You may have remembered my post from not long ago titled backyard buffalo wings with pub sauce. This is version 2.0. Instead of marinating and grilling them I breaded and fried them, then tossed them up in the pub sauce. Bonus? They’re gluten-free!
1 large package raw, split chicken wings (about 20)
1 cup Louisiana hot sauce (any basic red sauce would work, ie Franks)
2 tsp garlic salt
1/4 c white vinegar
1/4 c butter
1 tsp black pepper
3/4 c corn flour
3/4 c cornstarch
2 tbsp baking powder
1 tbsp salt
1 container vegetable oil (we used safflower oil for its omega 3s!)
1. Combine the corn flour, cornstarch, baking powder, and salt in a large bowl.
2. In a small saucepan, combine the hot sauce, garlic, vinegar, butter, and pepper. Heat over medium until butter is melted. Stir to combine. Meanwhile, get a large pot or deep fryer 2/3 full of oil heating over medium-high heat.
3. Toss the wings in the flour mixture. When the oil is hot and registers around 325-350F (or flick a drop of water in and see how angrily it sizzles), add some of the wings, being careful to not over-stuff the pot. The wings should be able to float around freely in the oil. Continue to fry until wings are fully-cooked; check this by tearing one open near a bone and ensuring the meat is completely white, and that no pink or red juices flow out. This should take about 10-15 minutes and the wings will be golden brown.
4. Place the cooked wings in a large bowl and toss with the sauce. Devour with blue cheese dip!