It’s been a while since I’ve posted any new recipes, but with the Superbowl next weekend, I figured it would be a good time to try out some nice finger food recipes. And let’s be honest… is there anything better than good old simple spicy chicken wings? Not for me! I found a great recipe, gluten-freed it and changed a few things to suit my taste. Here is my version:
- Around 12 chicken wings
- 1/2 cup white rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 3 Tablespoon butter
- 1/2 cup Sirracha sauce
- 1 Tablespoon Tabasco sauce
This recipe is extremely simple but it does take 2 hours from start to finish, so plan ahead!
The secret to delicious crispy chicken wings is to make sure the skin is dry. If it’s not, the wings will be soggy. So the first step is to dry the wings with paper towel. Don’t skip it!
When that’s done, grab a plastic container and quickly mix the white rice flour and seasonings. Put a few wings in the container, seal it, and shake it around. It’s an easy way to coat all your wings evenly.
Then, line a baking sheet with aluminum foil and spread good oil (or melted butter) on the bottom, to make sure it doesn’t stick. Place the wings on it and refrigerate an hour.
Preheat oven to 400F.
Now, make the sauce. It’s really simple. Just mix together the melted butter, sirracha and tabasco sauce. You can add more or less of either, depending on your taste. I like my wings really spicy! Next, just dip the wings in the sauce and put them back on the baking sheet.
Bake for 45 minutes total. I flip the wings around 25 minutes in, to make sure they bake evenly.
And there you have it. Spicy, crispy, finger licking good – and gluten-free – chicken wings! It only really takes 15 minutes of prep time! The only drawback to this recipe is that chicken wings tend to be pricy. My solution: if you catch them on sale, freeze a bunch for later!