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Celiac.com 06/18/2024 - Crispy, tangy, and irresistibly spicy, buffalo wings are a crowd-pleaser at any gathering. For those who need to avoid gluten, enjoying this classic favorite might seem challenging. However, with the right ingredients and techniques, you can create delicious gluten-free buffalo wings that rival any restaurant version. This recipe ensures that everyone, including those with celiac disease or gluten sensitivities, can savor these mouthwatering wings without worry. The secret to perfect buffalo wings lies in achieving the ideal balance between a crunchy exterior and a juicy, tender interior. By using a gluten-free flour blend and a few simple tricks, these wings come out perfectly crispy every time. Tossed in a fiery buffalo sauce made from gluten-free ingredients, these wings pack a punch of flavor that will leave you craving more. Whether you're hosting a game day party or simply treating yourself to a tasty snack, these gluten-free buffalo wings are sure to be a hit. Gluten-Free Buffalo Wings Ingredients: For the Wings: 2 pounds chicken wings, separated into drumettes and flats 1 cup gluten-free flour blend 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cayenne pepper (optional, for extra heat) 1 tablespoon baking powder (ensure it's gluten-free) Oil for frying (canola, vegetable, or peanut oil work well) For the Buffalo Sauce: ½ cup Frank's RedHot Original Cayenne Pepper Sauce (or any other gluten-free hot sauce) ¼ cup unsalted butter 1 tablespoon honey or agave syrup (optional, for a touch of sweetness) 1 teaspoon Worcestershire sauce (ensure it's gluten-free) ½ teaspoon garlic powder Directions: Prepare the Chicken Wings: Rinse the chicken wings under cold water and pat them dry with paper towels. This helps ensure they become crispy when fried. In a large bowl, mix the gluten-free flour blend, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder. Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour. Fry the Wings: Heat oil in a deep fryer or large pot to 375°F (190°C). Make sure there is enough oil to fully submerge the wings. Fry the wings in batches, being careful not to overcrowd the fryer. Cook each batch for 8-10 minutes, or until the wings are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the wings from the oil and place them on a wire rack or paper towels to drain any excess oil. Prepare the Buffalo Sauce: In a small saucepan over medium heat, melt the butter. Add the Frank's RedHot sauce, honey or agave syrup (if using), Worcestershire sauce, and garlic powder. Stir to combine. Bring the mixture to a simmer, then remove from heat. Toss the Wings: Place the fried wings in a large mixing bowl. Pour the buffalo sauce over the wings and toss them until they are evenly coated. Serve: Transfer the coated wings to a serving platter. Serve immediately with celery sticks and your favorite gluten-free dipping sauce, such as ranch or blue cheese. Enjoy your crispy, tangy, and spicy gluten-free buffalo wings!

Celiac.com 01/13/2022 - Frank's RedHot Original Cayenne Pepper Hot Sauce was a key ingredient in the original Buffalo style chicken wings that set the standard for all to follow. This recipe seeks to recapture the magic of these original wings in a gluten-free style. Frank's is made from "DISTILLED VINEGAR, AGED CAYENNE RED PEPPERS, SALT, WATER, CANOLA OIL, PAPRIKA, XANTHAN GUM, NATURAL BUTTER TYPE FLAVOR AND GARLIC POWDER." While not labeled gluten-free, Frank's contains no gluten ingredients and is considered naturally gluten-free. Again, Frank's is not labeled "gluten-free," so you if this is a concern, choose another trusted brand of hot sauce. Ingredients: Two dozen chicken wings 1 cup tapioca flour ½ cup whipped butter, softened ½ cup Frank's RedHot Original Cayenne Pepper Hot Sauce 1 teaspoon sugar 1 teaspoon baking soda Directions: Mix whipped butter, sugar and RedHot Sauce in medium bowl; set aside. Heat oil in deep frying pan to 350F or 180C. In a large plastic bag, add chicken, tapioca flour and baking soda. Remove coated wings and and place in the fryer in small batches. Fry wings in small batches at 180°C (350°F) for 12 minutes or until cooked and crispy. Drain cooked wings on kitchen paper to soak up any excess oil. Toss wings in sauce mixture until well coated. Serve with blue cheese, ranch dressing, and celery and carrot sticks, as desired.

