These crunchy gluten free boneless wings are packed with flavor and the perfect amount of spice, with a Sriracha buffalo sauce.
In a small saucepan over medium heat, melt the butter. Once butter is melted, add sriracha, garlic powder, onion powder, cayenne pepper, and salt and whisk together thoroughly. Turn the heat to low, stirring occasionally but keeping warm (it will start to solidify if it cools, so if this happens, just re-heat and whisk vigorously), while you make the boneless wings.
Heat about an inch of oil in a dutch oven, or heavy bottomed pan to 350 degrees F.
Set up your dredging station with chicken pieces, egg, and combine cornstarch, gluten free flour, salt, and pepper. One by one, dip chicken pieces in egg and then roll in flour mixture.
Fry chicken pieces in batches (being careful not to overcrowd the pan), until the crust is golden and an instant read thermometer shows an internal temperature of 165 degrees F. Set aside to drain on paper towels.
In a large bowl, toss boneless wings with sriracha buffalo sauce and serve with ranch or bleu cheese dressing for dipping!
I like to use Bob's Red Mill Gluten Free All Purpose Baking Flour for this application (NOT Bob's Red Mill 1 to 1 Baking Flour), but any GF flour blend with no xanthin gum should work. Blends with xanthin gum may get sticky when fried.
Not Gluten Free? You can substitute 1.5 cups all purpose flour for the GF flour blend and the cornstarch in this recipe.