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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.

INGREDIENTS

Wings:

1-1.5lbs Chicken Wings, paddle and drumette separated

Marinade:

1T Salt

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

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

Dredge:

Gluten Free Flour 1 ¼ cups (Cup4Cup or similar)

Batter:

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)

Glaze:

1/2 cup Carrot Bryner

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

2T Honey

4T Butter - Salted and cut into cubes

METHOD

  • 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

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