CARBONARA CHICKEN WINGS

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CARBONARA CHICKEN WINGS

Yield 4-6

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

Ingredients

• 2 lb Chicken wings (cut drumettes and flats)
• 2 tsp salt
• 1 tsp pepper
• 1/4 cup flour
• Neutral oil (such as canola or vegetable)
• 3 strips beef bacon
• 2 Tbsp reserved beef bacon fat
• 3 oz pecorino Romano cheese, grated
• 2 eggs

Instructions

Directions:

1. In a large mixing bowl, toss chicken in salt and pepper, then add flour and fully coat. Remove from dry batter. Let rest.
2. To fry bacon, add to a cold pan, turn up to medium high heat and cook on both sides for 2-3 minutes, or until nice and crispy. When bacon is done remove from pan, drain, reserving 2 Tbsp of the bacon fat. Then roughly chop bacon. Set aside.
3. Preheat oil to 350 degrees and deep fry for 8-10 minutes
4. While the chicken is frying, combine the cheese and eggs in a large mixing bowl. Set aside at room temperature.
5. Pour 1-2 Tbsp of the reserved beef bacon fat into the cheese and egg mixture, and stir until cheese begins to melt.
6. Pour fully cooked chicken wings into the cheese and egg mixture. Continue to toss in bowl. The residual heat will cook the eggs. The wings will gloss to perfection!
7. Pour chopped bacon bits into the bowl on top of the wings, toss. Next, add more Romano cheese to your liking. Serve nice and hot!

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