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  • Jefferson Adams

    Roasted Buffalo-style Chicken Wings (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Celiac.com 02/05/2014 - This recipe offers two ways to make Buffalo-style chicken wings. The first is a simple, roasted version of the traditional style wing with Buffalo sauce.

    The second is my personal version of the first, and includes some spices you can add as desired. This recipe makes about 40 pieces, enough for about 10 servings.



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    Photo: CC-- Steph YauIngredients:

    • Oil for greasing the oven rack
    • 20 chicken wings
    • Salt and black pepper
    • 1 stick butter
    • 4 tablespoons gluten-free cayenne pepper hot sauce or other hot sauce of choice
    • 2 tablespoons gluten-free cider vinegar

    Spices (as desired):

    • 1½ teaspoons ground white pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons paprika
    • 1½ tablespoons lemon pepper

    Directions:
    If you're using the spices, then mix them together in a small bowl ahead of time.

    Wash, drain, and dry wings. Heat the oven to 450°F.

    Lay a sheet of aluminum foil on the lowest rack of the oven. Remove the middle oven rack and grease it with oil. Remove the small tip of each wing and discard. Cut each wing into two pieces by cutting at the joint between the bones.

    Season the wings with salt and pepper, or with spices, as desired. Arrange the wings on the greased oven rack so they don't touch. Return the rack to the middle of the oven—making sure there’s foil beneath all the wings to catch their fat—and lower the temperature to 350° F. Roast the wings for 35-40 minutes. Turn them over, and roast another 20 minutes.

    At this point, should be golden brown and crispy on the outside, and, juicy inside. For well done wings, roast for another 10-15 minutes. For the Buffalo-style sauce, melt the butter in a small saucepan over medium-low heat. Stir in the hot sauce and vinegar. Drizzle sauce over wings, or serve on the side for dipping.

    I like to have plenty of gluten-free Ranch or bleu cheese dressing on hand, along with lots of vegetables. And of course, gluten-free beer.


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  • About Me

    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, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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