Foodie Fridays 4 - Buffalo Wings
Following on from our blog post on the best crisp crumb, here is our recipe for Buffalo Wings..... go as mild or hot as you like...
Preheat oven to 200°C use a large baking tray with a silicon sheet to prevent sticking
Using either chicken wings or small breast fillets, dry the chicken with kitchen towel and then season lightly with salt and pepper
Make the crumb coat by combining 30g almond flour, 45g crushed pork scratchings (or pork pinko crumb), 20g of grated parmesan and ½ tsp each of garlic salt, hot paprika and onion powder - mix well and place in a bowl
In a separate bowl whisk together 1 egg and 40ml of double cream
Working one at a time, dip each piece of chicken in the egg & cream mixture and then in the flour & pork mixture, pressing to coat evenly all over. Place onto the baking sheet and repeat for all the chicken pieces
Drizzle a very small amount of olive oil over each piece of coated chicken
Place in the oven and bake until chicken is golden and cooked through, somewhere around 40 minutes - you can turn these over ½ through if you prefer
To make the buffalo sauce melt 40g butter and add Franks hot sauce and mixing well. Adjust the amount of Franks to your personal taste, we use about a third of a small bottle
And make the blue cheese dressing by mixing 60g of chopped or crumbed blue cheese (Roquefort works well) with 2 tbsp of mayonnaise and 2tbsp creme fraiche.
We serve with leaves of gem lettuce so you can make a wrap of lettuce, a slice of chicken with hot sauce and blue cheese or just dip your wings into the hot sauce and blue cheese and enjoy!
It's a great supper dish and also has that Friday/Saturday evening feel! This is also great with beer if you're having people over - they'll never realise they're eating keto!!
Go as hot as you like it with the Franks sauce! And if you want an extra side try making some coleslaw.
The full details for this dish and coleslaw can be found in our book - and as for carbs, a good sized portion is around 5-6g carbs.