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Gluten-free Thai buffalo wings

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 2kg chicken wings
  • 1/2 cup rice flour
  • olive oil cooking spray
  • 1/4 cup gluten-free sweet chilli sauce
  • 2 tablespoons Gourmet Garden Thai seasoning
  • 1/4 cup gluten-free tomato sauce
  • 60g mixed salad leaves


  • 1
    Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with foil. Spray 2 wire racks with oil and place over trays.
  • 2
    Remove and discard wing tip from chicken. Cut wings into 2 pieces. Place rice flour in a shallow dish. Coat chicken in rice flour, shaking off excess. Place on wire racks. Spray with olive oil.
  • 3
    Bake for 20 minutes. Turn chicken. Spray with olive oil. Bake for a further 20 minutes or until skin is golden and crisp and chicken cooked through.
  • 4
    Meanwhile, combine sweet chilli sauce, Thai seasoning, tomato sauce and 1/2 cup cold water in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until sauce starts to simmer. Reduce heat to low. Cook, uncovered, for 5 minutes or until sauce thickens.
  • 5
    Serve chicken with sauce mixture and salad leaves.

Source: taste.com.au


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