Master recipes give you a base from which to start. This recipe on chicken wings is remarkably simple to put together, and once made can be transformed into anything that your imagination can come up with.
Separate the drumette, middle, and tip of each wing
Chef’s Tip: Freeze the tips, and use them later in chicken stock.
Add the arrowroot to a bowl, and mix in a bit of salt and pepper.
Chef’s Note: At this first stage, you can get creative. Along with the salt and pepper, I like to add a bit of cayenne, paprika, and cumin to the arrowroot. Have some fun and try different spices and amounts.
Add the oil to a pot to a depth of 2 inch (5cm), and heat to 350f (175).
Dregde the wings in the arrowroot mixture.
Add the wings in batches, don’t overcrowd, until they are nice and crisp, about 10 to 12 minutes.
Chef’s Tip: To keep the wings warm between batches, preheat your oven to 220f (105c), and put the cooked wings on a baking sheet.
At this point you can have a bit of fun.
Serve them as is with some nice homemade blue cheese dressing.
Add two tablespoons of butter in a small saucepan, and then add about 1/2 cup of Franks Hot Sauce. Toss the wings with the sauce, and serve.