Low-Carb Gluten-Free Hot Wings Recipe
The original Buffalo wings were invented at the Anchor Bar in Buffalo, New York in 1964. They are messy and macho and the perfect low carb, pig-out snack or appetizer.
- Yield: 20 to 25 servings 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Units
Scale
- 20–25 chicken wing “
drummettes ” (the meaty first section of the wing) - Heat-stable oil for frying, such as light olive oil
- 1/4 cup butter (1/2 stick)
- 1–2 ounces hot sauce, such as Tabasco, or to taste
Instructions
- Heat oil in a deep fryer or skillet to 370º F.
- Blot the wings dry, sprinkle with
salt, but do not use flour. - Fry, in several batches, for 10-12 minutes or until golden brown and crisp.
- Drain on paper towels.
- Melt butter in a small saucepan and stir in the hot sauce.
- Dip the wings in the butter mixture.
- Arrange on a platter and serve hot with celery sticks and Bleu Cheese Dressing for dipping.
- Makes 20 to 25 servings.
Notes
Serve with:
Celery sticks
Bleu Cheese Dressing
Nutrition
- Serving Size: Per wing
- Calories: 26
- Sugar: 0g
- Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0.5g
