Boneless Pheasant Hot Wings

This is a great game day treat that could replace traditional buffalo wings.

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Boneless Pheasant Hot Wings

• 6 pheasant breast

• Salt and pepper

• 1/2 cup of flour

• 1/2 cup of canola oil

• 1 bottle of hot sauce (I use Franks Red Hot)

Place a pheasant breast on a cutting board and cover with parchment paper or a plastic bag. Use a meat mallet or heavy skillet to pound the breast flat until about 1/4” thick. Cut the meat into 1” strips and salt and pepper to taste.  Place the strips in a bowl, then add the flour. Stir to coat all the meat evenly. Add more flour if necessary. Leave the meat sit at room temperature for 10 to 15 minutes.  Heat oil in a sauce pan over medium high heat. Add wings to the oil in batches and cook until done about 2 to 3 minutes, turning as needed. Let drain on a plate with a paper towel then put in a bowl and toss with the hot sauce, add enough to coat all the meat, serve immediately.