PUB-Style Boneless AND Bony Wings

I have been procrastinating this week while trying to get this post finished, probably because I'm SO full of wings that I would rather be napping than typing...but this delicious pub-style wing recipe is too good to keep to myself.

I am including BOTH types of wings in this post, and I wish I could say it is because I am such a thorough and committed blogger but the truth is, we had the boneless wings for dinner one day last week, and they were SO amazingly good that we went ahead a pigged out on the bone-in variety a few days later. The process is exactly the same, only with varying cooking times. We couldn't help it, one delicious wing, tastes like another!

Besides, this recipe is so easy that you could easily cook up BOTH varieties at once and please all the wing critics in your house.

As always with any recipe that includes hot oil, you want to get your 'station' ready before you even heat the oil up. I always have everything, including the already dredged chicken ready to go and laid out before I even switch the element on. Maybe I'm paranoid, but I even barricade my kids out of the kitchen, I'm not taking any chances with hot oil.

I prepare my chicken breast by cutting it into wing-size pieces and seasoning them with salt, pepper, garlic powder, paprika, poultry seasoning. I prepare the wings in the same manner after separating them and cleaning them thoroughly.

I whisk together 2 eggs and 1 cup of milk (or buttermilk) and I drop all of the chicken into the bath to soak up some moisture as I prepare my flour with the same seasonings as I used on the chicken. You can get creative with your spices, liven it up to your taste!

Heat your oil to between 350-365 degrees. Dredge your chicken and let it sit for a few minutes while the oil is heating up if you like really crispy wings. Fry your chicken in batches, don't overcrowd or you'll end up with greasy, under cooked wings. Baby your oil temperature and adjust it to keep it as close to the above temperature range as possible. and fry your wings for 8-10 minutes or until they have reached an internal temperature of at least 165 degrees.

The boneless wings will not take as long to cook, only about 4-5 minutes, but make sure you check their internal temperature too, or bust one of those puppies open!

Let them drain on some paper towel, toss them in your favorite wing sauce and DIG IN.

I promise you will have flashbacks of eating hot wings with your friends at the pub, like BEFORE you "got toddlered".

*Side-note: This 'recipe' is so easy I don't know if you can call it a recipe proper and I haven't included a recipe card, which I usually would. The spices and seasonings are totally to taste, so wing it up the way YOU like it!