Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chicken Wings.

MySuicidalTurtle

By MySuicidalTurtle
in Gluten-Free Restaurants

Recommended Posts

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I was watching Restaurant Makeover on The Food Network and the Chef told how he made their chicken wings. He said some of the normal things you think of and then he said he uses a little flour! I would never have thought that by looking at them! So, just make sure to ask before eating them because who knows who else uses some flour, too.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mightymorg Rookie
mightymorg
Posted

I used to work at a certain restaurant know for the wings and it depens if they're breaded or not. Breaded wings are coated in a blend of flour and spices, whereas other wings (we called them "naked" at Hooters) don't have a breading--they're pulled/chopped, fried, and sauced. However, those wouldn't be safe anyway because they are fried in the same friers and sauced in the same bowl.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted
  • Author

These were not th breaded wings! They were what you would call "naked." You couldn't tell by looking at them he put a little flour on them.

Carriefaith Enthusiast
Carriefaith
Posted
These were not th breaded wings! They were what you would call "naked." You couldn't tell by looking at them he put a little flour on them.
Wow, thanks for letting us know. Why do people need to put flour on everything. Oh look here is a banana! I might as well dust it in flour because I can!
happygirl Collaborator
happygirl
Posted

It's been posted here before, but the wings and sauce (except for two? of the sauces, I think) are safe at Buffalo Wild Wings, in case anyone is interested. I've eaten there a few times and have had great experiences. Yay for no flour!

jkmunchkin Rising Star
jkmunchkin
Posted
Wow, thanks for letting us know. Why do people need to put flour on everything. Oh look here is a banana! I might as well dust it in flour because I can!

That banana comment made me laugh : )

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Well,

From a culinary perspective, the dusting of flour accomplishes a few things -- it enhances presentation, it enables the product to hold seasoning in the flour crust, it also enables the chef to pinpoint when an item may be cooked thorughally (look at the breading) and it assists texture.

Chciken wings are almost never safe in a restaurant if they are fried -- too much cross contamination with other things in the fryer (crab cakes, mozerella stix, fried mushrooms, etc)

BW3 is a good place for wings -- they have dedicated fryers for their wings -- I love the spicy garlic sauce!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Rusla Enthusiast
Rusla
Posted

Breading food also locks in the moisture.

But I do agree with why do we need wheat in everything. There is no way we need wheat in hair, skin, toothpaste and other such products. They have used wheat and gluten so much in everything that could be the cause of a great deal of people being Celiac or gluten intolerant.

It is just like all the garbage and preservatives the put into meat, and other foods that cause or promote allergies and other problems. I am amazed they don't think they need to flour my car.

Believe it or not I have just found out in the scoopable cat litter unless they say other wise, they have wheat in them to cut down the odor. I have two large boxes left and have to use them up before I can go for the flushable stuff, which has no wheat.

So everyday when I scoop out the box, I get glutened.

Carriefaith Enthusiast
Carriefaith
Posted
Believe it or not I have just found out in the scoopable cat litter unless they say other wise, they have wheat in them to cut down the odor. I have two large boxes left and have to use them up before I can go for the flushable stuff, which has no wheat.

So everyday when I scoop out the box, I get glutened.

:o Wheat in cat litter! Now that's taking it too far.
CeliaCruz Rookie
CeliaCruz
Posted
Why do people need to put flour on everything. Oh look here is a banana! I might as well dust it in flour because I can!

LOL! I totally share your frustration with the fact that flour is in everything...

....but a banana dusted with flour and then deep fried would taste really really good. Especially with a caramel sauce and some vanilla ice cream. I just spaced out for ten minutes thinking about it.

Of course you could substitute corn starch or rice flour and accomplish the same effect more or less.

luvs2eat Collaborator
luvs2eat
Posted

All the hot wings recipes I have contain flour. I've never liked them, so it's not a prob... but the flour was in the hot sauce, not dusted on the chicken itself.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Luv,

check out BW3's sauces

Open Original Shared Link

I buy the Spicy Garlic, the Mild, the Medium and the Sweet BBQ all the time.

The Teriaki is not gluten-free and one other one (I can't remember)

grantschoep Contributor
grantschoep
Posted
:o Wheat in cat litter! Now that's taking it too far.

