Sorry if I’m a little late on this one, but for me it was a last minute throw together on the day of the Super Bowl. It’s just one of those days that no matter who you are or what you’re doing, you crave wings. I went out and grabbed a large bag of wings and an even larger package of chicken breasts and decided I would go with boneless wings.
My three flavors of choice would be:
a classic hot – Frank’s hot sauce and butter,
and pineapple teriyaki boneless wings.
I knew that I wanted to make some sort of deep fried chicken with a pineapple sauce for over a week now, and was originally planning on doing some chicken strips with a sweet pineapple and brown sugar sauce. Maybe with a little pepper jack cheese on a bun? But then as the whole wing craze hit me, I thought maybe I could make something with the pineapple juice to toss the boneless wings in.
Well I tell you what, this came out even better than I could have hoped for. It’s got a very slight hint of Asian to it with the soy sauce, teriyaki and red pepper flakes. And it has a great overall tangy sweetness that anyone will enjoy.
What you will need for Pineapple Teriyaki Boneless Wings:
One of the secrets to a great crust on your wings is to use Panko, a Japanese breadcrumb. Since discovering this stuff while working at a wing spot, I have used it to deep fry just about everything including: