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"dusted" Chicken Wings

kitten37

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kitten37 Newbie
kitten37
Posted

It's my boyfriends birthday this weekend and one of the biggest things we are missing since going gluten free is wings. I make my own sauce always but the dusting is what I am curious about. Does anyone have a suggestion of what will work out as close to flour as possible? It would be such a huge help. Undusted wings would be fine for me but it's his birthday so I need to start figuring out options that will work for both of us! :rolleyes:

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larry mac Enthusiast
larry mac
Posted
It's my boyfriends birthday this weekend and one of the biggest things we are missing since going gluten free is wings.....

I second that. I miss my Hooters wings. It's nice you are thinking of making his birthday special. My wife once took me to Hooters for Valentines Day. We never forget stuff like that.

best regards, lm

JennyC Enthusiast
JennyC
Posted

I use the featherlight mix for most things including dusting/dredging meat. The cornstarch in it makes it crispy.

Featherlight mix:

1 cup white rice flour

1 cup cornstarch

1 cup tapioca starch/flour

1 TBSP potato flour (you can leave this out if you don't have it.)

Mind sharing your sauce recipe? I love wings! :D

Jujbe Rookie
Jujbe
Posted

I've made Asian meals that call for a 'dusting' but in Asian food, it always seemed to be cornstarch, rice flour or arrowroot flour that's used. I've had better results with food crisping nicely with cornstarch than it did with flour. SO I'd say just go ahead & use whatever starchy flour you have on hand & keep track of which one you prefer (if there's a difference to you).

kitten37 Newbie
kitten37
Posted
  • Author

Thank you for all the replies. I'm making them tues and have to make a few alterations with the brine....using a gluten free beer for the first time (bloody expensive and I only ever had a taste for imports so thats saying a lot...lol) If it is successful I'll share it. If not I will when I figure out how to make it good again ;)

kitten37 Newbie
kitten37
Posted
  • Author

Ok so I strayed from the plan. I didn't want to get too experimental for his b-day wings so I did another old favorite.

I call them Pauline's Hot and Honey wings. I actually make them a multitude of ways by changing the rub. Here's what I did last night.

Rub: Chinese five-spice powder (Equal parts ground: cinnamon, cloves, fennel seeds, star anise and szechwan peppercorns)

I use this mix a lot so I always have a large fresh batch available, so I really am no help with proportions or measurments actually needed to make for this alone.

1. In a large bowl toss to lightly coat a few wings at a time. Then place wings in a large ziploc bag and into the fridge they go overnight.

2. Next day in a large bowl mix oil, cayenne pepper (this doesn't bring much heat to the table because the honey cancels it out I've found), fresh black pepper and salt (I use kosher)

Preheat Oven to 500 deg F

3. roll each wing in this mixture and let excess oil drain off before placing on a foil covered large baking sheet.

4. Mix 3/4c honey with a Tbsp butter and any hot sauce you like (personal prefference of how hot u like things should be taken into account here) and cornstarch (I mix by eye but roughly 3 teaspoons), Whisk together and let sit until later

5. Arrange wings on the sheet leaving a good pinky finger tip width between

6. Into the oven (if you have a lot of wings as I do you may need to do multiple trays but only put one in at a time on centre rack.

7. cook 7-8 min on one side (or until they look a bit browned and then flip all wings for another 7-8min.

8. Remove from over drain off oil and fat place wings in a semi-deep but broad and large pirex baking dish.

9. Repeat cooking/draining steps for any remaining wing trays.

10. Reduce oven temp to 325 deg F

11. Pour Honey mixture over wings, turn and toss gently to coat.

12. Back into the oven to bake at least 30min minimum, check every 10 min rolling, with a large spoon scoop wings from bottom to the top to keep them alll saucey! The wings are ready when the sauce has gotten nicely browned and thick.

13. Let rest out of oven for 5-10 min and enjoy

Note the honey will coat the wings keeping them very moist inside as well as they stay HOT inside forever so be carful biting into them.

Also the baked honey is very easy to clean off a glass dish with hot water so don't worry toomuch when you see it caking and crusting on your pan :D

Wonka Apprentice
Wonka
Posted
Ok so I strayed from the plan. I didn't want to get too experimental for his b-day wings so I did another old favorite.

I call them Pauline's Hot and Honey wings. I actually make them a multitude of ways by changing the rub. Here's what I did last night.

Rub: Chinese five-spice powder (Equal parts ground: cinnamon, cloves, fennel seeds, star anise and szechwan peppercorns)

I use this mix a lot so I always have a large fresh batch available, so I really am no help with proportions or measurments actually needed to make for this alone.

1. In a large bowl toss to lightly coat a few wings at a time. Then place wings in a large ziploc bag and into the fridge they go overnight.

2. Next day in a large bowl mix oil, cayenne pepper (this doesn't bring much heat to the table because the honey cancels it out I've found), fresh black pepper and salt (I use kosher)

Preheat Oven to 500 deg F

3. roll each wing in this mixture and let excess oil drain off before placing on a foil covered large baking sheet.

4. Mix 3/4c honey with a Tbsp butter and any hot sauce you like (personal prefference of how hot u like things should be taken into account here) and cornstarch (I mix by eye but roughly 3 teaspoons), Whisk together and let sit until later

5. Arrange wings on the sheet leaving a good pinky finger tip width between

6. Into the oven (if you have a lot of wings as I do you may need to do multiple trays but only put one in at a time on centre rack.

7. cook 7-8 min on one side (or until they look a bit browned and then flip all wings for another 7-8min.

8. Remove from over drain off oil and fat place wings in a semi-deep but broad and large pirex baking dish.

9. Repeat cooking/draining steps for any remaining wing trays.

10. Reduce oven temp to 325 deg F

11. Pour Honey mixture over wings, turn and toss gently to coat.

12. Back into the oven to bake at least 30min minimum, check every 10 min rolling, with a large spoon scoop wings from bottom to the top to keep them alll saucey! The wings are ready when the sauce has gotten nicely browned and thick.

13. Let rest out of oven for 5-10 min and enjoy

Note the honey will coat the wings keeping them very moist inside as well as they stay HOT inside forever so be carful biting into them.

Also the baked honey is very easy to clean off a glass dish with hot water so don't worry toomuch when you see it caking and crusting on your pan :D

Those sound tasty. I have been making a nice chicken wing recipe for years (used to date a cook from a chinese restaurant in China Town.

I brown wings in a wok with garlic. While browning I mix together soysauce 1/2 cup maybe with equal amounts of sugar (this is not a skinny recipe) and a few dried hot chilis. I add this to the browned chicken and cook on med-high until the sauce is a sticky dark coating. My kids get me to make these for every class party. All the kids just expect them now. lol

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kitten37 Newbie
kitten37
Posted
  • Author

Those sound great.....I use my wok for everything else I just never would have thought for that. I'm going to have to try it :D

Also I don't know a single way to make wings "skinny" lol

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