish voice is just Adam's natural voice. If he wants to dispute that, he can start his own blog. Hah! Adam burn.

So, you might be wondering why, if I don't like spicy foods, am I making buffalo wings? Two reasons. First one is that my husband loves them, and so do I(as long as the sauce it really mild, and I can dip it in a sinfully unhealthy amount of ranch dressing). Second reason is that they're SO GOOD the next day. The flavor mellows and intensifies at the same time. It's really hard to explain, but trust me, these are great when you eat them hot, but cold, they are out of this world.

These are a copy cat recipe for Chili's boneless wings, which I've never actually had at Chili's. I'll have to try them the next time I'm there, and see how they hold up against my own.

Boneless Buffalo Wings(adapted from Chili's recipe)

Ingredients Needed:
1 cup all purpose flour
2 tsp salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1 egg
1 cup milk
2 boneless skinless chicken breasts
4-6 cups oil for frying(I recommend Canola Oil)
1/4 cup Frank's Red Hot
2 tbsp margarine

To Make:

Combine flour, salt, paprika, and cayenne together in a large bowl. In a smaller bowl, mix together egg and milk. Cut chicken breasts into 1 inch chunks. Try to keep the chicken pieces as close in size to each other as possible. It makes for easier frying. One or two pieces at a time, dunk chicken into the egg mixture, then into the flour, then back into the egg and again into the flour. It seems like the flour will come off when you re-dip into the egg, but it doesn't. Set the dipped pieces on a plate.
Once all the pieces are dipped, set the plate in the fridge for 10 minutes. While the chicken is sitting, heat the oil to 375 degrees. Once the chicken is done resting, drop the chicken into the oil, and cook for 4-6 minutes, turning halfway through.
Remove from oil, and place on a plate covered with a paper towel to drain. Continue until all chicken has been fried.
In a small microwave safe bowl, combine the hot sauce and margarine together. Microwave until margarine is melted, probably about 30 45 seconds.
Place all the chicken in some sort of container with a lid, pour the sauce over the chicken, put the lid on and shake to coat the chicken with the sauce.
Serve with ranch dressing or bleu cheese.



I usually double this recipe, because it makes a TON, and then there's plenty left over for the next day. And again I say, SO MUCH better the next day.