GLUTEN FREE BUFFALO FRIED CHICKEN WINGS

I’m back my fellow gluten free-ers with more gluten free recipes after a little break due to work and studying! At the weekend we had friends round for the first F1 race of the season. I had been craving chicken wings recently and thought what better food for the race. I don’t think there is anything better than Franks buffalo sauce on crispy chicken wings dipped into cool blue cheese dip and let me tell you I think I have perfected the gluten free crumb. I will let you be the judge of that though :)

ingredients

2 kg Chicken wings

2 litres of vegetable oil

900ml Buttermilk

8 tablespoons plain gluten free flour

8 tablespoons potato starch

8 tablespoons tapioca starch

2 tsp smoked paprika

1 tsp oregano

1 tsp marjoram

1 tsp garlic granules

1 tsp onion granules

4 bottles of franks buffalo sauce

80g salted butter

salt and pepper

method

Cover the chicken wings with the buttermilk for 2 days and leave in the fridge, trust me this is going to give you really juicy chicken. Take the wings out of the fridge when your ready to fry and heat the vegetable oil in a large saucepan on a medium heat or a deep fat fryer if you have, you want the temp to be in between 160-180 degrees, you can check this with a temperature probe. Be careful when working with hot oil especially when your checking if the oil is hot . Combine all the flours and spices together and dip the chicken wings from the buttermilk mixture to the flour. Carefully place the chicken wings in the oil making sure you don’t overfill the pan as this will reduce the temperature and not give you a perfect crisp. I would do four at a time. Fry the chicken wings until golden brown. Check the chicken is cooked with a temperature probe it should be at least 75 degrees.

Whilst your batch cooking your chicken wings heat the franks sauce and butter together and then toss your chicken wings in the glorious sauce! The wings are even good without sauce or you can add BBQ sauce aswell.

Your welcome :) x