You guys, I’m SO excited to be back in the US and sharing new recipes with you after 10 days of travel!
If you’re following me on Instagram, Snapchat (@WhitneyMBond), Twitter or Facebook then you probably saw lots of posts of tacos over the last week, because I just returned home from a trip to Guadalajara and Mexico City!
Living about 20 minutes from the border of Mexico in San Diego, before this trip, I’d been to Tijuana and a little further south in Baja, but never for more than a day or two. Spending 4 days in Guadalajara and 4 days in Mexico City was a totally different adventure!
I have SO MUCH to share, I’ve already begun writing The Food Bloggers Guide to each city and I can’t wait to post them in the next couple of weeks. Seriously, if you’ve been thinking about visiting either city, these guides will tell you EVERYTHING you need to know, from where to eat, where to stay and how to get around each city!
Can you tell I’m a little bit excited? Oh, and I could never find cold brew coffee in Mexico, so I just had my first large cold brew in about 10 days, so I’m pretty wired right now, haha!
Now that I’m back home, it’s time to share some new recipes that I whipped up in the kitchen before my trip, like these Chipotle Honey Crispy Baked Boneless Wings.
With Super Bowl right around the corner, it’s time to start planning the ultimate game day menu, and what’s game day without some wings, or in this case, boneless wings!
Since my cookbook is titled “Buffalo Style: Ditch the Wings, Keep the Sauce” you can probably guess that I’m not a huge fan of traditional chicken wings, but boneless wings (aka crispy chicken bites), I’m totally down with!
Boneless wings are perfect for game day, you can prep them ahead of time, pop them in the oven right before game time, then toss them in your favorite sauce, enter Chipotle Honey Sauce, AKA, your new favorite sauce!
Load them up on a plate and serve them with toothpicks for the ultimate bite-sized party app!
- 4 cups corn flakes cereal
- 1.5 lbs chicken breasts (diced)
- 2 cups milk
- 1 tsp sea salt
- 1 tsp black pepper
- 4 eggs
- 1 cup flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 6 chipotles in adobo
- 2 tbsp adobo sauce
- 1 cup honey
- 4 tbsp fresh lime juice
- ¼ cup fresh cilantro (chopped)
Preheat the oven to 375°F.
Place the corn flakes in a food processor. Blend to a fine crumb consistency.
Combine the milk, salt and pepper in a large bowl. Add the chicken to the milk.
Whisk the eggs in a small shallow bowl.
Combine the flour, baking powder, garlic powder, onion powder, paprika, chipotle powder and cumin in another shallow bowl or on a rimmed plate.
Pour the corn flake crumbs into a shallow bowl or rimmed plate.
Begin breading the chicken by removing it from the milk, letting any excess milk drip off, then rolling it in the flour.
Remove from the flour and coat the chicken in the eggs, then roll in the corn flake crumbs.
One great trick I’ve learned when breading anything is to use one hand for the wet ingredients and another hand for the dry ingredients. It helps keep things a little cleaner and prevents the dry ingredients from clumping.
Once all of the chicken is breaded, place on an aluminum rack sprayed with cooking oil on top of a baking sheet. This allows the chicken to get nice and crispy on all sides!
Bake for 20-25 minutes.
While the chicken is baking, combine the chipotles, adobo sauce, honey, lime juice and cilantro in a blender.
Remove the chicken from the oven and toss with the sauce.
Once the chicken is coated in the sauce, it’s ready to serve!
The chicken is crispy, the sauce, sweet and spicy, the result, delicious!