Here it is: I hate football. I know about a dozen of you, out of two dozen, just clicked off but it’s true. However, there ain’t no party like a Super Bowl party when it comes to the food. Plus, the bonus is that I can totally zone out because I do not know, nor do I care, how that game even works. Pass the nachos and gluten-free beer, please!
I don’t see why if you’re having a Super Bowl or play-off party, or random good time, you can’t just make it gluten-free. So I decided to try my hand at a party standard — the gluten-free Buffalo chicken wing. I thought it was time to attempt frying chicken post-diagnosis — but only in miniature — and doing so gives me a chance to check out that Better Batter everyone is talking about on those super fun gluten-free forums. Do you know what else has gluten in it, according to these chat room forums? EVERYTHING. But not these fly ingredients -
But here’s something I didn’t know, that actually turns out to be true. Buffalo wing sauce is made with butter. Butter! I mean, I’ve only had Buffalo wings like once or twice in my whole life. All right, once or twice until that Buffalo Wild Wings went in next door to my apartment and I had a newborn to entertain for my entire maternity leave. Babies lo000ve big screen sports, and I had to make a purchase to allow my little dude to watch the NBA play-offs. (He does not like Kobe Bryant, by the way. I know, who does, right?)
I’m not a Buffalo wings aficionado, if you will. Yet I do have one piece of advice for you: Buffalo wings are not a meal. Please don’t eat a huge plate of Buffalo wings and call it dinner, you will pay for that on the back-end. My other piece of advice is that you invest in a deep fat fryer. All the cool kids are doing it.
Gluten-Free Buffalo Wings
Prep time: 5 minutes plus 1 hour chill time Cook time: 15 minutes
1 cup all-purpose gluten-free flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
20 chicken wings
4 cups oil for deep frying, or the requirements for your deep fat fryer
1/2 cup butter
1/2 cup hot sauce
2 teaspoons ground black pepper
2 teaspoons garlic powder
1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass or metal dish or bowl and sprinkle flour mixture over wings until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Or heat four cups of oil on medium-high in a very large skillet, so wings are covered.
3. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
4. Fry coated wings in hot oil for 10 to 15 minutes. Remove from heat, place on paper towel covered plate to blot.
5. Place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Makes: 20 delicious wings