Boneless buffalo wings and potato wedges

Boneless wings are a guilty pleasure of many but they need not be as guilty anymore if you use this recipe. It still has the bitter but a little now and again won't hurt, just don't eat like this everyday.

2 pounds boneless skinless chicken breast cut into chunks
2 beaten eggs
3-4 cups croutons flavor of your choice
2 teaspoons cumin
1/2 teaspoons salt
1/4 teaspoon cayenne and black pepper
1 tablespoon chili
1/2 stick of butter (salted is better for savory dishes)
1-2 cups Frank's Red Hot (or hot sauce of your choice)
1 bad frozen potato wedges


Take the croutons and spices for a spin in the food processor until they become like bread crumbs and place in a dish. Dip the chunks of chicken in the egg and then coat them in the crumbs. Place them on a baking sheet and bake at 425 for 15-20 minutes or until chicken is cooked through. While. Hickey is cooking melt the butter in a 2 quart sauce pan. Once melted add the hot sauce and whisk until combined. This will take a minute or two because butter is fat and hot sauce is vinegar and they don't like to mix so you have to force them to. Once sauce is combined well ladle out a little and place it in a mixing bowl and add the cooked chicken. Toss the chicken in the sauce and serve. For the potato wedges follow the directions on the package or you can use my French fry recipe from the other day. This meal is cheaper than the wing restaurant and they are baked and not fried so that has be a little less guilty. For question on this recipe or any other please feel few to email me at alesia.leach@gmail.com