Buffalo Style Hot Wings

[Niteyx13]

Does anyone know if there is gluten in hot wings? I know that some; if not all, contain soy sauce - but I don't know what else. I wrote The Native New Yorker about their ingredients and I guess they didn't think me an important customer because they didn't write me back (too bad for them cuz I used to eat there all the time). Any recipes? Any places that may have them? Thanks!

Deanna

[angel-jd1]

Deanna-

I was checking out some of the hot wing recipes on allrecipes.com I have never had them before (I know I know, I MUST live under a rock!!) Just looking at some of the recipes raised a few red flags:

some are deep fried (cross contamination)

hot sauce (ones i have checked on are not gluten-free)

SOO many spices (need to use a gluten-free brand to be ok)

All Purpose FLOUR (some of the recipes contain this)

Blue Cheese Dipping Sauce (we aren't supposed to have blue cheese)

It sounds like this is a sort of thing that you would be better off making at home. You just need to find gluten-free ingredients and go from there Good luck, and here is one of the recipes from allrecipes.com

-Jessica

Restaurant-Style Buffalo Chicken Wings

Submitted by: Kelly

"This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them."

Yields 10 chicken wings.

oil for deep frying

1/4 cup butter

1/4 cup hot sauce

1 dash ground black pepper

1 dash garlic powder

1/2 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

10 chicken wings

1 Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

2 In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

3 Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Makes 5 servings

[Niteyx13]

Oh, that is what I figured. That is gonna be a hard one to give up: Native New Yorker! But, I will just make my own (and I always eat mine with ranch...yummm). They may not be as good, but I am sure I will figure out something close. Thanks!

Deanna

[lovegrov]

Hot wings are like anything else, you need to check them out individually.

Frank's Red Hot sauce (all flavors) is gluten-free and it's got a great and simple recipe on the back. Mix Frank's with some butter, broil the wings in the oven, and dip. Amazingly good without going to a lot of trouble. And Frank's isn't so hot you can't taste anything.

As for blue cheese, it's not true that we have to avoid it altogether. The fact is that almost all blue cheeses made in the U.S. are started on an artificial medium, not on bread. Even if one IS started on bread, there's a serious question about whether any gluten is transferred (or if it's tranferred whether it's enough to even be measureable; they use just a tiny, tiny amount of starter for hundreds of pounds of cheese). Outback blue cheese dressing is gluten-free. I think Boar's Head blue cheese is. Treasure Cave used to say it was gluten-free, then they changed their minds, possibly as a CYA.

richard

[angel-jd1]

Richard-

I would be interested in reading your research, I have always heard to stay away from ALL veined cheeses. Please post the info thanks!!

-Jessica

[lovegrov]

I'm not sure where it is now but I'll try to look it up (I have to leave for the dentist in a minute). I don't keep it around because I thought it was generally understood that we do not have to avoid all veined cheeses.

I CAN tell you that Cynthia Kupper of GIG says Outback blue cheese dressing is gluten-free. Marie's says it's blue cheese dressing is gluten-free. I THINK (have to double check) that Kraft says its BC dressing is gluten-free. Staying away from ALL veined cheese is one of those celiac urban legends. It's simply not necessary.

I do know that a person on the delphi forums celiac list did some research and found that almost all U.S. blue cheeses use an artificial medium, not bread. This isn't scientific research, it's simply the cheese industry telling us they don't use bread crumbs any more. And the question about whether the gluten transfers was raised by a cheesemaker who wrote the St. John's list years ago, so that one might be hard to find.

Bottom line is call the manufacturer, just like with anything else.

Stilton does say that its veined cheeses contain gluten.

richard

[angel-jd1]

Sure I'd love to read it!!

Thanks

-Jessica

[Guest shar4]

Hi all,

I haven't been here in a while, but as a person who grew up in the Buffalo area, I am a person who ADORES wings. Franks hot sauce and butter over wings that have been fried, is the classic way to have wings. It was not until I moved out of the area, that I ever had wings that had a flour component to them. They are equally good, and less fattening done in the oven and then put them in the sauce.

Amazingly enough, with all the tummy troubles I have had, I can eat HOT wings and have no problems at all!!!!

Sorry, Just had to put that in there.

On another note, I have had blue cheese in a salad, (not dressing) and my mouth and tongue got kind of numb and tingly.

Sharon

[lovegrov]

More veined cheese info:

Here's what Outback says about the blue cheese they use:

> The mold for our Blue is not cultured on bread or rye. This was

> a process that was used many years ago. The mold is produced in

> a product called AGA, this is a product that when heated becomes

> a liquid and mold is formed and then is cooled down and

> hardened and the mold is then scraped off.

> *The brand of our Blue Cheese is called Green Island and is

> produced by St. Clemens - Bornholm Dairy in Denmark.

Although I have not located any here yet, this brand is carried by Wegman's, A&P, and King Kullen (all apparently in the NorthEast).

Boar's Head, Saga (a blue veined cheese, and Stell (Wisc.) definitely say their blue cheese is gluten-free. Litehouse, Marie's and Kraft (double check this one) say their dressings are gluten-free.

Maytag grows its culture on bread and so won't guarantee it's gluten-free, but it tests negative for gluten.

Stilton is on the UK safe list but they won't say it's gluten-free for the U.S. Nonetheless, Stilton told one questioner from Delphi that they add 4 grams of culture to a 4-million gram vat. That's one part per million (5 or 6 parts is the lowest you can even test for). And only a miniscule fraction of that four grams (if any at all) is gluten. You're taking more of a chance every time you eat out or buy a processed food.

Let me be clear that while I no longer worry about blue cheese, I am not urging anybody to eat a blue cheese with a culture started on bread. I am telling you, however, that there are a number of veined cheese out there that were started on other mediums and are without question gluten-free. You do not have to avoid all veined cheeses.

richard

[angel-jd1]

Oh sorry Richard, I could have looked THOSE things up, I thought you meant you had actual articles of research on the subject.

-Jessica

P.S. I have gotten sick from blue cheese before also!! and don't have dairy problems

[Guest Libbyk]

thank you richard! I was so sad to give up blue cheese altogether. I plan on doing some more research on which specifically I can have, but this is a little present for me.

Lib

[Niteyx13]

Thanks for the great replies. I have been craving hot wings for 2 and a half weeks now! It's great there are some things out there to try.

Deanna

[Niteyx13]

I had to add a follow up reply.

I went and bought the Frank's sauce, and made buffalo wings for dinner tonight.

Oh, Wow! They are soooooo good. If anyone here loves buffalo wings you must try Richards idea.

Thanks Richard!

Deanna