Celiac.com 06/18/2024 – Crispy, tangy, and irresistibly spicy, buffalo wings are a crowd-pleaser at any gathering. For those who need to avoid gluten, enjoying this classic favorite might seem challenging. However, with the right ingredients and techniques, you can create delicious gluten-free buffalo wings that rival any restaurant version. This recipe ensures that everyone, including those with celiac disease or gluten sensitivities, can savor these mouthwatering wings without worry.
The secret to perfect buffalo wings lies in achieving the ideal balance between a crunchy exterior and a juicy, tender interior. By using a gluten-free flour blend and a few simple tricks, these wings come out perfectly crispy every time. Tossed in a fiery buffalo sauce made from gluten-free ingredients, these wings pack a punch of flavor that will leave you craving more. Whether you’re hosting a game day party or simply treating yourself to a tasty snack, these gluten-free buffalo wings are sure to be a hit.
Gluten-Free Buffalo Wings
Ingredients:
For the Wings:
2 pounds chicken wings, separated into drumettes and flats
1 cup gluten-free flour blend
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional, for extra heat)
1 tablespoon baking powder (ensure it’s gluten-free)
Oil for frying (canola, vegetable, or peanut oil work well)
For the Buffalo Sauce:
½ cup Frank’s RedHot Original Cayenne Pepper Sauce (or any other gluten-free hot sauce)
¼ cup unsalted butter
1 tablespoon honey or agave syrup (optional, for a touch of sweetness)
1 teaspoon Worcestershire sauce (ensure it’s gluten-free)
½ teaspoon garlic powder
Directions:
Prepare the Chicken Wings:
Rinse the chicken wings under cold water and pat them dry with paper towels. This helps ensure they become crispy when fried.
In a large bowl, mix the gluten-free flour blend, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder.
Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour.
Fry the Wings:
Heat oil in a deep fryer or large pot to 375°F (190°C). Make sure there is enough oil to fully submerge the wings.
Fry the wings in batches, being careful not to overcrowd the fryer. Cook each batch for 8-10 minutes, or until the wings are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the wings from the oil and place them on a wire rack or paper towels to drain any excess oil.
Prepare the Buffalo Sauce:
In a small saucepan over medium heat, melt the butter.
Add the Frank’s RedHot sauce, honey or agave syrup (if using), Worcestershire sauce, and garlic powder. Stir to combine.
Bring the mixture to a simmer, then remove from heat.
Toss the Wings:
Place the fried wings in a large mixing bowl.
Pour the buffalo sauce over the wings and toss them until they are evenly coated.
Serve:
Transfer the coated wings to a serving platter.
Serve immediately with celery sticks and your favorite gluten-free dipping sauce, such as ranch or blue cheese.
Enjoy your crispy, tangy, and spicy gluten-free buffalo wings!
Source link
