Eosinophilic Esophagitis Friendly Gluten Free Buffalo Chicken Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
5.0(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp cornstarch
- 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!