Gluten-free wings – spicy with a refreshing cheese dip!
WI love making wings. Having friends over? Or is it wing night for the family? These buffalo wings are a little hotter than usual, but extra tasty! The Wildest Wings Range guarantees these will taste better than restaurant wings.
Buffalo wings with an extra kick.
This recipe is gluten-free, but check the ingredients on the sauce bottles first to make sure. You can use ranch dressing, but having this cheese dip makes it extra better with minimal effort. You can replace blue cheese with cream cheese as well.
Recipe
Makes 28 Wing Bits
Ingredients
CLICK HERE FOR CHEFS BESTEST BUFFALO SAUCE:
CLICK HERE FOR CHEFS CHEESE DIP:
1500 Grams Chicken Wings (14 Wing Bits not including the Tips)
150 Grams Rice Flour
1 Teaspoon Salt
2 Teaspoons Cracked Pepper
Directions
Here's how to cut the joints. Feel the middle on the joint, with your knife holding the wing open and tip facing up. Then, cut on an angle.
To cut the two wing bits, have them both facing up. You then place your knife on an angle between the joints and it should slice between them instead of into the bone.
You can see how I cut them on an angle. It takes practice, but once you get the hang of it, it’s fairly simple.
14 full wings, not including the tips. This adds up to 28 wing bits, which should feed between 2-5 people. Also, save the tips and freeze them for a hearty stock.
In a bowl, add Tabasco sauce, Frank’s hot sauce, chili powder and cajun spice. Stir it thoroughly. Add butter and melt it over a low heat. Also stir it thoroughly, until thick. Set aside. Make sure to keep it warm. (For the full recipe, the link is in ingredients).
Add rice flour, salt and pepper in a bowl. Mix evenly, until fully incorporated.
Add 7 wing bits and coat them in the flour mixture. You can add more or less depending on how big your deep fryer or pan is.
Make sure they are all coated with your flour mixture.
Shake the excess rice flour mix off and put the wing bits into your fryer basket. You can use a deep pan to fry them on the stove if you don't own a deep fryer.
Make sure all your chicken is under the oil.
After a few minutes, your chicken should start looking brown. It's ok if it's not cooked fully yet as you will still cook it fully later.
Set them aside in a bowl and redo the steps with another 7 wing bits.
Let the wing bits drain for a minute, then add the bits you set aside and cook for a few more minutes.
To check if they are cooked, grab a drumstick and cut it down along the bone into the meaty part. The juice should be clear and the blood fully cooked. If not fully cooked, put all of them back in the oil and check with another one after a few minutes.
Make CHEF’S CHEESE DIP (For the full recipe, the link is in ingredients).
Once cooked, let them drain for a minute. The wings can be kept for a while.
Toss to coat with CHEF’S BESTEST BUFFALO SAUCE.
Serve and enjoy! They are messy, so have a napkin ready!
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