It’s time to shake things up and try this boneless wings recipe.
“This simple game day recipe is a great alternative to bone-in wings, less messy and an easy clean-up,” says Michael Scipione, owner and executive chef of sanobymichaelscipione.com.
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Cooking for one or two? Try this genius leftovers idea: “Chop the boneless wings in half, add to a hot pan with ¼ cup of water and broccoli florets, cook for three to four minutes until hot, add one cup of brown rice, then add the remaining BBQ sauce for a quick and easy rice dish,” suggests Scipione.
He also notes that boneless wings are better suited for this recipe than bone-in, but either works. Get the recipe below.
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Korean BBQ Boneless Wings by Chef Michael Scipione
Prep time: 10 minutes
Cook time: 30 minutes
½ cup Korean chili paste (Gochujang)
1/2 cup honey
½ cup seasoned rice wine vinegar
½ cup Tamari (naturally brewed soy sauce)
3 tbsp sesame oil
2 tbsp cup black and white sesame seeds
8 thinly sliced scallions
2 ½ pounds boneless breaded chicken wing pieces (bone-in optional, or substitute cauliflower florets for our vegetarian friends)
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- In a large bowl, whisk together the chili paste, honey, rice wine vinegar, tamari, and sesame oil. Set aside.
- Preheat oven to 450 °F.
- Arrange already breaded boneless wings on a sheet pan lined with parchment paper
- Bake on lowest oven rack for 25 to 30 minutes or until crispy, turning once about half-way through.
- Toss wings in sauce mixture until well coated. Garnish with sesame seeds and scallions. Enjoy!
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