Buffalo wings are never going to be a healthy proposition, but this preparation replaces the butter and veg oil with extra-virgin olive oil, limiting the amount of bad fats and aactually adding tocopherols and other anti-oxidants to the equation.
- 2 LB Chicken Wings (organic, free-range are highly recommended)
- 2 TB Lucini Extra-Virgin Olive Oil (plus additional oil for frying the wings)
- 2 TB Lucini Chili-Infused Extra Virgin Olive Oil
- 2-3 TB Hot Sauce (Frank’s is traditional, but use your favorite)
- 1/2 tsp Black Pepper
- 1/4 tsp Smoked Paprika
- 1/4 tsp Turmeric
Mix the oils, hot sauce and spices until you have a consistent emulsification.
Heat enough olive oil to come halfway up the sides of a large saucepan or deep fryer and heat to 350 F. Add the chicken wings in batches (never crowd anything you are frying) and fry, turning, until the wings are golden brown and float in the oil, 7-9 minutes. Drain well on paper towels. Add the wings to a bowl, toss with the sauce and allow to sit for a few (3-4) minutes. Serve with Lucini Delicate Cucumber & Shallot Dressing or your favorite buffalo wing dip.