This Fried Buffalo Wings Recipe makes some of the best wings I’ve ever had. Even better, these are gluten free Buffalo wings, perfect for those who want this classic favorite without the gluten. These spicy, deep-fried chicken wings are perfect for tailgating, the Super Bowl, and every day in between!
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Why We Love This Fried Buffalo Wings Recipe
This recipe is a labor of love. A labor of love to my husband, Pat. Let’s be honest, not much of what I cook is in honor of him. But today is all about Pat. Pat loves fried chicken wings. He is a man of simple tastes, and that’s okay, even if I do try to push his tastes sometimes. Today I’m keeping it simple with the absolute best gluten free Buffalo wings recipe, something everyone is sure to love.
Variations on Gluten Free Buffalo Wings
I love classic Buffalo sauce with these delicious fried chicken wings. But you can change up the flavor slightly by adding some Parmesan cheese and minced garlic, chipotle peppers in adobo sauce, lemon juice and cracked pepper, BBQ sauce, or honey to the Buffalo sauce.
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How to Store and Reheat
Store leftover fried Buffalo wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 15 minutes, or until 165°F internally.
How to Freeze
Freeze fried Buffalo wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Allow wings to thaw overnight in the refrigerator before reheating.
Serving Suggestions
Eat these deep-fried Buffalo wings by themselves (the sauce is so), dip them in ranch or blue cheese, and eat a little or a lot– the choices are all yours! But these better be made in your house soon, because they’re so worth it. Plus they make the Pat in your life, whoever that may be, very very happy. Sometimes the simple recipes are the best.
If you want some more substantial side dishes to serve with wings, try french fries, creamy coleslaw, fried pickles, baked avocado fries, corn on the cob, or mac and cheese.
It should take just 10-15 minutes to get these wings super crisp!
I always recommend using flour for the crispiest coating, and these gluten free Buffalo wings sacrifice none of the crunch by using gluten free 1:1 flour!
There’s no need to cool the wings before adding the sauce, but if you’re frying in batches, some of the wings will inevitably cool more than others.
For the crispiest wings, sauce them just before serving! You can keep them warm on a wire rack set in a baking sheet in a 200°F oven until you’re ready to sauce and serve.
More Buffalo Wing Recipes To Try
- Crispy Baked Buffalo Wings
- Instant Pot Buffalo Wings
- Crockpot Buffalo Wings
- Air Fryer Buffalo Wings
- Buffalo Cauliflower Wings
5-Star Review
“I’d never made buffalo wings myself and honestly could take ’em or leave ’em as far as food goes. I tried this recipe on a whim and now buffalo wings are my FAVE – well, THESE buffalo wings! So crispy and the perfect amount of sweet & hot. And best of all, GF! Thank you so much for sharing, Becky!” -Valerie
Fried Buffalo Wings Recipe
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Ingredients
- 1 cup Bob's Red Mill 1:1 Gluten Free Flour
- 1 tablespoon ground paprika
- 1 teaspoon ground cayenne pepper less if you don’t love spicy
- 1½ teaspoons garlic powder
- Kosher salt and freshly ground black pepper to taste
- 3 pounds chicken wingettes or chicken wings, with joints removed
- Vegetable oil for frying
- ½ cup salted butter (1 stick)
- 1 cup Buffalo Sauce (store-bought or click for recipe)
- 3 tablespoons honey
Instructions
- In a large ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Stir to fully combine.1 cup Bob's Red Mill 1:1 Gluten Free Flour, 1 tablespoon ground paprika, 1 teaspoon ground cayenne pepper, 1½ teaspoons garlic powder, Kosher salt and freshly ground black pepper
- Add in the chicken wings about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture. Remove wings from the mixture and place on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture. Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.3 pounds chicken wingettes
- While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or Dutch oven to 360°F.Vegetable oil
- Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
- When you start frying your last batch of wings, start your sauce. Heat the butter, hot sauce, and honey or medium/high heat in a small sauce pan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking.1 cup Buffalo Sauce, ½ cup salted butter, 3 tablespoons honey
- Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
- Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
- Serve immediately, with ranch or blue cheese dressing for dipping.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
How to Fry Buffalo Wings Step by Step
Make the Breading: In a large ziplock bag, combine 1 cup of Bob’s Red Mill 1:1 Gluten Free Flour, 1 tablespoon of ground paprika, 1 teaspoon of ground cayenne pepper, 1½ teaspoons of garlic powder, and kosher salt and freshly ground black pepper to taste. Stir to fully combine.
Coat the Wings: Add in 3 pounds of chicken wingettes about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture. Remove wings from the mixture and place on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture. Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.
Fry The Wings: While the wings chill in the fridge, heat 3 inches of vegetable oil in a large stock pot or Dutch oven to 360°F. Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
Make the Sauce: When you start frying your last batch of wings, start your sauce. Heat ½ cup of salted butter, 1 cup of Buffalo sauce, and 3 tablespoons of honey or medium-high heat in a small sauce pan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking. Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
Toss the Wings: Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce. Serve immediately, with ranch or blue cheese dressing for dipping.
good info
Seriously AMAZING! I ended up using Andrea’s Super Fine Grind Flour Blend since I can’t do beans. I skipped the paprika, cayenne, and peppers and so that I could have some really plain ones that are super Auto-immune Protocol friendly and then decided to treat myself to a drizzle of the hot sauce.
And it was delicious! Even plain, I almost cried at the joy of being able to have fried chicken again. But with that sauce, that ended up being waaaaay more than a drizzle, I was in heaven. Even my gluten loving boyfriend loved them and thought they might even be the best he’s ever had. This will definitely become a staple in our home.
WOW! Looks delicious i must try this at home for evening party with my husband
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