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