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1l sunflower or vegetable oil, for frying

1kg chicken wings

85g gluten free plain flour

2 tsp celery salt

1 tsp smoked paprika

50g lactose free butter

3 tbsp chili puree

2 tbsp white wine vinegar

4 tbsp maple syrup



Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the gluten free flour, celery salt, paprika and some seasoning.

Test the oil temperature with a piece of bread – it’s ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don’t overcrowd the pan.

Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.

Melt the lactose free butter, chili, vinegar and maple syrup together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away.

Recipe adapted from: Good Food

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