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                                                            Wingless Chicken on Fire


                    Serve as an appetizer for 8 people or a main course for 4 

                        with a fresh green salad


2 - 4 Chicken Breast fillets, skinned and cut in wide strips

  Place chicken in ziplock bag and refrigerate a few hours

1/2 C. Almond Flour or All Purpose flour or Combo of both

1/2 C. Breadcrumbs

tsp Ground Coriander

4 tsp Ground Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

2 - 3 Eggs, beaten (Or you may use mayo) 

1/2 C. >Doc's Reducer >or Doc's Heavenly Habanero


Method 1-Baking Directions for Chicken

  • Preheat oven to 425° F degrees

  • Place the prepared wingless Chicken on a baking sheet

  • Bake for 16 - 17 minutes. Midway turn them and continue to bake until cooked

     (internal temp should read about 180 degrees)


Method 2-Grilling (no breading or flour)

  • Coat the wings with oil and salt  

  • Heat grill to medium high heat

  • Continue to turn occasionally so they

      don't burn until cooked

  • Set aside


Greek DIP:

1 C. Greek Yogurt, plain

3/4 C. Dijon mustard with a little honey

1/4 C. Sour Cream, optional

1/4 C. Goat Cheese or Blue Cheese Crumbles

2 TBS Honey

1 Green Onion, finely chopped

1-2 TBS >Doc's Reducer or >Doc's Spicy Island Jalapeno 

         or >any of Doc's Sauces

1 TBS Lemon juice

1 TBS Apple Cider Vinegar, organic

1 tsp Worcestershire Sauce

1 tsp ground coriander, opt

1/4 tsp Sea Salt

Wingless Chicken on Fire
  • To make Greek dip, thoroughly mix all ingredients together and season to taste  

  • Pour into bowl and chill up to 3 days in advance

  • Arrange the Wingless chicken on a serving plate with the Dipping Sauce, carrot and celery sticks

Buffalo Style Sauce (No breading-optional)

  • In bowl, add 1/2 stick melted butter

  • 1/2 C. Doc's Sauce of choice, mix together

  • Add the wings and toss to coat evenly in the sauce 

  • Serve on a platter with the Blue Cheese dipping sauce and veggies 


  • Divide the chicken breasts and cut into strips, then place into ziplock bag and refrigerate

  • Mix the Almond Flour, or all purpose flour or combo, with spices and seasoning in a bowl, set aside till ready

  • Place the beaten eggs with Doc's sauce in its own separate bowl

  • When ready coat the chicken with flour of choice and dip each piece into the egg mixture, then into the bread crumbs

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The statements herein have not been evaluated by FDA or any other organization.  

These products are not intended to diagnose, treat, cure or prevent any disease. Terms and Conditions Apply.

All information presented herein is for informational purposes only, and is not specifically applicable to any individual’s health or medical problem(s), concerns, and/or needs.   

Readers are advised to consult a health professional about any issue regarding their health and well-being.

*Testimonials/Reviews appearing herein are from actual customers who have used our products in some way or another.

Testimonials reflect their experience with our product and

are not necessarily representative of all those who will use our products.

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