Sunday, February 6, 2011

Spicy Fried Chicken Wings

Spicy Fried Chicken Wings


For the Seasoning:

  • 1 tablespoon kosher salt
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cayenne pepper
  • 2 teaspoons Gluten Free poultry seasoning
  • 1 teaspoon Gluten Free lemon pepper seasoning
  • Freshly ground black pepper
  • 3 pounds chicken wings, split at the joint, tips removed

For the Batter:

  • 2 large eggs
  • 2 tablespoons Gluten Free hot sauce
  • 1 tablespoon red pepper flakes
  • 1 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 2 cups White Rice or Sweet Rice flour mixed with 1 teaspoon baking powder
  • Vegetable oil, for frying

For the Dipping Sauce:

  • 1 cup sour cream(dairy or soy)
  • 2 tablespoons horseradish
  • 1/4 cup chili sauce
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper


Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.

Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.

Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the Gluten Free flour mixture in a shallow dish or pie plate.

In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the Gluten Free flour mixture. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.

Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

A Gluten Free Recipe Conversion of an original by Gina & Pat Neely, Photograph by Con Poulos

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