BONELESS CHICKEN “WINGS”
Makes 4 servings
I made these the first time with gluten-free flour (Bob’s Red Mill 1-to-1 Baking Flour) and they came out great—not pretty, but so tasty. And let’s be honest, you’re going to toss these in sauce, so they don’t need to be gorgeous! So, the moral of the story is, you can use any flour you like here, even gluten- free.
Ingredients:
1 large egg
1 cup flour (all-purpose or gluten-free)
1 teaspoon chili powder
1⁄2 teaspoon paprika
1⁄4 teaspoon cayenne pepper (optional)
1⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2 (4-ounce) boneless, skinless chicken breasts, cut into 1-inch chunks
Olive oil spray
Buffalo Sauce (found in the book on page 136)
Korean Barbecue
1. Preheat an air fryer to 375°F.
2. In a medium bowl, whisk the egg. In a second medium bowl, combine the flour, chili powder, paprika, cayenne, salt and black pepper.
3. Working in batches if necessary (depending on the size of your air fryer), dip the chicken in the egg, letting any excess drip back into the bowl, then dredge it in the flour mixture to coat. Spray the chicken with olive oil on all sides.
Audrey Johns’ latest cookbook, Lose Weight by Eating: Easy Dinners, delivers on three fronts: It’s full of dinner recipes that are simple (often less than five ingredients!), that clock in at less than 500 calories, and, most importantly that are delicious, whether it’s boneless chicken “wings” like the recipe featured here or fun picks like cheeseburger mac and cheese.
