Every year for New Year’s Eve I make Buffalo wings, along with other yummy party food. We don’t really have a party so much as a quiet gathering of our little family, some treats, and a movie, then watching the ball drop. Buffalo wings are a must-have, though, and even my vegetarian daughter had “Buffalo tofu”. So, you can just sub tofu for the wings in this recipe, and it’s still delicious. This recipe also doubles quite well for a large group.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (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.
- 3/4 cup amaranth or brown rice flour
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder (not garlic salt)
- 1/2 tsp kosher or sea salt
- 2- 2 1/2 lbs chicken wing pieces
- 1/2 cup melted butter or dairy-free margarine
- 1/2 cup hot sauce (we use Frank’s Red Hot)
Preheat the oven to 400F. Lightly grease a glass 9×13 pan.
In a gallon-size zip-top bag, combine flour through salt. Shake vigorously to make sure it’s well combined. Melt the butter in the microwave, then combine with the hot sauce in a large-mouthed measuring cup or bowl to facilitate dipping.
Toss half the wings in the gallon zip-top bag, and shake until they are coated in the flour mixture. Shake off any extra flour, then dip each wing piece into the butter/hot sauce mixture, then lay onto the greased pan. Repeat until all wings are laid out into the pan.
Bake at 400F for 40 minutes. We prefer not to turn halfway, as the chicken wings end up being crispy and spicy and perfect if they aren’t turned.
Enjoy alone, with a blue cheese dressing, a ranch-style dressing, or just some cheese or milk/milk-substitute to cut the spiciness.
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