Ailes de poulet Buffalo

Ingrédients

• Hot sauce (makes 500 ml): 2 tablespoons coconut oil or good-quality animal fat
• 1 onion, finely chopped
• 6 long red chillies, chopped
• 2–3 habanero chillies, deseeded and chopped
• 4 garlic cloves, finely chopped
• 3 tomatoes, chopped
• 200 ml apple cider vinegar
• 2 teaspoons sea salt
• 1 tablespoon honey
• 2 tablespoons tamari or coconut aminos
• Marinade: 80 ml (1/2 cup) melted Smoked Lard (see recipe below) or duck fat
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons finely grated ginger
• 1 tablespoon smoked paprika
• 1 tablespoon honey
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1 pinch of freshly ground black pepper

Préparation

1. 1

   Heat oil and add seasonings: Heat the coconut oil or animal fat in a large saucepan over medium heat. Add the onion, chillies and garlic and cook for 5 minutes, or until softened. Reduce the heat to medium–low, then stir in the tomato, vinegar, salt, honey, tamari or coconut aminos and 3 tablespoons of water.

2. 2

   Simmer tomatos: Simmer, stirring occasionally, for about 30 minutes until the tomato breaks down and the flavour develops. Allow to cool.

3. 3

   Blend the ingredients together: Transfer the tomato and chilli mixture to a blender and blend until smooth. Strain through a fine sieve, if desired, discarding the leftover pulp.

4. 4

   Store in jars: Pour the hot sauce into glass jars with screw-top lids and store in the fridge for up to 1 month.

5. 5

   Prepare marinade and marinade the chicken: Combine the marinade ingredients in a large bowl and whisk together well. Toss the wings in the marinade and turn to coat well. Cover and marinate in the fridge for 2 hours or, for best results, overnight.

6. 6

   Heat the oil: Heat the coconut oil in a wok or large saucepan to 160°C. (To test, drop a small piece of chicken into the oil – if it starts to bubble around the chicken immediately, the oil is ready.)

7. 7

   Coat the wings: Place the tapioca flour in a shallow bowl and season with salt and pepper. One at a time, add the chicken wings, turn to coat and shake well to dust off any excess flour.

8. 8

   Fry the wings: Carefully add the wings in batches to the hot oil and deep-fry for 6–6 ½ minutes until cooked through and golden. Remove with a slotted spoon and place on paper towel to drain. Season with salt and pepper.

9. 9

   Por hot sauce over wings: Transfer the wings to a bowl, pour over the hot sauce and toss the chicken to evenly coat.

10. 10

    Serve: Arrange the buffalo wings on a platter and serve.