-between 3 cups and an entire bottle of canola oil (for frying)
-1/2 cup Frank’s Red Hot
-1/2 cup (1 stick) of butter
-1 cup gluten free flour ( I used Bob’s Red Mill)
-1/2 tsp. cayenne pepper
-1/2 tsp. salt
-1/2 tsp. garlic powder
-dash of Black Pepper
-20 chicken “wingettes” (this just means the drum and tip of wing are already separated)
(You should also get blue cheese dressing and celery to go with! Ken’s and Wishbone are both gluten free)
-Fill a large, deep pan with oil and set on high. Oil should be just deep enough to fully emerse a chicken wing.
-While oil is heating: Mix flour, cayenne pepper, garlic powder and salt together in a large ziploc bag, shake it up.
-Toss your chicken wings (10 at a time) into the ziploc bag and shake it all up until wings are evenly coated with flour mixture
-Remove each chicken wing one by one, shaking off excess flour into the bag
-Once oil is heated (375 or so) slowly drop in your chicken wings. They should start to sizzle immediately, and the sizzle will soon turn to a bubble. Let cook for about 10 minutes, or until edges turn brown and crispy.
PLEASE be careful by using long tongs to insert and remove the hot wings!
(try using your grill tools)
-While wings are cooking: Melt butter in a non stick pack on medium/medium-low, once butter is melted add Franks Red Hot, and a dash of salt and pepper. Stir until ingredients are mixed, then remove from heat and place in a large mixing bowl.
-When wings are done, remove with tongs, let excess oil drip off, and then place in bowl of sauce. Mix wings in sauce until fully coated. Let sit for 5 minutes or so, and then serve with blue cheese and celery!