Gluten Free Baked Boneless Wings


a drizzle
grapeseed oil
1 cup
gluten free flour
1/2 cup
gluten free panko
1 tsp
1 tsp
smoked paprika
1/2 tsp
chili aleppo
a dash
egg whites
1/4 cup
skim milk
1 lb
chicken, cut into 2 inch pieces
1/4 cup
frank's hot sauce
1-2 tbsp
2 tbsp
  1. Preheat the oven to 475ºF, line a baking sheet with foil and spray with nonstick cooking spray.

  2. In a medium-sized bowl, mix the flour, panko, salt, paprika, chili, and pepper, together until combined.

  3. In a separate medium-sized bowl, whisk together egg whites and milk.

  4. Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the dry seasoning mixture; repeat the process so that each piece of chicken is double coated. (Pro tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.)

  5. Arrange the breaded chicken on the prepared baking sheet and spray a light coating of oil spray over the chicken pieces. Bake for 8-10 minutes or until chicken begins to brown.

  6. Turn the heat to 350ºF, flip the chicken and cook for about 3-5 minutes, until the chicken is cooked through and both sides are mostly golden brown.

  7. As the chicken cooks, in a large microwave-safe bowl, combine the ghee and water and microwave on high until the mixture begins to bubble, about 1-2 minutes, then remove, stir in the buffalo sauce, and keep covered to stay hot.

  8. When the chicken pieces are cooked, remove them from the oven and let them cool for 1-2 minutes. Toss chicken in the hot sauce mixture, until all pieces are coated. Serve immediately.


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