Wow, friends, it’s been a while since my last recipe post! How has everyone been? Life has been so hectic around here despite the fact that we are home most of the time. We are in the midst of a major master bathroom/closet renovation, all three kids are still homeschooling (yikes) and I’m taking care of my weekly customer orders, testing recipes and working on something exciting that I hope to share with you soon. In the meantime, I’ve neglected to share this fabulous Crispy Fried Chicken Wing recipe that I created recently for a Zoom cooking demo for one of the local libraries. My family loved it and I know that you are going to love it, too!
- You may be surprised to see baking powder in this recipe. While it’s typically used for baking, it also helps to give a crispy exterior and aids with browning.
- To make this dairy free, add a tablespoon or so of white vinegar to the full-fat coconut milk and let it sit for a few minutes. This will mimic the dairy buttermilk.
- For the crunchy exterior coating, I like to use a gluten free corn-rice blend cereal, like Chex. Process it in a food processor until it’s like the texture of sand with no large pieces left.
- To fry, I prefer to use avocado oil, but you can also use canola or vegetable oil. Be sure your oil stays nice and hot so the exterior of the chicken gets really crispy. A candy thermometer is helpful.
- If your wings are very meaty and large, you may want to finish these up in a 350-degree oven for a few minutes to ensure that they are cooked through. Cover loosely with foil to prevent too much browning since they were fried first. The same would hold true if you choose to use legs/drumsticks instead of wings.
- Serve with a cool ranch or blue cheese dressing on the side — or even a honey mustard!
Crispy Gluten Free Fried Chicken Wings
- 1 package of chicken wings, skin left on but trimmed of any excess fat/skin
- Crushed cereal (see Cook's tips above)
- About 1 cup buttermilk (see Cook's tips for dairy free option)
- 1 cup sweet white rice flour
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- Black pepper to taste
- Good pinch of cayenne pepper (optional)
- 1 tsp. paprika
- Oil for frying
- Step 1 Trim chicken wings and lay on a paper towel lined plate
- Step 2 Season the rice flour with the baking powder and dry spices and mix together.
- Step 3 Set up your dredging station to include the rice flour, buttermilk or coconut milk and crushed cereal.
- Step 4 Shake off the excess rice flour, then dunk in the milk, then finish with a coating of the cereal, shaking off any excess.
- Step 5 While you are dredging the wings, begin heating the oil in a Dutch oven. The ideal oil temperature should be about 350 degrees.
- Step 6 Once the oil has reached temperature, drop in the wings, careful not to overcrowd the pot. They should be fried for a good eight minutes or so. Turn them about halfway through frying so both sides are deep golden brown.
- Step 7 Drain the fried wings on a clean paper towel lined plate before serving.
- Step 8