Crusted BBQ Chicken Wings

These wings turn out perfectly crispy on the outside and tender on the inside. 

INGREDIENTS

2 pounds split chicken wings

1/4 cup brown rice flour

1/4 cup white rice flour

2 tablespoons potato starch

2 tablespoons tapioca starch

2 eggs or 6 tablespoons egg whites

1 tablespoon GF soy sauce

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

cayenne pepper, to taste

1/2 cup GF BBQ sauce

DIRECTIONS

Whisk together the flours,starches, eggs, soy sauce, oil, garlic powder, onion powder and cayenne pepper.

Add the wings and mix well to coat.

DEEP FRIED METHOD:

While you are preparing the wings, pour oil in a large heavy bottomed pot about 2 inches up the sides of pot and heat the oil to 375 degrees Fahrenheit .

With metal thongs, grab the wings one at a time, shaking off the excess coating and drop in the hot oil until cooked through and golden brown, about 15 minutes.

Remove the wings from the oil with a slotted ladle and place on a plate lined with paper towels.

Plate the wings and serve with BBQ sauce to dip in or toss with the sauce in a large bowl.

Enjoy!

ACTIFRY METHOD:

Take the wings out one at a time, shaking off the excess coating and place in the actifry.

Cook for about 30 to 35 minutes, until golden brown and cooked through, depending on thickness of wings.

Serve with your favourite BBQ sauce to dip in or toss with the sauce in a large bowl.

Enjoy!