Rice Crispy Wings – No Breakfast Cereal was Harmed inward the Making of this Video

As promised, hither is the rice-flour coated chicken wings recipe I teased inwards the mumbo sauce video. It’s difficult to believe that this is the get-go fried wings video we’ve e'er done, but that was the case, which is why I’m then glad these turned out likewise equally they did. 

Besides beingness gluten-free, which is in all likelihood a large bargain to a small, but enthusiastic business office of my audience, this rice flour coating ended upwardly beingness light, crispy, too extremely sauce friendly.

The master copy buffalo mode chicken wings are fried without whatever type of coating, too spell I create bask them that way, they aren’t the best at asset on to a sauce. This is why people started adding only about sort of starch to the outside, which creates a less slick, rougher surface, that actually grabs onto whatever you’re dipping, or tossing them in.

By the way, earlier your wings run coated amongst the flour, you’re gratis to spice these anyway y'all want. Other than the salt, everything else is upwardly for grabs. I went really simple, equally I unremarkably do, but the hear reels at the possibilities. Regardless of how y'all flavor yours, I actually create hope y'all plough over them a crusade soon. Enjoy!


Ingredients for *one pound of rice crispy chicken wings:
1 pound chicken fly sections (flats too drums)
1 teaspoon kosher tabular array salt (or 1/2 teaspoon fine salt)
1/2 teaspoon freshly soil dark pepper
1/4 teaspoon cayenne pepper
1/2 loving cup rice flour, preferably "stone-ground" (you tin grind y'all ain inwards a spice mill)

* This tin locomote scaled upwardly to nevertheless large a batch y'all need. I unremarkably let 1/2 pound of wings per someone for a party.

- If you’re doing a larger batch, locomote certain to plough over the wings a toss or ii during the refrigeration time. By the way, ii hours would locomote a minimum, but if y'all want, y'all tin exit these overnight amongst the seasoning.

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