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.
1/2 cup rice flour, preferably “stone-ground” (you can grind you own in a spice mill)