Fried Wings (gf) Recipe

Prepare wings

Pat the wings dry with paper towels. If you have time, separate drumettes from flats and remove tips. Place wings in a large bowl.

Season and coat

Sprinkle kosher salt, black pepper and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp skin while keeping the recipe gluten-free.

Optional brine for tenderness

If using the buttermilk brine: whisk buttermilk with garlic powder and hot sauce, pour over seasoned wings, cover and refrigerate 1–4 hours. Remove wings from brine, pat very dry before frying, and re-dust lightly with the salt/pepper/baking powder mixture.

Heat oil in a deep heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, heat until a 1-inch cube of bread browns in about 45 seconds. Work in batches to avoid overcrowding: add 6–8 wings and fry, turning occasionally, until skin is deep golden and internal temperature reaches 165°F (74°C), about 10–12 minutes per batch depending on size. Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain and keep crisp. Maintain oil temperature between 325–350°F for subsequent batches; let oil come back up between batches.

Make sauce

In a small saucepan over low heat, melt the butter gently. Stir in hot sauce, honey, apple cider vinegar and celery salt. Whisk until smooth and warmed through, about 1–2 minutes. Keep warm until ready to toss wings.

Toss wings

Place fried wings in a large clean bowl, pour the warm sauce over them, and toss quickly to coat evenly. Serve immediately.

Make spicy Caesar

Whisk together mayonnaise, grated Parmesan, anchovy paste, lemon juice, minced garlic and sriracha until smooth. Adjust seasoning with black pepper and a pinch of salt if needed.

Coat wings

Toss hot fried wings with the Spicy Caesar sauce in a large bowl until evenly coated. Garnish with an additional sprinkle of Parmesan if desired and serve.

Make Korean glaze

In a small saucepan over low heat, combine gochujang, soy sauce (or tamari), honey (or brown sugar), rice vinegar, sesame oil and minced garlic. Warm and whisk until glossy and well combined, about 1–2 minutes; do not boil aggressively. Remove from heat and stir in sesame seeds and most of the sliced green onion (reserve some for garnish).

Toss wings

Toss fried wings in the warm Korean glaze until evenly coated. Garnish with remaining green onion and additional sesame seeds before serving.

Warm and glaze

Warm the gluten-free BBQ sauce gently in a saucepan; stir in honey if you want a glossier finish. Toss the hot fried wings in the warmed sauce so they are evenly coated. Serve immediately.

Arrange sauced wings on a platter with celery and carrot sticks and a bowl of ranch or blue cheese dressing for dipping. Sprinkle chopped parsley over the platter for color if desired. Serve hot.