2 mins read
Junk food can be tough for the gluten-free eater. A lot of the best snacky junk foods are made, at least partially, from items containing gluten. This goes for hot wings, which are often dipped in flour or batter before frying. Sure, gluten-free wings can be made by just frying the wing naked, but they’re better with breading. That’s why we’ll use a mixture of gluten-free flours to make an excellent batter for your next sports party.
Yields 18 wings
Ingredients: (print the recipe card here)
- 18 wings (or 4 breast tenders cut into four pieces)
- 1 stick butter
- 1 cup GF hot sauce
- 3 teaspoons cayenne
- Salt and pepper
- 1 cup corn meal
- 1 cup rice flour
- 2 tablespoons salt
- 2 teaspoons white pepper
- 2 eggs
- 2 cups milk
- Oil for frying
Directions:
- Liberally coat the chicken wings with salt and pepper and set aside to rest while you make the sauce and wings.
- To make the sauce, melt the better and pour in the hot sauce and cayenne pepper. Mix well and keep warm over low heat.
- Mix the corn meal, rice flour, salt, white pepper, eggs and milk with a fork.
- Dip the wings into the batter and let them rest while you get the oil hot.
- Pour the oil into a pot and get it hot over medium-high heat.
- The oil is ready when a small ball of batter placed into pot bubbles violently.
- Cook the chicken in small batches for 8 minutes.
- When the chicken is done, immediately toss it in the sauce.
- Serve.
