Description
Light, crisp, and flavor-packed. These crispy chicken wings are dynamite and will delight even the most discerning palate.
Ingredients
Scale
Brine:
- 1 cup reduced-fat buttermilk
- 1/4 cup pepperoncini brine (liquid from the jar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon paprika
- 8–10 pepperoncini peppers
- 2 lbs chicken wing sections (drumette and wingette only – no tips)
Flour dredging mixture:
- 1 cup gluten-free flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Glaze:
- 2 tablespoons butter, melted
- 1 tablespoon pepperoncini brine
Instructions
- Preheat the oven to 375.
- Prepare a baking sheet. Cover with foil and then line with parchment paper. This is going to make for a super easy clean-up.
- Place chicken in a large shallow ceramic bowl or a 9 x 13 pyrex baking dish.
- Whisk together the buttermilk, pepperoncini brine, garlic powder, salt, pepper, and paprika. Pour over chicken wings. Tuck a handful of pepperoncini peppers around the chicken. Smash them with your fingers to get any juices out of them and into the brine. Cover with plastic wrap and stick in the fridge for 3 hours.
- In a large shallow bowl, whisk together the gluten-free flour, salt, and cracked black pepper.
- Remove chicken from brine working one piece at a time. Let brine drip off and toss wing section into the flour mixture. Tap off excess flour and set it on the prepared baking sheet. Repeat until done.
- Make glaze. Whisk together the melted butter and pepperoncini brine/liquid.
- Bake at 375°F for 30 minutes then brush with butter/pepperoncini glaze and continue to bake for 15 minutes or until light golden brown. Let sit for 5 minutes and serve with your favorite hot sauce. I love Frank’s!
Notes
- If you don’t have buttermilk, you can make mock buttermilk by adding 1 tablespoon of lemon juice to 1 cup of milk. Let it stand for 5-10 minutes. It won’t be as thick as buttermilk but it will work in a pinch.
- You can brine the chicken for anywhere from 2-6 hours. Whatever you have time for.
- Cook time depends on the size of your chicken wings. It can range from 40 minutes to an hour.
Keywords: crispy chicken wings, pepperoncini peppers, wings