Boneless Buffalo Wings – Gluten/Grain Free

For being as good as these wings are, they’re SO EASY! I have found that buying good quality chicken (and meat, in general) goes a long ways in how tasty a dish is! This isn’t to say that $1.99/lb chicken is terrible. I’ve just found that meat to dry out easily and be a tad bitter tasting. All of this isn’t to say that you can’t use that chicken. Use your own discretion. Personally, I buy the most natural, organic brand of chicken, if possible. I understand, everyone’s budget is different, but shop the sales! They’re out there! Look for words like “cage free” and no hormones, steroids, or antibiotics. You might pay a bit more, but not only is it better for you, there’s a difference in taste! My husband can always tell if I’ve bought a cheaper brand! 😉

Back to these wings! You can choose to sauce them up, like we do, just eat them plain, or dip them in whatever sauce you’d like! They’re tasty in just about any form! I like to dip them in ranch. You can check out my handy Ranch Seasoning Mix and make your own! I mix that into some homemade mayo and a little almond milk and I’m good to go! I always keep a jar of that mixed up! It goes on everything!

Print Recipe

Boneless Buffalo Wings

Course

Appetizers, Dinner

Cook Time

15-20 minutes

Servings

wings

Ingredients

For the wings:

• 1.5 lb Chicken breast/tenders
• 3/4 cup Cassava flour See recipe note for substitution*
• 1/4 cup Almond Flour
• 1 tsp Pink salt
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Pepper
• 1/2 tsp Paprika
• 1-2 Eggs
• 2 cups Avocado/Coconut oil I used 1 cup of each

For the buffalo sauce:

• 1/2 cup Frank's Hot Sauce Original
• 4 tbsp Ghee or Grass-fed butter melted

Course Appetizers, Dinner Cook Time 15-20 minutes Servings wings Ingredients For the wings: 1.5 lb Chicken breast/tenders 3/4 cup Cassava flour See recipe note for substitution* 1/4 cup Almond Flour 1 tsp Pink salt 1 tsp Garlic powder 1 tsp Onion powder 1/2 tsp Pepper 1/2 tsp Paprika 1-2 Eggs 2 cups Avocado/Coconut oil I used 1 cup of each For the buffalo sauce: 1/2 cup Frank's Hot Sauce Original 4 tbsp Ghee or Grass-fed butter melted

Instructions

1. Combine your butter and hot sauce and set aside. You'll want this ready when the wings are all done.
2. Cut your chicken in desired size wings. I typically aim for 2-inch chunks. Try to make them all the same size for even cooking time. Remember, the bigger you make them, the longer they'll take to cook.
3. Over medium high heat in a large pot, heat up the oil. I also like to have my oven heated up to 300 degrees to transfer my cooked wings to while I cook the other batches. This helps them stay crispy!
4. In one bowl, combine the flours and seasonings.
5. In another bowl, beat up the eggs. I typically need closer 1 1/2 eggs, so I usually go ahead and beat up 2. If you happen to only have one (that has happened to all of us!), just add a tablespoon or two of water to the one and you'll be just fine!
6. First dredge your chicken wings in the egg. Be sure to shake off the excess egg so the flour mixture doesn't get too wet. Then dredge the chicken in the flour mixture making sure to press the flour into the chicken to coat well, also shaking off excess.
7. Place chicken wings in hot oil and cook for about 4 minutes on each side. Don't over crowd your pan! I cook about 8 in each batch. Once the bottom has turned a golden brown - flip!
8. Cook the remaining side for another 4 minutes and remove from the oil. I place them directly in the oven on a rack over a sheet pan.
9. Repeat steps 6-8 until all of your chicken is cooked.
10. In a large bowl, pour your hot sauce mixture over the wings and toss!
11. EAT IMMEDIATELY! Not that anyone needed directions on that part! 😉

Recipe Notes

*If you cannot find cassava flour, use 1/4 cup more of almond flour (total 1/2 cup) and sub 1/2 cup of arrowroot powder for the cassava.