My kids love buffalo wings, but they can’t have them in most restaurants because they are coated in flour, and the sauce is made with butter. However, I’ve discovered that they are remarkably easy to make. The fun part is telling the kids that the Buffalo they see in paintings have no wings because people ate them!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free, recipe.
- 3+ lbs wing sections
- 2 TBS hot sauce (we like Frank’s Red Hot)
- 2 TBS cider vinegar
- 1/3 cup margarine (we use Fleishmann’s unsalted)
- 1/4-1/3 cup hot sauce (depending on how hot you like them)
- 1/3 cup gf flour or starch of choice
A few hours before you want to serve these, marinate the wing sections in a large zip-top bag with the 2 TBS each of hot sauce and vinegar. Ask a child to shake it well so they are all covered. Refrigerate.
When you are ready to bake them, preheat oven to 425 degrees. In a small bowl, whisk together the hot sauce and flour. Melt the margarine in the microwave, then whisk that into the hot sauce and flour mixture.
Lightly oil or line a 9×13 baking pan. Dip each wing section into the flour/hot sauce/margarine mixture, and place in the baking pan. Repeat over and over again, until all wing sections are finished.
Bake at 425 for 45 minutes. Serve as an appetizer, snack, side dish, or as one of several entrée choices in a finger food dinner.
Don’t forget to save the bones for stock!