Fried Chicken Wings (Naked)

Super crispy, sauced wings

I HATE WIMPY WINGS! I want them crispy, fried and nekkid. This recipe needs no help stripping down to low carb because it just comes naturally. Whether you want them super hot or mild, this recipe works because you can adjust the hot sauce to butter ratio to up the heat to your taste, i.e. more butter = less heat.  No lie, these things are CRISPY.  This is a double-fry process, much like double-fry method used for extra crispy french fries (but don't think about them, you can't have them!) Add some celery or cucumber sticks and bleu cheese dressing and you've got a meal.

Ingredients
6 chicken wings, separated into drumettes and flats; 12 pieces
1 quart peanut oil or other high temp vegetable oil
1/2 cup Frank's Red Hot Sauce
4 tablespoons unsalted butter
1 teaspoon dry Italian seasoning (the stuff you make salad dressing with)
Cayenne Pepper to taste (optional)

Directions
1. Wash, remove remaining feathers and hairy things and thoroughly dry wing sections. I like to place my wings on a rack over a sheet pan, uncovered, into the fridge for at least an hour to help with the drying process. The drier the skin, the better.
2. Heat oil in large dutch oven or other deep-frying vessel to 225 to 250 degrees. Add the wings (don't overcrowd the pot) and cook approximately 20 minutes, stirring them around occasionally. Oil should be gently bubbling.
3. Remove wings, place on a drain rack over a sheet pan and let rest 30 minutes. I place mine in the fridge for an additional 30 minutes so total wait time between frying is an hour. WARNING: Wings will be pale, slightly brown, not at all crisp. Don't worry! That's what they are supposed to look like. Here's a pic of my pale and partially cooked wings.

Pale and sickly looking, partially cooked wings!

4. After wings have cooled, heat same oil to 400 degrees. When oil reaches temperature, carefully place the wings into the oil, maintaining heat between 375 and 400 degrees. Flip the wings occasionally until golden brown and crisp; about 10 minutes.
5. While wings are cooking, place unsalted butter, Italian seasoning and hot sauce in a microwave safe dish. Heat in 30 second intervals until butter is melted. Transfer the sauce to a large metal bowl for tossing. If you like your wings extra spicy, you can add extra cayenne pepper
6. When wings are done to perfect, golden crispness, remove from oil, drain on rack and toss wings in sauce.

Extra crispy, golden brown and ready for sauce.

Nutrition information (approximate) per wing: 0.6 gram carb, 4.6 grams fat, 1.2 grams sat. fat, 64 calories, 5 grams protein

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