Bujold BBQ & Kitchen

Football is a big part of our Sundays during the NFL season! What says Football & Tailgaiting food more than Chicken Wings! This recipe is so simple in terms of ingredients yet it has been a go to for our crew for years!

Ingredients

• 2lbs Chicken Wings – Cut into drums and flats
• 1 cup all-purpose flour (if making Gluten Free – Bob Red Mill’s All-purpose gluten free flour works very well)
• 1 Tablespoon Kosher Salt
• 1 Tablespoon freshly ground pepper or coarse ground pepper
• 1 Tablespoon Ted Reader Hot & Spicy Bonedust bbq rub (or Cayenne pepper)
• Oil for frying (canola or other)]

Instructions

1. Place wings in a large ziplock bag.
2. In a medium bowl combine flour, salt, pepper and Hot & Spicy Bonedust – mix to ensure things are well blended.
3. Add dry ingredients to the wings, close the bag and toss to ensure wings are well coated. 
4. Place ziplock bag in fridge for 1 hour.
5. After wings have refrigerated – Heat oil to 350F.  This can be done by using 2-3” of oil heated over medium heat in a large deep pot but it’s preferable to use a deep fryer.  If you are using the pot method, make sure you have a thermometer that will monitor the oil temperature as hot oil can be very dangerous if you do not.
6. Working in batches (adding too many wings can drop the temp of your oil) – shake off excess flour mixture off of wings, gently add wings to the oil.  Cook for 8-12 minutes until golden and crispy. Check internal temp of wings with instant read thermometer. If the wings are below the minimum safe internal temperature of 165 °F, submerge again in the hot oil.
7. Keep warm in 170F oven in a metal bowl until all the wings are cooked.
8. Drizzle your wings with your favourite sauce (BBQ or Hot), toss to coat evenly and enjoy!