Homemade Boneless Wings

Directions

1. 1
   Trim the chicken breasts to remove tendons, extra fat, and questionable chunks.
2. 2
   Cut chicken into large chunks, approximately 1 inch cubes, depending on how bite-sized you want them (they will get a teeny bit smaller, not much though).
3. 3
   In a large bowl, combine flour, cornstarch, and salt and pepper to taste.
4. 4
   I also like to add some Emerils Essence for a bit more flavor, but the wing sauce will add plenty of its own kick.
5. 5
   Play with proportions and add whatever dry spice you like.
6. 6
   Throw the chicken chunks into the bowl with the flour and shake, stir, and toss around to cover the chicken with the flour mixture.
7. 7
   Set aside.
8. 8
   Cover the bottom of a 12-inch skillet with oil.
9. 9
   (I use nonstick, as thats all I have.
10. 10
    Not sure what a non-nonstick pan would do.)
11. 11
    Heat the oil to hot, but not overly hot (sorry, Im not good with oil temperatures).
12. 12
    When the oil is ready, place the chicken chunks in the skillet and cook fully, turning often enough to prevent the flour on the outside of the chicken from burning.
13. 13
    I like to check the largest chicken piece in the pan for doneness, and if its cooked through, I know its time to remove them.
14. 14
    Cook chicken in batches and drain on paper towels to remove excess grease.
15. 15
    For two pounds, I do two batches.
16. 16
    When the last batch is placed in the skillet, start heating the sauce.
17. 17
    I just use the microwave, and heat the sauces separately for about a minute.
18. 18
    When all the chicken is cooked, place the sauce in a large Tupperware and throw the chicken in there.
19. 19
    Shake, toss, jiggle it around to cover every tasty inch of the chicken.
20. 20
    Sometimes I divide the chicken in two batches and do half with the hot sauce and half with barbecue sauce for some variety.
21. 21
    You can try different sauces and experiment.
22. 22
    Enjoy your non-breaded heavy boneless wings!