recipe: gluten-free crispy buffalo wings with pub sauce


You may have remembered my post from not long ago titled backyard buffalo wings with pub sauce. This is version 2.0. Instead of marinating and grilling them I breaded and fried them, then tossed them up in the pub sauce. Bonus? They’re gluten-free!

1 large package raw, split chicken wings (about 20)

1 cup Louisiana hot sauce (any basic red sauce would work, ie Franks)

2 tsp garlic salt

1/4 c white vinegar

1/4 c butter

1 tsp black pepper

3/4 c corn flour

3/4 c cornstarch

2 tbsp baking powder

1 tbsp salt

1 container vegetable oil (we used safflower oil for its omega 3s!)

1. Combine the corn flour, cornstarch, baking powder, and salt in a large bowl.

2. In a small saucepan, combine the hot sauce, garlic, vinegar, butter, and pepper. Heat over medium until butter is melted. Stir to combine. Meanwhile, get a large pot or deep fryer 2/3 full of oil heating over medium-high heat.

3. Toss the wings in the flour mixture. When the oil is hot and registers around 325-350F (or flick a drop of water in and see how angrily it sizzles), add some of the wings, being careful to not over-stuff the pot. The wings should be able to float around freely in the oil. Continue to fry until wings are fully-cooked; check this by tearing one open near a bone and ensuring the meat is completely white, and that no pink or red juices flow out. This should take about 10-15 minutes and the wings will be golden brown.

4. Place the cooked wings in a large bowl and toss with the sauce. Devour with blue cheese dip!


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