I really need to write Paleo Cupboard a Thank You note one of these days.
What with their egg drop soup and now these wings, they’ve really been hitting a series of home runs in our house.
Paleo Cupboard is also directly responsible for a happiness boost in my marriage because Hubs loved both these recipes and actually requested that we have salt & pepper wings “every other night for the foreseeable future.”
(and he was serious)
We are blessed with a wonderful, solid and joyous marriage but there is no union on earth that isn’t made stronger with the addition of fried wings.
Salt & Pepper Chicken Wings (makes 12 wings)
*slightly adapted from Paleo Cupboard
- 12 chicken wings
- 1/2 cup arrowroot flour
- 1 tbsp, plus a tsp sea salt
- 1 tsp black pepper
- coconut oil or lard for frying
- 1 green onion, chopped
- 1 jalapeno, chopped (de-seeded if you’re not great with spice)
- 2 cloves garlic, chopped
- Put wings in a bowl and sprinkle with a tbsp of salt. Cover and put in the fridge overnight or for 6 hours.
- Rinse wings and pat dry. Set aside.
- Mix the flour, tsp of salt and black pepper in a resealable plastic bag. Shake to combine then add the wings (a few at a time or it will take you forever) and gently toss to coat. Shake off the excess and place wings on a cooling rack.
- Pour enough oil into a skillet/frying pan to around an inch deep. Heat over a high heat. When the oil is hot, carefully add the wings and fry for 5 minutes on each side until golden brown all over. Remove from pan.
- Drain most of the oil from the pan, reserving about a tbsp. Add the onion, garlic and jalapeno and reduce the heat to low. Gently fry for a minute then add the wings back into the pan and toss to combine. Serve.
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