Potatoes Romanoff - This Didn't Stay in Vegas

As promised, here is the rice-flour coated chicken wings recipe I teased in the mumbo sauce video. It’s hard to believe that this is the first fried wings video we’ve ever done, but that was the case, which is why I’m so glad these turned out as well as they did. 

Besides being gluten-free, which is probably a big deal to a small, but enthusiastic part of my audience, this rice flour coating ended up being light, crispy, and extremely sauce friendly.

The original buffalo style chicken wings are fried without any type of coating, and while I do enjoy them that way, they aren’t the best at holding on to a sauce. This is why people started adding some kind of starch to the outside, which creates a less slick, rougher surface, that really grabs onto whatever you’re dipping, or tossing them in.

By the way, before your wings get coated with the flour, you’re free to spice these anyway you want. Other than the salt, everything else is up for grabs. I went very simple, as I usually do, but the mind reels at the possibilities. Regardless of how you flavor yours, I really do hope you give them a try soon. Enjoy!

Ingredients for *one pound of rice crispy chicken wings:

1 pound chicken wing sections (flats and drums)

1 teaspoon kosher salt (or 1/2 teaspoon fine salt)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper
1/2 cup rice flour, preferably "stone-ground" (you can grind you own in a spice mill)

* This can be scaled up to however large a batch you need. I usually allow 1/2 pound of wings per person for a party.

- If you’re doing a larger batch, be sure to give the wings a toss or two during the refrigeration time. By the way, two hours would be a minimum, but if you want, you can leave these overnight with the seasoning.