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.
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
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 Annie's Naturals Cowgirl Ranch Dressing).