Boneless Wings, Nashville Hot (NuWave Brio 14Q Air Fryer Oven Recipe)

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Ingredients:

4 Boneless Skinless Chicken Breasts, about 8 – 10 ounces each, fresh/thawed
4 Large Eggs
2 Cups Buttermilk
2 Cups All Purpose Flour
2 Cups Yellow Corn Meal
1/2 Cup Corn Starch
1 Ounce Applewood Smoked Salt
1 Ounce Old Bay Seasoning or other seasoning of choice
1 Tbs. Ground Black Pepper
Cooking Spray

Brine:

6 Cups Warm Water
2/3 Cup Kosher Salt
2/3 Cup Sugar

Sauce:

1 Ounces Butter
Nashville Hot Chicken Sauce

Instructions:

  1. Combine the Brine mixture and allow it to cool. You may add ice cubes to cool it quickly if you desire.
  2. Cut the Chicken Breasts once each lengthwise. Then cut them 4 times at equal parts widthwise. To make 8 Boneless Wings per chicken breast, 32 total.
  3. Pour the cooled Brine mixture into a large bowl, then add the Boneless Wing meat. (You can divide the chicken and brine into 2 bowls if you prefer.)
  4. Place the bowl with brine and Boneless Wings into the refrigerator uncovered for 6 hours.
  5. Then remove the Boneless Wing meat from the Brine mixture, and pat the exterior of the meat lightly with paper towels.
  6. Combine the wet ingredients in a bowl as a buttermilk egg wash.
  7. Combine the dry ingredients in a separate bowl as breading.
  8. Place 2 mesh racks in the NuWave Brio 14Q. One in the lowest rack holder guide and the other on the rack holder guide above that.
  9. Dip each piece of chicken into the buttermilk egg wash.
  10. Coat each piece fully with breading.
  11. Spray cooking spray over the exterior of all the chicken
  12. Set the NuWave Brio 14Q to 400° F., 25 minutes cooking time.
  13. Press the Preheat button.
  14. Press the Start/Pause button to begin the preheat.
  15. After preheating is finished. Put 16 boneless wings on each mesh rack.
  16. Close the door on the NuWave Brio 14Q and the cook will start automatically.
  17. After 15 minutes, swap the racks.
  18. Allow the final 10 minutes to complete.
    1. Heat and mix the sauce ingredients in a sauce pan during this final 10 minutes.
  19. Pour the sauce into a large bowl/container.
  20. Ensure the chicken is at least 165° F.
  21. Dip each piece of chicken in the sauce.
  22. Enjoy!

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