Game Day Chicken Wings

GAME DAY CHICKEN WINGS
Serving Size: 1-infinity

What you’ll need:

Minimum 1 pound of raw chicken wings, in a large bowl

Enough Buttermilk* to cover the raw wings in the bowl (No buttermilk? No problem! Add a splash of Apple Cider Vinegar to regular milk and use that instead)

1.5 cups of all-purpose flour* per each pound of raw wings
(*sub chickpea flour for GF wings)

1 cup of Panko or seasoned breadcrumbs* (or both!) per each pound of raw wings
(*sub GF breadcrumbs for GF wings)

Two generous pinchs of Salt

Generous tbsp of Garlic Powder

Generous tbsp of Onion Powder

As much black pepper as you like

Add any additional spices that light your fire: like chili flakes, dried parsley, paprika, etc.!

A medium or large pot filled ¾ of the way with frying oil (canola, veg, sunflower, peanut)

Directions:

1.       Start by letting the wings soak in the buttermilk mixture while you tackle the next steps.

2.       Start heating the oil on the stove. It should take about 5 solid minutes if not more to get the right temperature.

3.       Whisk the flour, breadcrumbs, salt, pepper and spices in a large bowl. Whisk until well combined.

4.       Working wing by wing, take a wing from the buttermilk bowl and roll generously in the flour mixture until it is covered well.

5.       While still holding the wing, dip the wing back in the buttermilk bowl until covered again.

6.       Again, place the wing in the flour bowl until fully covered (double breading here, people!). Place aside.

7.       Continue this process until each wing has been double coated.

8.       Check the readiness of your oil: sprinkle a few piece of the flour and breadcrumb mixture into the oil. If it’s ready, the few sprinkled pieces will begin to immediately sizzle and fry

9.       When the oil is ready, place (don’t drop!) a few wings at time in the oil to cook.

10.   If the oil begins to smoke excessively, turn the heat down a few notches and keep going

11.   Cook for approximately 2-5 min or until a deep golden crust has formed on the wings. Place the cooked wings on a plate lined with paper towel to drain the excessive oil until all of them are done frying. Continue until all wings are cooked  

13.   Add the wings and your favourite sauce or dry rub in a large mixing bowl and toss. Eat ASAP!

Pearing Suggestions: Feeling saucy? Let your imagination go wild! Store bought BBQ sauce is great, and so is melting butter and mixing hot sauce, honey and salt with it to coat the wings. Not feeling saucy? You can simply dust smoked paprika on them and/or a squeeze of lime and decorate with cilantro!

*Chef’s note: If you’re prepping these wings in advance, you can place them on a lined baking sheet in an oven preheated to 200F for 3-5 hours. If the crust becomes to soften, crank the heat under your pot of oil and flash fry them for a few minutes before serving.