Anti Inflammatory Gluten Free Buffalo Chicken Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
5.0(17)
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp apple cider vinegar
- ¼ tsp garlic powder
For serving
- celery sticks, for serving (optional)
- gluten free ranch or blue cheese dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large sheet pan and lightly coat the rack with oil or nonstick spray.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the oil, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
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