LCHF Sensational Wings

Spicy Sensational Buffalo Wings

Chicken wings is one of my favourite parts of the chicken. I like how the skin crisps up and the flesh is still succulent inside after deep frying or barbeque- ing. And I like how tender it becomes after the long hour of stewing, with all the flavours bursting in your mouth at the first bite.

Since moving to Gibraltar last August.I somehow was craving for my all time favourite- Buffalo Chicken Wings. I was in the quest to discover the best buffalo wings they have in this little place. After much disappointment and torturing to my taste bud, I decided to live up to my quote; "If it is to be... it is up to ME!".

After digging my heads on recipes upon recipes, I finally found one which seems like the best and easiest to handle.

Sensational Wings

• 1kg chicken wings (about 12 wings)
• Freshly ground black pepper
• Salt (if desired)
• 4 cups vegetable oil
• 1cup grated cheese (your choice of hard cheese: Parmesan,  Cheddar)
• 4 Tablespoons butter or margarine (1/2 stick)
• 5 Tablespoons hot sauce or Tabasco sauce

Wings prep
Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Use another deep skillet, add deep fried wing and grated cheese. Coat wings with cheese. Trust me, you do not want to skip this step. This will make your buffalo wings stand out from the rest.

Sauce prep
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce. Stir well and remove from the flame immediately.

Pour sauce over the cheese coated wings in the pan. Stir well and make sure all the wings are coated with sauce.

Tips:

• Make sure the oil is hot enough before putting the chicken wings in
• Pat dry the chicken wings before putting them in the hot oil to reduce the splattering of oil
• The drumlets will take a bit longer to cook
• Coating the wings with cheese is to maintain the crispiness of the skin after adding the hot sauce