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    Jefferson Adams
    Jefferson Adams

    Great Buffalo-style Chicken Wings (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Good, spicy chicken wings are a heavy favorite in my world, and another tasty favorite that I've had to skip when dining out, due to the fact that they are nearly always dredged in flour before cooking.

    This recipe will help you recreate the taste of your favorite restaurant wings. They are sure to please your guests, and make a big hit at the next showing of Monday night football, or your weekend sporting events.

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    The finished Buffalo-style chicken wings. Photo: CC--rickIngredients:
    24 chicken wings
    1 cup tapioca flour
    ½ teaspoon paprika
    ½ teaspoon cayenne pepper
    ½ teaspoon salt
    ¼ teaspoon garlic powder
    ¼ teaspoon onion powder
    ½ cup Louisiana Hot Sauce (gluten-free)
    ½ cup butter
    1 dash ground black pepper
    oil for deep frying

    Directions:
    In a small bowl mix together the tapioca flour, paprika, cayenne pepper and salt.

    In a large glass dish, toss chicken wings with flour mixture until evenly coated. Cover dish or bowl and chill in the refrigerator for an hour or so.

    In a deep frying pan, heat oil to 375 degrees F (190 degrees C). Use just enough oil to fully cover wings, about an inch or so.

    In a small saucepan over low heat, combine butter, hot sauce (Louisiana brand is gluten-free), pepper, onion powder and garlic powder.

    Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

    Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Pull finished wings from the pan and place on paper towel to dry.

    Once the wings are dry, place them in a serving bowl. Pour in the hot sauce mixture and mix well. Serve with your favorite gluten-free Ranch Dressing (I like Open Original Shared Link.



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    Guest Taryn Kelley

    Posted

    I just made these tonight and they are absolutely delicious! I used coconut butter instead of dairy butter to make it dairy-free though. I highly recommend trying out this recipe, you won't regret it!!!

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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