A healthy diet doesn’t seem all that appealing when you’re sitting in front of the television and cheering for your favorite team. However, this recipe will change your mind. Brown rice flour makes this a bit of a healthier option than breading used for normal wings, without sacrificing your desire for scrumptious finger-lickin’ Buffalo wings.
- 1 1/2 pounds chicken wings (whatever style you desire)
- 1/4 cup white distilled vinegar
- 2 cups cold water
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon sea salt or Sea Veg
- 1/4 cup brown rice flour
- 1/2 cup wing sauce of your choice
Method Of Preparation:
- Rinse chicken wings in cold water and then place in a bowl. Pour the white distilled vinegar over the chicken, add the cold water to cover the chicken, and let sit in vinegar water for 10 to 15 minutes. Then pour out the vinegar water, wash the wings off in cold water, and pat them dry with a few paper towels
- In a freezer-safe bag, add the wings, along with 1 teaspoon olive oil, ground cumin, garlic powder, poultry seasoning, and sea salt or Sea Veg. Close the bag and shake it up until the wings are evenly coated. Add the brown rice flour and give it one last shake.
- Line a baking sheet with parchment paper; set aside. Preheat oven to 275 degrees F. In a large sautè pan set over medium-high heat, pour in the remaining 2 tablespoons of olive oil. When the oil is hot and shimmering, add the wings, searing them on each side for about 1 to 2 minutes. Transfer the seared chicken wings to a clean medium-size bowl and toss quickly with half the wing sauce (1/4 cup).
- Place the wings on the parchment-lined baking sheet and transfer to the oven to bake for 45 minutes, until throughly cooked and tender. After the 45-minute mark, take the wings out of the oven, turn the oven up to 400 degrees F, add 1/4 cup more of the wing sauce, and toss wings on the baking sheet. Bake for an additional 10 minutes. These can be served with your favorite herb dipping sauce and sliced celery and carrots. Enjoy!
Photographer credit: Nicole Garner