Bestest Buffalo Wings
Gluten-free wings – spicy with a refreshing cheese dip!
I 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! 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
Preparation & Cooking Time: Roughly 20 Minutes
INGREDIENTS
14 Chicken Wings about 1500 grams
1 Teaspoon Salt
2 Teaspoons Cracked Pepper
150 Grams Rice Flour
Chefs Cheese Dip. RECIPE HERE:
Bestest Buffalo Sauce, to Taste. RECIPE HERE:
DIRECTIONS
Here's how to cut the joints. Feel the middle on the joint with a knife having the wing open and tip facing up, then cut on an angle. To cut the two wing bits, have them both facing up and the knife at an angle between the joints, and it should slice between them and not into the bone. You can see the angles I cut them on. It may take practice, but is fairly simple.
14 full wings. This adds up to 28 wing bits not including the tips, which should feed between 2-5 people. Also, save the tips and freeze them for a hearty stock. Make the Chefs Cheese Dip. Set Aside.
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 and repeat with another batch of wing bits. Let the wing bits drain for a minute. Repeat then add all the wing bits you can fit into the pan or deep fryer. Cook for a few more minutes for a final cook. 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. Once cooked, let them drain for a minute. The wings can be kept for a while.
Meanwhile, heat or make the Bestest Buffalo Sauce. Once the wings are cooked and the sauce is warm, add them into a bowl. Toss to combine. Serve with Chefs Cheese Dip. They are messy, so have a napkin ready! Enjoy!