[Recipe] GF Uber Crispy Hot Wings
I will edit this post later... LJ is glitching something fierce and it seems all that I can do is type. So I'll come back tomorrow to put in pictures, clean it up and add links and such but I need to get this recipe out of my head and onto paper before I forget it.
GF Uber Crispy Hot Wings
Its not the healthiest choice but it sure is tasty!
The Wings
Family pack of bone & skin on raw wings
peanut oil, crisco, whatever your high heat oil of choice is enough to completely cover chicken in a an electric fryer or a fry pan tall enough to prevent boil over when you drop the chicken in to fry
The Sauce
3/4 C. Frank's Red Hot Sauce
1/4 C. Butter
2 TB honey or agave
2 oz bourbon or brandy
1 tsp GF low sodium tamari or soy sauce
1/2 tsp kosher salt
1 tsp garlic powder
1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp cayenne pepper
The Steps
1. In your deep fryer (or cast iron/skillet) preheat oil to 250 degrees.
2. Rinse and pat dry your chicken. Use trauma shears (kitchen shears or butcher knife) to separate the wing from the drumettes at the joint. Snip the tip of the wing off (it burns otherwise) and throw it out.
3. In small batches fry the wings together for ~ 6 min and the drumettes for ~ 8 min until lightly golden and crispy. You want the chicken batches to be able to move freely in the oil and not boil over. As each batch is finished, drain, and rest on a cooling rack over a cookie sheet. While still hot sprinkle chicken with dry spices (if you choose to --> I use kosher salt and GF adobo). Allow to sit at room temp while you fry the remaining chicken.
4. While the chicken is frying prepare the sauce in a small pot on medium heat. Add butter to pot and allow to melt. Add Franks Red Hot, spices, and brandy. Stir frequently until well incorporated. Reduce heat to low and allow to reduce; stirring occasionally.
5. When all batches have had their first fry, raise fry oil temp to 375 - 400 degrees.
6. Now go back to the 1st batches you fried and drop them back into the oil for their second dip in the same sized batches. (Fry in the same order you did the first time - this is important to the process.) --> based on an experiment conducted at "The Food Lab." The cook wings for ~ 8 min and drumettes for ~ 10 min until medium golden and crispy. Use your good judgment on the time for the second fry you don't want to overcook your meat.
7. As each batch is done with their second fry toss them in a clean medium sized bowl and pour some of the sauce on top. Toss with tongs (or if you are brave use the bowl to flip/toss the wings about) until the sauce coats each piece evenly. After a good coat place your wings in a high side dish and cover with tinfoil to keep warm (or put in your oven on warm). Repeat until all chicken have had their second fry and tossed in sauce.
Serve with a side of fresh cucumbers and celery and a small dish of blue cheese dressing.
The kiddo decided he wanted some Alexia Sweet Potato Fries to go with the chicken but in the end he was completely satisfied with a "bar food" experience without having the fear of being "glutenized."
GF Uber Crispy Hot Wings
Its not the healthiest choice but it sure is tasty!
The Wings
The Sauce
The Steps
1. In your deep fryer (or cast iron/skillet) preheat oil to 250 degrees.
2. Rinse and pat dry your chicken. Use trauma shears (kitchen shears or butcher knife) to separate the wing from the drumettes at the joint. Snip the tip of the wing off (it burns otherwise) and throw it out.
3. In small batches fry the wings together for ~ 6 min and the drumettes for ~ 8 min until lightly golden and crispy. You want the chicken batches to be able to move freely in the oil and not boil over. As each batch is finished, drain, and rest on a cooling rack over a cookie sheet. While still hot sprinkle chicken with dry spices (if you choose to --> I use kosher salt and GF adobo). Allow to sit at room temp while you fry the remaining chicken.
4. While the chicken is frying prepare the sauce in a small pot on medium heat. Add butter to pot and allow to melt. Add Franks Red Hot, spices, and brandy. Stir frequently until well incorporated. Reduce heat to low and allow to reduce; stirring occasionally.
5. When all batches have had their first fry, raise fry oil temp to 375 - 400 degrees.
6. Now go back to the 1st batches you fried and drop them back into the oil for their second dip in the same sized batches. (Fry in the same order you did the first time - this is important to the process.) --> based on an experiment conducted at "The Food Lab." The cook wings for ~ 8 min and drumettes for ~ 10 min until medium golden and crispy. Use your good judgment on the time for the second fry you don't want to overcook your meat.
7. As each batch is done with their second fry toss them in a clean medium sized bowl and pour some of the sauce on top. Toss with tongs (or if you are brave use the bowl to flip/toss the wings about) until the sauce coats each piece evenly. After a good coat place your wings in a high side dish and cover with tinfoil to keep warm (or put in your oven on warm). Repeat until all chicken have had their second fry and tossed in sauce.
Serve with a side of fresh cucumbers and celery and a small dish of blue cheese dressing.
The kiddo decided he wanted some Alexia Sweet Potato Fries to go with the chicken but in the end he was completely satisfied with a "bar food" experience without having the fear of being "glutenized."