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Saturday, April 27, 2013

Breaded Fried Buffalo Chicken Wings (Rice Flour)

Yield: 1 dozen whole chicken wings

I was looking for ways to use rice flour since I make my own rice flour, and I like to try new things. I know a few gluten free people, so it's always good to have some gluten free recipes on hand.

This fried chicken is rolled in and egg, milk and hot sauce mixture then coated in rice flour, It is probably the crispiest chicken I've ever had, and even coating them all in buffalo wing sauce...they stayed crispy!

It seems that rice flour browns slower than regular flour, or even cornmeal. I like that aspect for fried chicken!
This photo to the left was the fried chicken before I coated it with Buffalo wing sauce. I personally would like it darker in color, but in this case, wings are smaller, so if I would have kept frying until they browned more, the chicken would have been over cooked and dried out.

Breaded Fried Buffalo Chicken Wings (Rice Flour) Recipe:

  • 12 whole chicken wings (if you purchase larger quantities, you should check Sam's Club as they are pretty affordable buying in big lots)
  • 2 cups of rice flour (learn how to make your own here)
  • 2 eggs
  • 1/2 cup buttermilk (sour milk or sour cream will also work)
  • 3 tablespoons Franks Hot Sauce (for egg mixture)
  • 2 teaspoons Salt
  • 1 tablespoon cracked black pepper
  • 2/3 cups Franks Hot Sauce (for coating the finished, fried chicken)
  • 4 tablespoons butter
  • Oil for deep frying
  1. Use large bowls or gallon sized zip lock bags.
  2. In one bowl or bag, mix eggs, buttermilk, and 3 tablespoons Franks Hot Sauce. Beat or mix it together thoroughly. Add a bit of seasoning if you wish. I add a little salt.
  3. In the other bowl or bag, add rice flour, salt and pepper. You may use any seasoning you like in your flour mixture. Old Bay Seasoning is great for this, and it may add some color to the lightly colored coating.
  4. Determine how many wings will fit in your fryer at one time with out over crowding them, and only do that many wings at once.
  5. Place your wings in the egg mixture first, being sure every one of them is completely coated.
  6. Shake off any excess egg mixture, and add the egg coated wings to the rice flour mixture, coating each wing completely. Using a bag will allow you to better press the coating onto the chicken firmly. You can do the same with your bare hands if you choose.
  7. Drop one coated wing at a time into hot grease. Be sure it is hot enough initially or your coating will come off from sitting in the oil if it's not hot enough.
  8. Fry the chicken until its fully cooked and the coating is lightly browned. Larger pieces of chicken will brown better because it will require a longer cook time.
  9. When chicken pieces are fully cooked, transfer them from the fryer to paper towels for draining the grease.
  10. Once all the chicken is finished frying, you can coat them in a mixture of 2/3 cup Franks hot sauce that has been heated with 4 tablespoons butter until the butter is fully melted into the hot sauce. I do this by using a large mixing bowl with a lid. I add all of the chicken, pour the hot sauce and butter mixture over it, cover with the lid and gently roll or shake the bowl upside down and side to side to be sure every wing is completely coated.
  11. Serve hot with blue cheese or ranch dip.
I am curious as to how the oiless fryer below works. If you know anything about it, preferrably someone that has actually used it, please let me know!


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