Heck, I was just buying litter the other day when I noticed.... they are selling an alternative to traditonal cat litter. Its basically a box full of wheat.

Seriously, it says "wheat is better, its natural, for you and your cat..."

Check it out!

Open Original Shared Link

Luv,

check out BW3's sauces

Open Original Shared Link

I buy the Spicy Garlic, the Mild, the Medium and the Sweet BBQ all the time.

The Teriaki is not gluten-free and one other one (I can't remember)

Does anyone have a list/response from BW3 on things that are gluten-free there. About a year ago, they opened a BW3 right across the street from where I worked. I was pretty excited, like most resaraunt wings, they aren't the greatest, but they weren't bad. About a month later I found out I had celiac. And never went their again.

lovegrov Collaborator
lovegrov
Posted

It's true that BWW wings are gluten-free. The fryer they use for the regular wings is JUST for those wings, and the sauces are applied after cooking. The teriyaki and Thai are the only flavors that are NOT gluten-free.

As far as hot, Frank's is mostly definitely gluten-free and the hot wing recipe on the back is the best.

richard

Felidae Enthusiast
Felidae
Posted
Heck, I was just buying litter the other day when I noticed.... they are selling an alternative to traditonal cat litter. Its basically a box full of wheat.

Seriously, it says "wheat is better, its natural, for you and your cat..."

They gave me that wheat litter when I adopted my second cat, so I tried it. My oldest cat decided it tasted better than his cat food! I had to get rid of it. But that was funny (for about a second) to see him eating brand new litter for the new kitten in the brand new litter box. The look on his face was classic when I told him it wasn't for eating.

  • 9 years later...
Kimmylovespink77 Newbie
Kimmylovespink77
Posted

I agree that bww wings are great and I used to work there! Unfortunately we do not have dedicated fryers in our store seafood is placed in the same fryer! I am concerned with the post who said we do! Always ask management before you order! People with a seafood allergy or gluten allergy should be aware to prevent any issue! I was always able to have the kitchen prepare food with my guests allergies in mind!

kareng Grand Master
kareng
Posted

I agree that bww wings are great and I used to work there! Unfortunately we do not have dedicated fryers in our store seafood is placed in the same fryer! I am concerned with the post who said we do! Always ask management before you order! People with a seafood allergy or gluten allergy should be aware to prevent any issue! I was always able to have the kitchen prepare food with my guests allergies in mind!

 

 

You are replying to a thread from 2005 - I am sure the restaurant has changed some procedures and ingredients in the last 10 years

Kimmylovespink77 Newbie
Kimmylovespink77
Posted

If you do not specifically ask your wings at bww will be tossed in the same container as boneless breaded wings as Well. That is not policy of the restaurant however it is common practice! Just be cautious and make sure your server and a manager is aware of your sensitivity! And please remember to tip your server well!

Kimmylovespink77 Newbie
Kimmylovespink77
Posted

I worked there in 2014 not 2005 I love that restaurant but there are some untrue statements made here. Just wanted to give some current Feedback! Thank you

kareng Grand Master
kareng
Posted

I worked there in 2014 not 2005 I love that restaurant but there are some untrue statements made here. Just wanted to give some current Feedback! Thank you

 

 

The statements may have been true in 2005 - 10 years ago when the original comments were posted.  Thanks you for updating the info.

