Yield: 2 lbs.
Prep: 40 min
Cook: 35 min
Ready: 1 hr 15 min
2 pounds of wings (cut up and save the wing tips to make stock for later recipes)
1 cup of buttermilk
3/4 cup of Tabasco or hot sauce (greatly reduce this if you don't like spicy)
4 cloves of garlic
A few tbsp coconut oil (for frying)
1 cup arrowroot powder
1/2 cup quinoa flour (use if allowing grains, otherwise use only arrowroot).
2 tsp salt
1 tsp ground pepper
Faux Blue Cheese
2 cups of plain non-fat yogurt
1 cup of horseradish sauce
1 cup of mayonnaise, find my recipe HERE
Rinse and cut up wings and place them in a large Ziplock bag. Mix other ingredients and pour into the bag. Marinate wings in refrigerator overnight (if you are in a hurry a couple of hours will suffice).
For Faux Blue Cheese, combine all ingredients and refrigerate for at least 1 hour before serving.
Take chicken out of marinade and dry off on paper towels. Discard left over marinade. Dredge wings in breading mix and place on a wire rack on top of a cookie sheet for 20-30 minutes to dry in the refrigerator. This makes the breading adhere to the chicken better when you fry them, but this recipe doesn’t have a thick crust so don’t be alarmed if it’s thin and crispy.
Preheat oven to 300 degrees. Heat oil in iron skillet and fry wings til just lightly browned. Chicken will not be done but should continue to cook in the oven. After light browning, place chicken back on the wire rack until all the pieces are there and place in oven to finish cooking. This will make the crust even crispier. Bake for 20 mins (puncture some of the fattest places of the wings to see that the juices run clear to assured being done) and serve.