Gluten-Free Buffalo Chicken Wings and Drumsticks
 
 
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Ingredients
  • About 20 chicken wing pieces or 12 chicken drumsticks
  • ¾ cup gluten-free all-purpose flour (I like Namaste's Perfect Flour Blend)
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¾ cup melted butter
  • ¾ cup Frank's RedHot pepper sauce
Instructions
  1. Place a metal cooling or roasting rack on top of a rimmed cookie sheet. I use my metal baking cooling racks and my half-sheet rimmed baking pan. I also like to cover the pan with aluminum foil to make for easier cleanup, and then place the rack on the pan on top of the foil. Cooking the chicken raised up off the pan surface is KEY to success here. The chicken comes out significantly better when it's raised up out of the pan while cooking.
  2. Whisk together the flour, cayenne pepper, garlic powder and salt in a large bowl. Toss each chicken piece in the flour mixture then place them on the prepared pan.
  3. Refrigerate chicken for at least 1 hour.
  4. Preheat oven to 400º F.
  5. Whisk together the melted butter with the hot sauce. Dip each piece of chicken into the sauce and place back on the prepared pan. Sometimes the cold chicken will make the sauce thicken. If this happens, simply zap the sauce in the microwave for 10 seconds or so to get it runnier again.
  6. Bake for about 45 minutes, until the chicken is no longer pink inside and/or reaches a temperature of 160º-165º F at the deepest part of the meat. Be sure to flip the chicken half way through the cooking time, about 20-25 minutes in.
  7. Serve hot! Also, we love the sauce so much, so I often make more sauce to serve with the chicken. Just mix equal parts butter with Frank's RedHot sauce, usually 2 tablespoons each is a good amount.
Recipe by This Week for Dinner at https://thisweekfordinner.com/gluten-free-buffalo-chicken-wings-drumsticks/