Finger Licking Good Gluten Free Chicken Wings

With the football season going strong, we thought we'd add the
All American favorite snack of chicken wings to our R.O.C.K. Diner gluten free menu items.

Restaurants usually offer many flavors and styles of chicken wings - but almost none of them are gluten free even when they are prepared without hot sauce.
Some are fried, some are broiled, some are grilled and some are a combination of cooking methods.

Children can be fussy eaters and finicky about any sauce being on anything - which is true in our household.
Before going gluten free, our child loved eating Chinese chicken wings which are deep fried.
The following recipe was to emulate that taste - but by being gluten free.

Finger Licking Good Gluten Free Chicken Wings
20-30 chicken wings or drummettes with skin on (we like drummettes)
1 cup white rice flour
1/2 tsp baking powder
salt, pepper to taste
1/2 packet of Hidden Valley Ranch Dressing mix(this makes all the difference)

1 egg
1/4 cup of milk

In a one gallon sized Zip-Lock bag - mix together flour, baking powder, and seasonings until mixed well with a few shakes.
Froth egg and milk in bowl to dip rinsed chicken in before coating.
Place rinsed chicken drums or wings in mixture and close bag. Shake until chicken is evenly coated.

In deep fryer or dutch oven, heat 1qt. of oil to 375 degrees Farenheit
or heat pan with 1/4 inch of oil in bottom to 375.
*Deep frying in oil will make chicken wings crispier*

Add completely floured wings into hot oil 5-10 at a time.
Cook about 10  minutes on each side if frying in pan or about 15-20 minutes total in deep fryer depending on size of wings.
Remove to drain on paper towel.

To make them with sauce...
Just baste fried chicken wings with favorite gluten free sauce and place in preheated 425 degrees Farenheit oven to bake. Baste them once turned and bake them a total of 10 minutes on each side to bake in flavor of sauce.
Coat with extra sauce after taking out if you want more.

We love our's just fried with Frank's Hot Sauce on the side and some ranch dressing to dip our celery sticks and carrot sticks into to cool down the spice

Did You Know?
Buffalo wings were first prepared at the Anchor Bar, located at 1047 Main Street (between North Street and Best Street) in Buffalo, New York, United States on October 3, 1964, by Teressa Belissimo, co-owner of the Anchor Bar with her husband Frank.

The National Chicken Council estimates that more than one billion wing portions will be served during the last football weekend.

About 24 billion wing segments will be marketed this year, and that doesn’t count the wings that stay on chickens sold whole, breast portions with wings, or whole chickens cut up.

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