You read that correctly.
Not only are these Buffalo Wings gluten-free, thanks to the use of coconut flour; they are also baked, using just two tablespoons of olive oil for 20 wings!
Of course, that stick of Irish butter in the sauce, and the Bleu Cheese Dressing for dipping are both gonna bring back all of the fat saved; but, hey, we tried, right?
•1 packet chicken wings
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp paprika
•1/2 tsp dried parsley
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tbsp coconut flour
•1 tbsp olive oil (peanut oil is nice, too)
Note: for this batch, I used 2 packets of chicken wings, about 20 in all; so for two packets, I mix up two batches of the wing seasonings and bread each batch separately.
•1 stick (1/2 cup) butter
•1/3 cup Cajun Power Spicy Garlic Pepper Sauce or your fave hot sauce, to taste
•1 tbsp Sherry Peppers Sauce*
•1 tbsp rice vinegar (or white vinegar)
•1/2 tsp Worcestershire sauce
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat your oven to 400º and line a rimmed baking pan with foil.
Fit a baking rack into the pan and apply cooking spray.
Add all of the seasonings (except for the oil) to a gallon sized zipper bag, close, and shake to mix well.
Add one packet of chicken wings, shake to coat, then add the oil and, again, shake to more or less evenly coat all of the wings.
Arrange in a single layer on the prepared rack, then repeat with the seasonings and oil for each packet of wings you are using.
Pop into the oven and bake for 45 minutes.
While the wings are baking, make the sauce by adding all the ingredients to a saucepan over medium heat and stirring until the butter is melted and the sauce is nicely blended together. Set aside and keep warm.
Note: this will be plenty of sauce for two packets (about 20 total) of wings.
Pull the wings out of the oven and transfer to a large bowl.
Pour the sauce over the wings, toss to coat well, then arrange in a single layer back on the rack in the baking pan and pop back into the oven for another ten minutes or so.
Remove from the oven and serve. We like Blue Cheese Dressing, but ranch’ll work a treat, too.
I also served these with celery (traditional) and air fried toasted buffalo chicken ravioli from the freezer case at Jewel (not traditional or gluten-free, but still nice).