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Wednesday, February 27, 2019
Gluten-Free Buffalo Chicken Wings and Drumsticks
Before I knew I had a wheat allergy, my friend Natalee, who eats gluten free, made homemade gluten-free buffalo chicken wings for a football game our families were watching together. Natalee had also purchased regular wings at the store to serve alongside the gluten-free wings. Interestingly there was no comparison between the “real” wings and Natalee’s gluten-free buffalo chicken wings – Natalee’s wings were a million percent better.
Once I found out about my wheat allergy, I was at Natalee’s feet begging for her recipe. She simply said, “Go to this link and use gluten-free flour.” Well, that was easy!
Or so I thought. It took me a few tries to get this chicken really tasty. Really it was all about perfecting the technique for baking them in the oven, but we finally go there. Every last person in our family loves these gluten-free buffalo chicken wings and Nate and could probably drink the sauce it’s so good. Also, we’ve started using drumsticks instead of wings. We just like them better and this recipe makes for a really great dinner option. We no longer reserve buffalo chicken just for watching football!
Gluten-Free Buffalo Chicken Wings and DrumsticksAuthor: Jane MaynardIngredients- 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- 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.
- 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.
- Refrigerate chicken for at least 1 hour.
- Preheat oven to 400º F.
- Whisk together the melted butter with the hot sauce. Below are two approaches, the second is my modified way that I prefer now. Choose your own adventure!
- APPROACH #1: 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.
- APPROACH #2: Melt 4 tablespoons of butter. Brush butter on both sides of chicken pieces and bake without the sauce. Dip the pieces in the sauce when you take them out of the oven.
- 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.
- 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.
Posted by Jane Maynard at 6:39 pm No Comments
Categories: featured recipes, Gluten-Free Recipes, main dishes, Recipes Tags: buffalo chicken wings, chicken, gluten free |
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
