Free shipping on orders over $45! Free shipping on orders over $45!
Home / Recipes & Tips / Carrot Bryner Hot Wings
Carrot Bryner Hot Wings

Carrot Bryner Hot Wings

This Super Bowl Sunday wanna serve wings that are better than everyone else's? Then make these, which benefit from a Carrot Bryner marinade.  That's right, drinking it is the tip of the iceberg.  Bonus, those guests who have a gluten-free diet can enjoy these too.



1-1.5lbs Chicken Wings, paddle and drumette separated


1T Salt

1 Bottle Carrot Bryner - reserve 1/2cup for glaze

4-6 cups High temp oil - vegetable, canola, grapeseed for frying


Gluten Free Flour 1 ¼ cups (Cup4Cup or similar)


Gluten Free Flour ⅓ cup (Cup4Cup or similar)

Beer  ½ cup (100g) (Gluten Free or Gluten Removed such as Sufferfest Summit or Epic)

Vodka ½ cup (100g)


1/2 cup Carrot Bryner

2-10T Hot Sauce (depending on heat preference)

2T Honey

4T Butter - Salted and cut into cubes


  • Place wings in bowl or Ziplock bag.
  • Combine Carrot Bryner and Salt, pour over wings. Refrigerate for 1 hour, or up to overnight
  • Bring oil up to 350F in large pot
  • Coat wings liberally in dredge, shake off excess
  • Whisk batter together. Coat wings in batter
  • Fry wings in batches, to maintain oil temperature, 7-8 min or until a thermometer inserted in thickest part of the wing reads 155F
  • Place fried wings on rack
  • Bring a small pot of water to a gentle simmer. 
  • Combine all ingredients except butter in a heat proof bowl that sits nicely on top of the small pot. 
  • Heat gently and stir to incorporate
  • Remove bowl from double boiler, and start to incorporate butter a little bit at a time while whisking. 
  • Be careful to not let mixture get too hot as it will separate. 
  • Once butter is incorporated, toss wings in sauce to coat


    Leave a comment