Hooters Buffalo Wings (Gluten Free)
"This recipe is modified to be gluten free from Recipe #3603 which was from Top Secret Recipes http://www.topsecretrecipes.com. Even though the modification is very small, I had to post it so those of you who have to eat gluten free would be able to enjoy this as well!"
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 20 chicken wings (frozen are fine)
- vegetable oil, for frying in deep fryer
-
FLOUR MIX
- 1⁄3 cup garbonzo bean flour (I also mix garfava & sorghum)
- 1⁄3 cup tapioca flour
- 1⁄3 cup cornstarch
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
-
HOT SAUCE
- 1⁄2 cup butter (1 stick)
- 1⁄2 cup louisiana hot sauce (Texas Pete is GF)
- 1 dash pepper, Ground
- 1 dash garlic powder
-
SERVE WITH
- bleu cheese salad dressing (Kraft is GF)
- celery
directions
-
90 MINS BEFORE GAME TIME:
- Combine the flour, paprika, cayenne pepper, and salt in a large bowl using a wire wisk to blend the flours well.
- If the wings are frozen, defrost and dry them very well with paper towels.
- Toss the wings with the flour mixture, coating each wing evenly.
- Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
-
30 MINS BEFORE GAME TIME:
- Heat oil in a deep fryer to 375 degrees.
- Put as many wings into the hot oil as will fit comfortably so they are still covered entirely by the oil.
- Fry for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. (10 mins works for me).
- Remove the wings from the oil to a paper towel to drain (just don't let them sit too long, because you want to serve the wings hot).
- Repeat the frying process as needed until all wings are cooked.
- While the wings are frying, melt butter in a small sauce pan and stir in hot sauce, ground pepper, and garlic powder. Simmer over very low heat just enough to keep warm until ready to use.
- When wings are done put them in a large serving bowl and pour the warm sauce over them, coating evenly (if it has a lid you can cover and shake).
- Serve with a small bowl of Bleu cheese dressing and celery sticks.
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RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
