Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Buffalo Wings

jkmunchkin

Recommended Posts

jkmunchkin Rising Star
jkmunchkin
Posted

Completely random since I don't even eat them that much but last night I had this craving for buffalo wings. I was trying to think if they are breaded or just fried in oil and then have the sauce added. If the sauce is gluten-free would these be ok?

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

It depends on the brand or the restaurant. Most restaurant ones are not breaded but most commercial store brands do have gluten.

richard

KaitiUSA Enthusiast
KaitiUSA
Posted

Most placesI have been to have buffalo wings that contain gluten.

Guest kfrancisvt
Guest kfrancisvt
Posted

I was watching 30 Minute Meals with Rachael Ray on the Food Channel today and she was making Buffalo Wings. She used pancake mix and hot sauce with water as her base. But I think every place makes them differently but I would guess that they use flour.

grantschoep Contributor
grantschoep
Posted

Other than breaded hot wings, which are of course disgusting. I have never heard of a buffalo sauce/hot sauce combo used in wings having any flour or gluten. I've held parties for years before I was gluten intolerance, and have never made any wings with a sauce that has that. Buffalo wings are one of the fairly simple things you can make your self. I hate going to restaraunts/bars for them cause so many make nasty sauces, or the wings just suck.

Here's what I do for wings, been doing this for years.

Buy wings, split em, pull skin off.

make up your sauce, I usually use a mix of Franks Red Hot, Butter, and Yucantan Sunshine, sometimes with Crystal or Pico Pica too.

Heat the sauce on the stove while the wings cook

Once wings are about done, dunk the wings in the sauce, let em sit for a few minutes.

Then through the wings back on the grill. This is the step alot of bars can't get. Hot wings aren't supposed to be sloppy wet with sauce. Cook it in a bit. I usually do a double dunk in the sauce. Just need to keep the grill cool enough so the wings do get overcooked.

I've probably cooked up at least 1 ton of wings in the last 5 years.( I used to have lots of parties) Never came by a "good" sauce with gluten.

If in doubt, trust Frank Red Hot. I buy it by the gallon... :>

grantschoep Contributor
grantschoep
Posted

OK let me add, I wouldn't trust any bars wings that I don't know how they were made. I just jumped on this post as I am, of course, very religous about hot wings. You also need to be carefull, as some places deep fry the wings, this does add an interesting twist to hot wings, but most places also cook breaded things in those fry'ers.

lovegrov Collaborator
lovegrov
Posted

Different places do different things. I agree with the comment that battered buffalo wings are disgusting.

Buffalo Wild Wings wings are gluten-free except the teriyaki flavor and another one that has soy sauce. They do cook them in oil but the unbattered wings are the only thing cooked in that oil. The sauce is put on after the cooking. I know all of this because I asked.

As far as I'm concerned, the Frank's and butter mixture makes the best darned wings.

richard

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      129,890
    • Most Online (within 30 mins)
      7,748
    Kathryn sealey
    Newest Member
    Kathryn sealey
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Virus, celiac disease or both?

      By trents · Posted

      First, I hope you know that celiac disease is not an allergy to gluten. It is an autoimmune disease reaction that is triggered by gluten consumption. Allergies don't trigger immunes responses whereby the body attacks it's own tissues but this is what is actually happening with celiac disease and what distinguishes celiac disease from NCGS (Non Celiac Gluten Sensitivity).  Second, though I think your question other question has already been answered. Since the tTG-IGA antibody test is only 90 to 98% specific, elevated values for this test will be have non-celiac disease causes in 2 to 8 out of 100 cases. I realize that is addressing your question in a general way but the non-celiac causes have also be covered in this thread, though not to  the granularity of giving percentages to each non-celiac cause. Not sure why that is important to you at this point. First, you need to separate whether it is due to celiac disease or not. If not, then start sorting out what the other cause is. But as I stated above, by far the most likely cause is celiac disease so that is the place to start. Sure, we get it. Having  to eliminate gluten from your life spells huge culinary and social changes and challenges. But it's still better than facing cancer or host of other diseases that less definitive antidotes and outcomes. With celiac disease you don't even have to worry about taking medications because, as of now at least, there are none. The treatment is very straightforward. Avoid gluten.
    • Shining My Light
      Virus, celiac disease or both?