Celiac.com 01/12/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about the food available at Buffalo Wild Wings. Specifically, is Buffalo Wild Wings gluten-free? The short answer is NO. Here's the rundown. Buffalo Wild Wings is a popular restaurant with locations across the United states and the globe. As you might expect from a place named Buffalo Wild Wings, gluten-free items are few and far between. Buffalo Wild Wings serves chicken wings, chicken tenders, burgers, wraps, fries, and more. A glance at the Buffalo Wild Wings menu shows that they are heavy on traditional wings, burgers and the like, so plenty of gluten. Of the numerous types of wings at Buffalo Wild Wings, the Traditional Wings with Parmesan Garlic Sauce are the only ones without gluten. The ranch dressing is also gluten-free. Also, there are items that are not made with gluten ingredients, such as the Ultimate Nachos with Chicken; French Fries; Chips & Salsa; Santa Fe Chicken Salad; and Buffalo Chips. However, and this is important for people with celiac disease, nothing on the menu appears to be labeled gluten-free, they do not have a gluten-free menu. Moreover, Buffalo Wild Wings uses shared fryers, so even food with gluten-free ingredients is unlikely to be gluten-free as prepared. In short, Buffalo Wild Wings does not advertise its food as gluten-free, and does not promise food that is safe for people with celiac disease or gluten-intolerance. For this reason, we do not consider Buffalo Wild Wings to be gluten-free or safe for people with celiac disease.

Celiac.com 03/07/2020 - If you're looking for a spring-tastic off-the-wall, sure-to-please salad, then this zesty, zingy buffalo chicken salad might be just the thing. This salad is a blend of everything spring. A celebration of lettuce, spinach, cabbage, celery and cool cucumber dancing with bacon, blue cheese and zingy buffalo chicken. Ingredients: Buffalo Sauce Ingredients 16 tablespoons (1 cup or 8 ounces) unsalted butter 2 teaspoons garlic powder 1⅓ cups hot sauce, like Frank’s or Crystal Chicken 1½ pounds boneless skinless chicken breasts 1 cup Gluten-free buffalo wing sauce 2 tablespoon honey Juice of 2 limes 1 teaspoon garlic powder ½ teaspoon onion powder Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil Dressing ½ cup mayonnaise ½ cup sour cream ½ cup buttermilk 2 cloves garlic, minced ¼ cup freshly chopped parsley 2 tablespoons freshly chopped dill 2 tablespoons freshly chopped chives 1½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon onion powder Pinch of cayenne pepper Salad 4 cups chopped romaine lettuce 2 cups baby spinach 1 cup chopped purple cabbage 1 cup of chopped Fuji apple 2 stalks celery, sliced 1 carrot, shredded 1 Persian cucumber, cut into half moons ½ red onion, thinly sliced 1 cups halved cherry tomatoes ¾ cups blue cheese crumbles ⅓ cup crispy bacon, chopped Directions Make the Buffalo Sauce Here's a video link to this great, super simple gluten-free Buffalo wing sauce from Inspired Taste. Melt butter in a medium pan over medium-low heat until melted. Remove pan from the heat to prevent the sauce from breaking. Whisk in the garlic powder and hot sauce until a cohesive sauce forms, about 1 minute. Make Chicken In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup of the marinade. Add chicken to remaining marinade and toss until well-coated. Marinate 30 minutes at room temperature, or cover and refrigerate for up to 2 hours. When it's time to cook, heat oil in a large skillet over medium heat. Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. Cook until golden, 6 minutes, then flip and brush cooked chicken with reserved marinade. Continue cooking another 6 to 8 minutes, until the chicken is no longer pink inside, and juices run clean when poked with a fork. At this point, use the marinade to generously coat the chicken as it cooks. Turn chicken as needed and coat thoroughly. Remove cooked chicken to a plate or cutting board and let rest 5 minutes. When cool enough to handle, cut chicken into bite-sized strips. Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use. Make Salad In a large bowl, toss together romaine, spinach, celery, cabbage, carrots, cucumber, apple, red onion, tomatoes, bacon, and crumbled blue cheese. Top with chicken and drizzle with dressing just before serving. Or, serve dressing on the side, as desired. Find more great gluten-free recipes here; Share your favorite recipes in our forum.