CK1901 Explorer
CK1901
Posted

I've had good luck requesting grilled or broiled wings at a lot of local places. If you are going to a chain, that's a different story.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,483
    • Most Online (within 30 mins)
      7,748
    mynameisself
    Newest Member
    mynameisself
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      @Celiac50, Most Celiac patients with a Marsh score as high as yours are more likely to suffer from fat malabsorption and deficiency in fat soluble vitamins, Vitamins A, D, E, and K.   Vitamin A toxicity does not cause Celiac disease.  Your Vitamin A toxicity was probably developed after your diagnosis and subsequent over-supplementation.  Fish contains thiaminases, chemical compounds that destroy thiamine, Vitamin B 1, making the thiamine unusable.  Excessive intake of foods containing thiaminases can precipitate low thiamine.   Low thiamine can also be a result of bacterial or yeast infections.  A high carbohydrate diet encourages Candida and bacterial infections.  High carbohydrate diets promote SIBO and Candida because they feed on the excess carbohydrates and suppress the beneficial bacteria.  Other types of bacteria can take advantage of this and set up housekeeping outside the gastrointestinal tract, including bacterial vaginosis. Thiamine Vitamin B 1 can alter the microbiome.  Thiamine has been shown to suppress Candida, SIBO, and other bacterial and viral infections, and favor the growth of beneficial bacteria.  My SIBO cleared once I supplemented with Benfotiamine, a form of thiamine that has been shown to promote intestinal healing, and a B Complex.  Thiamine works in concert with the other B vitamins and magnesium. Thiamine helps to lower histamine levels by calming mast cells that release histamine at the slightest provocation.   Following the Autoimmune Protocol diet also helped immensely in getting my digestive system calmed and able to tolerate more foods. Have you discussed with your doctor and dietician supplementing essential B vitamins while healing?  What is your Vitamin D level?  Vitamin D helps calm the immune system.  
    • cristiana
      Has anyone ever had Low Ferritin with Elevated MCHC levels?

      By cristiana · Posted

      Update - my Active B12 is 36.  Apparently lab results between 25 and 70 suggest a possible deficiency, anything below 25 is a confirmed deficiency, above 70 is normal.   I am thinking this could be the explanation for my elevated MCHC. Anyway, yet again I find myself bumping along the levels of low normal by British NHS standards, which isn't great, because from what I understand, in the UK our normal levels are set low and 'lower normal' levels would be considered a deficiency in such countries as Germany and Japan. Regarding B12 levels, it doesn't look as if my levels are low enough to be offered B12 injections.  That being the case, I remember reading that sublingual tablets can still be very effective but one particular type is better than another - I can't remember which type.  Can anyone help?
    • cristiana
      Unusual bright yellow but odourless discharge

      By cristiana · Posted

      Hi @Celiac50 If you are after a vitamin A test - sorry - I'm tired so not sure if I'm reading this correctly - perhaps you could try a home test?  I'm in the UK and am currently a bit perplexed about my own vitamin issue and thinking of going to a private lab for tests.  My issues is suboptimal Active B12 (only 11 marks off deficient) but no health professionals seem to be taking any interest in it although this is  my fault as last time I saw my Consultant I failed to mention my symptoms - I had so many other questions to ask him.  Anyway - here are the details for an A test: https://www.medichecks.com/products/vitamin-a-retinol-blood-test?gad_source=1&gad_campaignid=11996732820&gbraid=0AAAAAD9XHFyeAOrxlryOpWS_jXwZ8PCc1&gclid=EAIaIQobChMIyrjj2Pb2jwMVnJJQBh22CTkVEAAYASAAEgIGDPD_BwE
    • Scott Adams
      ointment .

      By Scott Adams · Posted

      If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      Diagnosed with potential Guillain Barre could it be celiac related?

      By Scott Adams · Posted

      This is a very complex and difficult situation, and your intuition about a potential link to celiac disease is medically plausible. While Guillain-Barré Syndrome (GBS) is often triggered by infections, it can also be precipitated by other immune system events, including a significant gluten exposure in a person with celiac disease. The timeline you describe—neurological symptoms appearing after the GI symptoms subsided—is classic for post-infectious (or in this case, post-exposure) GBS. Furthermore, there is a recognized, though rare, neurological condition directly linked to celiac disease called Gluten Ataxia, which affects coordination and can cause gait problems. However, the rapid onset of paralysis and cranial nerve involvement you experienced is more characteristic of GBS than typical gluten ataxia. It's also important to know that a negative EMG early in the course of GBS does not rule it out, and "Functional Neurological Disorder" (FND) is not purely psychiatric; it is a real and complex disorder where there is a problem with the functioning of the nervous system, not its structure, and it can be triggered by physical illness or stress. The most critical step is to continue working closely with your neurologists. You should absolutely bring up your celiac history and your theory, as it is a relevant piece of the diagnostic puzzle. They may consider specific antibody tests related to gluten neuropathy or ataxia to help differentiate the cause. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.