Bushfire Chicken Wings
It’s September, and that means there are a bunch of sports that are entering an important phase – (if you’re into that sort of thing) – which means there is a much greater call for things to eat while watching sports on TV. And even if you are NOT into watching sports on TV, there is something irresistible about those slightly forbidden finger foods that were invented to go along with this Fall activity. But let’s face it – to this point, many of those delicacies have been taboo for celiacs, with their wheat-based coatings and breadings and sauces and such. And when you decide you want chicken wings – even if more takeout places are now producing acceptable GF-versions – there are times you would rather be able to freely eat without the financial burden that comes with consuming things that cost a buck a wing, or more.
So, next time the family pack of wings go on sale at your local grocery store, grab a package (or two) of them – because this recipe for Bushfire Chicken Wings is guaranteed to please the whole household. The added advantage of this unique flavour is that it satisfies both the honey-garlic crowd who like them sweeter, and those who lean towards hot wings – a harmony of deliciousness that keeps the competition on the TV screen, not on fighting for the last one of this or that flavour.
This Bushfire Chicken Wings recipe will amply feed four people, especially if there are chips or veggies and dip. It takes some prep time, but it’s worth it. If there are more guests, it’s easily doubled or tripled.
- Family-size pkg of chicken wings – 2 kg or so
- 1 cup vegetable oil
- 1 cup milk or water
- 1 egg
For the wing coating:
- 1 cup all-purpose GF flour
- 1 tsp baking soda
- 1/2 tbsp seasoning salt
- 1 tsp smoked paprika
- 2 tsp dried oregano, or poultry seasoning
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
For the Bushfire sauce:
- 1/2 cup butter
- 1/2 cup Frank’s Red Hot sauce (or your favorite hot sauce) Frank’s is a nice medium heat.
- 1/2 cup ketchup
- 4 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 1 tbsp dry mustard powder
- 1 tsp paprika
- 3 tbsp Catalina or Russian salad dressing
- 1/2 tsp black pepper
- Preheat oven to 400 degrees Fahrenheit.
- In a flat-bottomed dish, whisk the egg and milk (preferred, but if you have lactose issues, you can use water) together until well blended.
- In a very large frying pan, heat the oil over medium heat until it starts to shimmer.
- Put the chicken wings into the egg mixture, and mix them around until they are all coated.
- In a sealable plastic bag, combine all the dry ingredients for the coating, and shake to blend.
- Add all the chicken wings into the bag, seal, and vigorously shake and squeeze to ensure every wing is well covered with coating.
- With tongs, place the wings into the hot oil. Check the temperature first, if you need to, by dropping in some of the coating powder – if it sizzles, it’s hot enough. If your frying pan is not big enough to take the whole load at once, fry the wings in two (or more) batches. Fry for about 15 minutes, turning them once to ensure browning and crispiness on both sides.
- While the wings fry, put the Bushfire ingredients in a saucepan over medium-low heat. Once the butter melts, whisk well together to blend all the powder ingredients in the mixture. Bring to a low boil, then reduce heat to simmering.
- Remove the wings and put them in a large ceramic baking dish lined with paper towels, to drain. Put the baking dish into the oven for an additional 8-10 minutes, to ensure they’re done to the bone.
- Remove the wings from the oven. Depending on how crispy the crowd likes their wings, you can now either toss them with Bushfire sauce in a large bowl (which makes them agreeably sticky) or serve them with the sauce on the side in a bowl, keeping the crispiness for those who like them better that way.
Go, local sports team, go…