Honey Dill Boneless Wings is a recipe that combines boneless pork wings or boneless chicken wings with a side of honey dill dipping sauce, and it's so good. The honey dill sauce is the iconic food of Winnipeg, Manitoba, Canada. Always served with chicken fingers. In this recipe we serve it with either boneless pork wings or boneless chicken wings.
Servings: 4
Ingredients
- 2 lbs Pork Loin or Chicken Breast - sliced to wing-size pieces
- As Needed Sunflower Oil - for Deep Frying
- 1 portion Honey Dill Sauce
Wing Marinade
- 1 C Water
- 1 Cube Chicken or Pork Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 1 tsp Sea Salt & MSG - each
Wing Breading
- 1 1/4 C Cornstarch
- 3 Tbl All-Purpose Flour
- 1/2 Tbl Black or White Pepper
Instructions
- Honey Dill Sauce: Combine all ingredients together and mix well. Cover with a lid and refrigerate to let the flavors meld. When ready to serve, place the honey dill sauce in small dipping bowls.
- Marinade: Place half of the water into a pot over max heat with the bouillon cube and mash it until completely dissolved, and empty into the marinating bowl. Add the other half of very cold water along with the remaining ingredients for the marinade, and whisk well.
- Boneless Bites: Slice the pork or chicken into bite-sized pieces about the size of wings (about 1/2 inch thick, 1 inch wide, and 2 inches long). Once all the meat is prepared, add it to the marinade, toss well, cover, and refrigerate for at least an hour or longer.
- Breading: Remove the marinated meat from the fridge to rest on the counter. Preheat the deep fryer to the max setting. Combine the breading ingredients together in a bowl and whisk well. Working in batches, add the marinated meat to toss in the breading and shake off any excess before transferring to a baking sheet.
- Deep Frying Wings:First Fry: Working in batches, place the breaded bites into the basket/s to fry for 5 minutes. Give the basket a shake to ensure nothing gets stuck. Empty them out on a baking sheet and repeat for the remaining wings.Second Fry: Once all the wings have been deep-fried, wait for the oil to come back to temp and fry all of them at once or in batches for about 1–2 minutes. Lift and shake off any excess grease.
Notes
See either Boneless Pork Wings or Boneless Chicken Wings, for more detailed information on how to make them.