      By Shining My Light · Posted

      @trents This info is so helpful and I’m absorbing it all. My blood tests were almost a month ago and I feel like it came out of left field. I never even heard of term “silent celiac.” I thought celiac gave you violent diarrhea when you consumed a tiny bit of gluten. That’s it. Not that it damages your small intestine, not that it made the absorption of vitamins and minerals compromised. None of it. To me it was just an allergy to gluten.  My close family and friends think I’m crazy for even giving it a second thought because “no symptoms, no worries.”  It’s unfortunately hard for me to let something go that I don’t know enough about. Therefore all the research came into play.  I’m glad I’ve joined this forum. It’s more helpful to talk things through with people than looking through cases studies without being able to ask questions. I’m on the fence right now on what my odds are. I don’t know enough about the other variables and probability of why a TTG level would be raised.  The questions I still have lingering are:  -what are the odds that these levels are raised in something other than celiac? For instance of all positive TTG tests that have been done how many of those are from celiac? I know it’s a big ask but to me that’s something that is super unclear to me.  - what are the TTG levels in something other than celiac? (I.e. in things like type 1 diabetes, rheumatoid arthritis, hepatitis, viruses, NCGS, etc, are the TTG levels the same as those that have celiac, higher or lower?)  - even if it’s not celiac and it’s NCGS, if my body is “responding” to gluten, and creating antibodies to it, wouldn’t that be something to avoid anyway? Maybe not doing the damage but still my body doesn’t like it?  -could I really possibly follow a gluten free life as close as I follow Jesus?  Definitely understand now that key piece of needing an EGD. It’s looking at things from another angle. Also with all the other associated blood work, more angles.  I would like to say please forgive me if any of my questions seem as though I’m trying to be difficult. Making lifelong decisions is hard.  I do have decisions to make as you have said. I clearly will need convinced in order for this to be something to be committed to.  I would hope that there will be something in the future that comes out that will offset gluten in bodies the same was it does for sugar in diabetics.  My compassion is far greater for anyone carrying the burden of celiac than it was a month ago knowing what I know now.  I appreciate you helping me work this out, in real time. It’s been lonely up to this point. Only me talking about what I’ve read to people who don’t think I should be bothering with it any further. 😆 So thank you! 🙏            
    • trents
      Probably celiac but also confused

      By trents · Posted

      Lot's of folks would trade places with you with regard to the unintentional weight loss. Seriously, though, I would be concerned about vitamin and mineral depletion due to malabsorption in the small bowel. One thing you can do now to address that which will not jeopardize the accuracy of further testing for celiac disease would be to start taking some high potency vitamin and mineral supplements. Make sure they are all gluten free if you will continue to use them - after diagnosis, that is. Wheat starch is sometimes used as a filler in pills. A multivitamin may not be potent enough. So, I would go for a B-complex, magnesium glycinate (the form of magnesium is important for good absorption and to prevent a laxative effect), zinc picolinate, and D3 (around 5000IU daily). These are supplements we routinely recommend on this forum to newly diagnosed celiacs and in view of your dramatic weight loss it would likely be appropriate for you as well. It often takes around 2 years for the villous lining of the small bowel to fully heal after going gluten free and until then, nutrient absorption will be compromised. The small bowel is the section of the intestines where all of our nutrition is taken up. Keep us posted.
    • terrymouse
      Probably celiac but also confused

      By terrymouse · Posted

      I'm 5'2" so it's weight I could afford to lose. I guess what's concerning is that it's not on purpose, I haven't been active because I don't have much energy, and it's been steadily going down since I started keeping track of it. So I'm not too worried about where I'm at right now, but it's something I'm keeping an eye on.
    • trents
      Probably celiac but also confused

      By trents · Posted

      A classic case of more than one medical problem going on at a time. We often forget that can happen. Are you concerned about your weight loss? Is your current weight too thin for your height, gender and general build?
×
×
  • Create New...