Deep Fried Gluten Free Spicy Chicken Wings + A Superbowl Round-Up

Lately, all Eli can talk about is hot wings; specifically establishments that advertise hot wings on T.V.(I may have to limit the T.V. watching to only that that has been recorded, thus-avoiding commercials). Eli is perfectly aware of how we eat. He can obsess as much as he wants about fast food, crappy pizza chains, and now – hot wings, but the answer will always remain the same.

While Eli obsessed, I read my friend Heather’s blog, featuring Sticky Asian Chicken Wings. Perfect timingShared the recipe with Eli and he agreed that this would be a great solution to his undeniable craving. My only request; he had to help with the frying. Not only did he fry, he took it upon himself to make the sauce. That’s my boy!

Before picking up carpool the other day, I picked up some organic chicken wings and 2 pounds of little, organic drumettes.  After cleaning the chicken and patting them dry, Eli and I got to work. To coat my chicken, I used Shauna’s guidelines for making a gluten free  whole grain AP flour mixture(see below). I keep this on hand, stored in a glass container in my pantry. I have used it to make Chicken Cacciatore, baked chicken tenders, and homemade corn dogs(be on the look out for this one-so good).

The verdict: both the wings and the drumettes never made it to the dinner table that night. Instead, the kids ate them standing up and dinner consisted of lentil soup and salad, sans the “main course”. I’ve been instructed to make these for “game day”.  To avoid stinking up the house, I plan on borrowing my friends 3 electric fry pans and set up shop in the backyard!


Asian Hot Wings


for the chicken
3.5 lbs. chicken wings and drumettes
2-3 cups gluten free all purpose flour(recipe below)
2 tsp. celtic sea salt
1/2 tsp. white pepper
for the sauce:
3 Tbsp. rice wine vinegar
2 Tbsp. red wine vinegar
2 Tbsp. hoisin sauce
2 Tbsp. raw honey
1 Tbsp. fresh ginger, skin removed
2 cloves garlic
1 Tbsp. molasses
2 tsp. tamari(wheat free soy sauce)
1 1/2 tsp. Sriracha
1 tsp. arrowroot
2 Tbsp. ghee(clarified butter)*

peanut oil for frying


for the chicken:
• pour peanut oil into a heavy duty stock pot or a cast iron skillet. heat to 375*
• rinse chicken with cold water and lay on paper towels. pat dry.
• in small baking dish(I use a glass pie plate), combine the dry ingredients for the chicken. whisk. set aside.
• while the oil is heating up, coat the chicken in the flour mixture and set on a wire rack set over a rimmed baking sheet. repeat until all
the chicken is coated.
• gently add the chicken to the hot oil. don’t over crowd the pan(to many pieces will bring the temperature down, thus not cook the chicken evenly).
• the wings should take about 10-12 minutes to cook and get that good crispy exterior. the drumettes – slightly less time.
• drain on a rimmed baking sheet lined with paper towels. repeat until all the chicken was cooked.
• while the last batch of chicken cooks, make the sauce.
for the sauce:
• in a small bowl, combine the vinegars, hoisin, and honey. whisk and set aside.
• press the garlic and the ginger through a garlic press. add grated material to the vinegar mixture.
• add the molasses, tamari, and Sriracha and whisk.
• whisk in arrowroot
• in a small saucepan set over medium heat, melt the ghee. add the sauce and cook until thickened.
• dredge chicken in the sauce and place on a platter. sprinkle with chopped scallions and serve hot or at room temperature.

* if you want to make your own ghee, Carrie has a great “how-to”.

Gluten Free Whole Grain All Purpose Flour


125g amaranth flour
150g brown rice flour
100g buckwheat flour
125g millet flour
100g sorghum flour
100 quinoa flour

150g arrowroot
100g potato starch
50g tapioca flour


• measure all flours in a large container.
• whisk  until all combined.

The Urban Baker /

More great recipes for your Super Bowl Party:

Baked Jalapeno Poppers – Recipe Girl
Farro Fritters – SippitySup
Homemade Chesse Crackers – She Wears Many Hats
Wonton Crackers – Andrea Meyers
Tomato Pate Feuilletee – Cannelle et Vanille
Gluten Free Buffalo Chicken Wings – Jeanette’s Healthy Living
Pizza Dip – Closet Cooking
White Bean Dip – The Urban Baker
Fried Eggplant Antipasto – Rosas Yummy Yums
Pan Fried Chickpeas – The Urban Baker
Buttery Brown Sugar Popcorn – Dine and Dish
Gougares – 101 Cookbooks
Garlic Knots – Simply Recipes
Crispy Coated Pita Chips – Vanilla Sugar
Roasted Persimmons Wrapped in Bacon – Dishing up Delights
Golden Mixed Green Pie – Technicolor Kitchen
Feta Sun Dried Tomato Turkey Burgers – Picky Palate

Showing 14 comments
  • Kim

    These wings looks really good! Perfect for the superbowl or not!

    • Susan

      I literally had a bite, Kim. My kids were coveting them and would not share!

  • Jeanette

    That sauce for the wings sounds incredibly delicious! And I like the flour blend, full of whole grains.

    • Susan

      Hi Jeanette, I just recently found your blog and you are inspiring. This GF thing is new for our family, so having the support from people like you, is a gift!

  • Reply

    I am with ya on maintaining a household and lifestyle of no fast food, crappy pizza chains etc. I get no joy in eating at places like that. If anything, I am left feeling bloated and lethargic. Ugh.

    Thanks for sharing this hot wing recipe. I am sure my BF will love it!

  • HeatherChristo

    looks so good!!!

  • Lucy Lean

    SO glad you found a fix for his cravings of all things advertised on TV!

    • Susan

      If you find a way to avoid the TV(without cancelling the cable service), please share!

  • Eden

    Your son is gonna be a looker! I can tell these things 😉

    I sometimes coat my fried chicken with buttermilk and soy flour. Soy flour is NOT good for baking sweet pastries with my experience but it makes for a great, crispy coating for chicken.

  • Esi

    Yum! I want to try these, but baked. Thanks for including me as always!! Xo

  • marla {family fresh cooking}

    Of course these were eaten standing up! They sounds awesome!

  • Lisa Barnes

    I can’t wait to try this recipe, altho I will admit that I gave up on frying the wings years ago – too much oil, too much smell left the next day; which I suspect is what you’re referring to in your post. Instead, I preheat my oven to 400 or 425 (depends on how meaty the wings are) and bake them in a single layer on a sheet pan for 45 minutes to an hour. I like the skin to be really crispy, so measure when they’re done by the skin. I promise you won’t be able to tell the difference. And, I’m sure they have a bit less fat – altho with wings, who cares? 🙂

    • Susan

      Hi Lisa, since that post, I have been baking mine in the oven. The post is coming in about two weeks. They are so good that my kids request them once a week – however probably put them on the menu every three weeks. Thanks for sharing and for stopping by.

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