Boneless Wing Stack Burger

Name: Boneless Wing Stack Burger
Cuisine: American
Ingredients: 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; 3–4 cups vegetable oil; 2 tbsp mayo; 1 tbsp ketchup; 1 tsp yellow mustard; 1 tsp sriracha; 1/2 tsp paprika; 1/4 tsp black pepper; 2 brioche buns, toasted; 2 slices american cheese

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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. 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.

Ingredients

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chicken (wings batter)

Chicken wings1 lb (500g) chicken wings, split at the joint
All-purpose flour1 cup all-purpose flour
Paprika1 tsp paprika
Garlic powder1 tsp garlic powder
Onion powder1 tsp onion powder
Oregano1/2 tsp dried oregano
Thyme1/2 tsp dried thyme
Black pepper1/2 tsp black pepper
Salt1 tsp salt
Water3/4 cup cold water

frying

Vegetable oil3–4 cups vegetable oil

sauce

Mayonnaise2 tbsp mayo
Ketchup1 tbsp ketchup
Yellow mustard1 tsp yellow mustard
Sriracha1 tsp sriracha
Paprika1/2 tsp paprika
Black pepper1/4 tsp black pepper

assembly

Brioche bun2 brioche buns, toasted
American cheese2 slices american cheese

Recipe

1
Start 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.
2
Make 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.
3
Heat 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.
4
Transfer 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.
5
Mix the sauce. Combine mayo, ketchup, mustard, sriracha, paprika, and black pepper until smooth and slightly thick.
6
Toast 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.
7
Assemble the burger. Bottom bun, generous sauce, layer of chicken, slice of cheese, second layer of chicken, second slice of cheese, final layer of chicken.
8
Add 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.