The response to #ChicksWingIt has been overwhelming! I didn’t know you guys like chicken like that. Lol! Seriously though, I’m glad through this series we have been able to give you some recipes that give your gameday spread a little WOW factor. Well September is over, but by popular demand we are returning with #WingItWednesday and hope these recipes will carry you through the rest of your football season and then you can keep them handy for your championship games and/or your Superbowl Party at the end of the season.
I won’t do a roll call, but some of my most favorite wings from this series have been the Lemon Pepper Wings, Boneless Honey Teriyaki, Crispy Old Bay Wings, and the Buttery Garlic Parmesan wings. Be sure to check those out if you missed them. You also can pin and save your favorite recipes from our #ChicksWingIt Pinterest Board.
Today’s wing is a throwback tribute to my honey Buckaroo. When we first moved to Atlanta we worked at the same hotel. I worked breakfast, he worked dinner. He would always do a Chef’s special for the evening. Sometimes it was fancy, sometimes it wasn’t. One night he made the crunchiest, yet moist, most delicious fried chicken I had ever had! I asked him what he did to it. Of course he wouldn’t tell me how he did the batter. He can be so secretive with his recipes even with me…but whatever.
He did tell me that he had marinated the chicken in sweet tea. That he had seen it on television and wanted to try it. It was amazing! So this is my rendition of the sweet tea chicken with my own little dipping creation on the side. We’ll see if it gets the Wing King’s approval. He’s been very impressed with my wings lately. He must have missed the memo that #ChicksWingIt 😉
Sweet Tea Boneless Wings
3 Black Tea Bags
1lbs. Chicken Tenderloins
2Tbsp. Maple Syrup
Salt and Pepper, to taste
- Simmer water on stove and steep tea bags for ten minutes. Don’t bring to a boil or it will make the team bitter.
- Dissolve sugar into tea by stirring while it’s still hit. Let tea cool completely. Reserve 1/4c. tea for the batter.
- Marinate chicken in tea for at least one hour.
- Pat chicken dry and cut into bite size pieces. In a bowl beat egg, reserved tea, and maple syrup. Toss in chicken and coat all pieces evenly with mixture.
Season cornstarch with salt and pepper to taste, and 1/2 teaspoon of Paprika. Add seasoned cornstarch to chicken, egg mixture until completely incorporated. The batter will be wet similar to pancake batter.
Fry on medium heat for 3 to 5 minutes, until golden. They are small pieces so they won’t take long. Watch them carefully.
Place chicken on a plate with a paper towel to catch the excess grease. Serve!
Mix all ingredients together in a bowl until mixed well. Serve with Sweet Tea Boneless Wings!
Do you like your wings tossed in sauce or do you prefer it on the side to dip?