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!)


Lea Ray said...

Buffalo Wings are the ultimate. We like to go out on Thursday nights with friends for wings. The bar that we go to has 10 different varieties so everyone gets a different one and we all share. It's always a good time.

Anne said...

You didn't cook those in the same oil as the onion rings, did you? ;o)

kbabe1968 said...


Slacker Mom (aka Mrs. GF) said...

I love buffalo wings they completely rock.

I'll need to make some soon, now that I have seen them here!!


Swarovski crystals said...

They sound great don't have a deep fat fryer so will have to try the pan method with Olive oil. What's Blue Cheese Dressing? don't like the sound of it think I will try plain or honey dressing. The peanut butter brownies were great by the way and my 3 year old daughter loved them (some food tips for smaller kids would be great).

Liz said...

yes! totally been thinking about making wings for my celiac husband lately. thanks for the recipe!

Sea said...

You have inspired me to make a vegetarian version with tofu. (Bet you didn't expect to hear that! haha) I'm very intrigued by this combo of ingredients- looks yummy!


Visit my GF blog at:

Anonymous said...

My ENTIRE family has one form or another of autoimmune diseases, including Celiac. This recipe looks great - I can't wait to try it. I noticed your favorite websites for all things GF so I was surprised you don't have www.NedLife.com - this is my 'go to' website for all things not only GFCF but all things healthy! Give it a try - I think you'll become a fan!

Faythe, Petite Kitchen Author said...

OMG. I just want to reach through this darn screen and eat it. Grrr. Someone has to invent a way to do that...

Stephanie Riel said...

Hi. I'd like to talk to you about getting your permission to use this recipe on my column for Examiner.com I can't find your email address anywhere and need to talk to you as soon as possible. Looking forward to connecting with you! My email is ss.riel@gmail.com


Diana G. said...

I made a batch of these tonight using 3.18lb of "buffalo" cut chicken wings from Whole Foods. This worked out to about 32 wing pieces. The recipe worked like a charm! I had to double the "sauce" portion of the recipe because the wings soaked it right up so I used the entire portion the recipe calls for to toss the wings prior to going in the oven, and then made 2/3 of a new batch to toss them in at the end. SO delicious! The hardest part is waiting for the darn oil to reheat in between batches.
Note: It took four batches for me to fry these, at about 13 minutes a batch, and 8-10 minutes in between batches to let the oil reheat. Make sure you time your dinner accordingly!

I also used more than 1qt. oil. This recipe has already earned its place as an instant classic in my household! Amaaaaazing :-)