Boneless Hot Wings - Applebee's Copycat

My Go-To Game Day Snack: Boneless Hot Wings

As a busy mom of three, finding time for anything beyond the daily grind is a challenge. Weeknights are a blur of homework, dinner prep, and bedtime stories, leaving little room for elaborate cooking projects. But Sundays are different. Sundays are for football, family, and, of course, delicious, easy-to-make snacks. And nothing screams game day quite like a batch of hot wings – even if they're the boneless kind.

I stumbled upon this copycat Applebee's boneless hot wing recipe a few months ago, and it's become an instant family favorite. The best part? It's incredibly simple. Forget about meticulously separating drumettes and wings; this recipe uses chicken breast, cut into bite-sized pieces. This saves tons of prep time, making it perfect for those hectic Sunday afternoons when every minute counts. The flavor, though, is anything but simple. The combination of paprika, cayenne pepper (adjust to your spice preference!), and garlic powder creates a truly addictive blend of savory and spicy. The double-dipping technique—first in the flour mixture, then in the buttery hot sauce, and back into the flour—ensures a crispy, flavorful coating that clings to each piece of chicken. And the final toss in the extra hot sauce? Let's just say it takes these wings to the next level of deliciousness.

The secret ingredient, though, isn't any fancy spice or exotic sauce; it's the chilling time. Allowing the breaded chicken to rest in the refrigerator for at least an hour before frying is crucial. This gives the breading time to fully adhere to the chicken, resulting in that perfect, crunchy exterior. Don’t skip this step! I know you're excited to dig in, but trust me, the wait is worth it.

After frying the chicken until golden brown and crispy, I like to toss them again in a fresh batch of the hot sauce-butter mixture for extra flavor and moisture. You can adjust the amount of hot sauce to control the spice level—my kids prefer a milder version, while my husband enjoys the full-on fiery kick. The beauty of this recipe is its versatility. It caters to everyone's preferences!

These boneless hot wings aren’t just perfect for game days; they're a fantastic appetizer for any party or get-together. They're also incredibly kid-friendly (with the spice adjusted, of course!), making them a versatile addition to your recipe repertoire. Serve them with celery sticks, carrot sticks, and a creamy ranch or blue cheese dressing for the ultimate game-day spread.

Beyond the Game: The best thing about this recipe is its versatility. It's not just for game days. These wings are perfect for casual weeknight dinners, potlucks, or even a quick and easy lunch. You can easily double or triple the recipe to feed a crowd. And the cleanup is surprisingly easy – most of the mess is contained to a single bowl and pan. I know, right? Easy, delicious, and adaptable – the holy grail of busy mom recipes.

Tips and Tricks:

• Don't overcrowd the fryer: Fry the wings in batches to ensure even cooking and crispiness.
• Adjust the spice level: Use more or less cayenne pepper to suit your taste preferences.
• Make it ahead: You can bread the chicken ahead of time and store it in the refrigerator until you're ready to fry.
• Experiment with flavors: Try adding different spices or herbs to the breading for a unique twist. I've experimented with adding a touch of smoked paprika or even some dried herbs.
• Use a thermometer: Ensure the internal temperature of the chicken reaches 165°F for food safety.

So, the next time you're looking for a crowd-pleasing, easy-to-make snack, look no further than these copycat Applebee's boneless hot wings. They’re guaranteed to be a touchdown with your family and friends. Believe me, you won't regret it!

Step-by-step

• Trim breasts and cut into 1 inch chunks.
• Combine the flour, paprika, cayenne pepper, and salt in a large bowl.
• Mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave for about 20 seconds. Stir to mix well. Set aside.
• Put the wings into the large bowl of flour mixture, coating each wing evenly.
• Dip into mixture of butter and hot sauce, then again into flour mixture.
• Place all the "wings" on a plate and put them in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
• Heat oil in a deep fryer to 375 degrees F (You want just enough oil to cover the wings entirely -- an inch or so deep at least.)
• Fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
• Remove the wings from the oil to a paper towel to drain, but don't let them sit too long because you want to serve the wings hot.
• For Coating: Combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
• Quickly put the wings into a large bowl. (You could also use a large plastic container with a lid for this.) Add the coating mixture and stir, coating all the wings evenly or simply put all the wings inside the container with the lid, add the sauce, then shake.