Why buffalo wings? Because I love them, and I can’t eat them out anymore. Buffalo wing sauce is generally made with butter or margarine, and therefore contains milk. And depending on the particular restaurant, the breading may contain milk and they might use an egg to coat the chicken before breading it. And many restaurants use wings that are delivered to them already breaded/coated so they have no clue what’s in them unless they still have a box kicking around with the label on it. You can imagine just how much fun this conversation with restaurant servers would be and why it’s not even worth the bother to try – Oh, can you make me a special sauce that doesn’t contain any milk or milk products, and by the way, margarine contains dairy. And even though you get the wings pre-breaded, can you find some wings that aren’t coated and cook them for me? Yeah, right. Not happening in this universe. Secondly, although I learned how to deep fry with a stockpot and a candy/frying thermometer while we were working on one of our recipes, I’m not frying on a work night and cleaning that up. So the recipe had to be baked. I started with this recipe and modified it to be dairy free, and then did a gluten-free version too, even though Mary Kate doesn’t really care for buffalo wings. The nice thing about this recipe is that you can take the cooked chicken wings and make any sauce you want and then coat them with it. So if you don’t like buffalo wings, experiment. Tell us what you used for alternate sauces.
- Easy Buffalo Wings (Dairy-free, BUT NOT gluten-free version)
Easy Buffalo Wings (Dairy-free, BUT NOT gluten-free version)
Wings and Coating:
- 36 chicken wing pieces
- 2 Tablespoons canola oil
- 1 teaspoon salt or spicy seasoned salt, such as Penzey’s Spicy 4/S Salt or Slap Ya Mama Cajun Seasoning
- 1 cup all-purpose flour
- 1 teaspoon of Penzey’s Forward Seasoning (If you don’t have this, mix some black pepper, onion powder, paprika, garlic powder, and turmeric together to equal 1 teaspoon)
Buffalo Wing Sauce:
- 1 1/2 Tablespoons cider vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed garlic
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 6 Tablespoons Frank’s Red Hot
- 6 Tablespoons Earth Balance Soy Free Vegan margarine
Preheat oven to 425 degrees F. In a bowl toss the wings with the oil, and salt. Place flour and Forward seasoning into a gallon zip lock bag and seal closed. Shake to evenly distribute flour and Forward seasoning. Add a few wing pieces and shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled baking pan(s). Do not crowd. Repeat until all wings are coated. Bake for about 20-25 minutes, turn the wings over, and cook another 20-25 minutes, or until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
- Easy Buffalo Wings (Gluten-Free Version)
Easy Buffalo Wings (Gluten-free version)
Wings and Coating:
- 36 chicken wing pieces
- 2 Tablespoons canola oil
- 1 teaspoon salt or spicy seasoned salt, such as Penzey’s Spicy 4/S Salt or Slap Ya Mama Cajun Seasoning
- 1 cup all-purpose gluten-free baking mix, either a commercial mix or your own. (I used a mix of 100g sorghum flour, 100g Masa Harina, 150g sweet rice flour, and 150g potato starch. You will have leftovers, store it in an airtight container, and use it for next time. This the best mix I’ve tried for this. My husband and I could not tell the difference between this and the flour coating above.)
- 1 teaspoon of Penzey’s Forward Seasoning (If you don’t have this, mix some black pepper, onion powder, paprika, garlic powder, and turmeric together to equal 1 tsp)
Buffalo Wing Sauce:
- 1 1/2 Tablespoons cider vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed garlic
- 1/4 teaspoon Balsamic vinegar
- 1 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 6 Tablespoons Frank’s Red Hot
- 6 Tablespoons Earth Balance Soy Free Vegan margarine
Preheat oven to 425 degrees F. In a bowl toss the wings with the oil, and salt. Place gluten-free baking mix and Forward seasoning into a gallon zip lock bag and seal close. Shake to evenly distribute baking mix and Forward seasoning. Add a few wing pieces and shake to coat evenly. Remove wings from the bag, shaking off excess coating, and spread out evenly on oiled baking pan(s). Do not crowd. Repeat until all wings are coated. Bake for about 20-25 minutes, turn the wings over, and cook another 20-25 minutes, or until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
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