Eosinophilic Esophagitis Friendly Gluten Free Crispy Baked Buffalo Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
5.0(6)
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- ¼ cup rice flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 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)
- blue cheese dressing or blue ranch dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Set a wire rack inside a large sheet pan and coat the rack lightly with oil or nonstick spray.
- 2
Pat the wings thoroughly dry with paper towels — they should feel dry to the touch on all sides.
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