Tuesday, June 26, 2007
O Give me a Home...
Where buffalo wings roam, and the skies are not cloudy all day!!!
Okay, so we're a little far south of Buffalo (about 6 hours to be precise), but wings are still a hit in this house. Even my seven year old likes a wing or two! Although, she prefers the "southwest" way of dipping in Ranch vs. Blue Cheese. Well, she did spend some of her formative years in Phoenix! Explains everything.
Well, this recipe is really easy. The hardest part is the oil...deciding on deep frying or not. Deep frying works best. You can pan fry in about 1/4" of oil, but they don't have the same crispy texture on the outside. Don't get me wrong...still delicious, but not over the top! :D
There's a place in Phoenix that has pretty good wings, our best guess is that they deepfry, sauce, bake, sauce again...so that's the method we follow.
I serve with the traditional celery sticks, carrots sticks, and as if there's any other dipping method, Blue Cheese Dressing. I chose Kraft because of the companies reputation for reporting allergens.
Gluten Free Buffalo Wings
20 to 30 chicken winglet pieces, cleaned with skin left in tact
1/2 cup rice flour (prefer white rice)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
tiny dash baking powder
1/3 Cup melted Butter
1/2 Cup Franks Red Hot Sauce
Mix hot sauce and butter together well and set aside.
Set oven to 425 degrees.
In a gallon sized plastic bag, put in the flour, garlic powder, onion powder, salt and baking powder. Close up and shake for a few shakes to mix it all up. Add chicken pieces (divide into two batches if necessary). Close again and shake well to be sure to coat all the pieces.
In a deep fryer (or large dutch oven) heat 1 qt oil to 375 degrees. Add wings 10 at a time. Cook about 12 minutes - be sure to flip about halfway thru. Remove to drain on a paper towel. Repeat until all of the wings are done (allow oil to regain temperature between batches - I find a thermometer handy for this).
After all the chicken wings are fried, coat them in about 1/2 of the sauce. Mix around so well coated with the sauce.
Place wings in a single layer on a baking sheet. Place in preheated oven for 10 minutes, flip and bake for another 10 minutes.
Coat with last half of sauce just before serving.
NOTE: you can skip the "frying" step and to a pan fry in 1/4" of oil instead of deep frying. Again, they will not have as crispy a texture.
ENJOY!!! (with LOTS AND LOTS of napkins!)