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Boneless Wing Stack Burger
Community Rating
Current community rating (2 votes)
About
This one replaces the beef patty entirely with crispy, boneless fried chicken wings stacked into a full burger. Crunchy outside, juicy inside, with melted American cheese between layers and a punchy spicy sauce. It eats messy, heavy, and exactly how it should.
ingredients:
FOR THE CHICKEN (WINGS BATTER):
• 1 lb (500g) chicken wings, split at the joint
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 3/4 cup cold water
FOR FRYING:
• 3–4 cups vegetable oil
FOR THE SAUCE:
• 2 tbsp mayo
• 1 tbsp ketchup
• 1 tsp yellow mustard
• 1 tsp sriracha
• 1/2 tsp paprika
• 1/4 tsp black pepper
FOR ASSEMBLY:
• 2 brioche buns, toasted
• 2 slices american cheese
SERVING:
You end up with a tall burger stacked with three layers of crispy chicken and melted cheese inside. Press it slightly so it holds together, then cut it in half so the layers are visible. Serve immediately while the crust is still crunchy.
Recipe
- 1Start by marinating the wings. Mix mayo, sriracha, red pepper, white pepper, and black pepper. Coat the wings completely, cover, and leave in the fridge for at least 12 hours. Don’t skip this, it makes the chicken flavorful all the way through.
- 2Make the batter. In a bowl mix flour, paprika, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Add cold water and whisk until it becomes a thick batter, like pancake mix. It should stick to the chicken.
- 3Heat oil to 180C / 350F. Take the marinated wings and dip them into the batter, coating fully. Lower into the oil and fry for 6–8 minutes until deep golden brown and crispy.
- 4Transfer the wings to paper towels and let them rest for 2–3 minutes so excess oil drains. While still warm, carefully remove the bones. Go slow so the meat stays intact, otherwise it falls apart.
- 5Mix the sauce. Combine mayo, ketchup, mustard, sriracha, paprika, and black pepper until smooth and slightly thick.
- 6Toast the brioche buns cut-side down over medium heat for 60–90 seconds until golden. Watch them closely, they go from perfect to burnt fast.
- 7Assemble the burger. Bottom bun, generous sauce, layer of chicken, slice of cheese, second layer of chicken, second slice of cheese, final layer of chicken.
- 8Add more sauce to the top bun, close it, and gently press so it holds together. Don’t press too hard or everything will slide out.
