Chicken Wings

• Course Appetizer, Main Course, Side Dish
• Cuisine Low Carb, Party Food, Winter

Prep time

Cook time

Servings

Ingredients

• 1/2 Cup Betty Crocker All-Purpose Gluten-Free Rice Flour Blend
• 1/4 Teaspoon Paprika
• 1/4 Teaspoon Cayenne Pepper
• 1/4 Teaspoon Salt
• 1/2 Stick Butter (1/4 cup)
• 1/4 Cup Hot Sauce
• 1 Dash black pepper
• 1 Dash Garlic Powder
• 10-14 Chicken Wings

Instructions

1. Stir the ingredients for the flour mix in a bowl until well combined.
2. Pour flour mix into a gallon zip lock bag.
3. Place three or four chicken wings in the flour bag at once, and shake the bag to coat the wings with flour.
4. Shake the excess flour off and place the wings in the refrigerator for 60 to 90 minutes.
5. Deep fry the wings for 10-15 minutes at 360°F. Drain the grease, then coat the wings with sauce using a brush.
6. Put the fried wings in the oven at 215°F to keep them warm until served.
7. While the last batch of wings is being fried, stir the sauce over low to medium heat to prepare for dipping.