Extra crispy chicken wings

How do you make extra crispy wings when you can't have gluten or dairy or eggs? Well, you can, and it's not too difficult. Use your flours of choice, of course.

-- dozen chicken wings, cut and washed
-- flour mix (i use 1/2 cup sorghum, 1/2 cup tapioca flour, 1 tsp sea salt, 1 tbsp chili powder, 1/2 tsp cayenne pepper)
-- 2 egg subs (i use Ener-G)
-- oil of choice (i use canola)

Heat oil in a large pan. Cut wings. Now, toss and coat in the flour mixture. Dip into the egg sub mixture. Toss again and coat in the flour mixture. Cook in frying pan until golden and cooked through. These also could be baked.

The "regular-crispy" version of this is to not use the egg sub. Just coat the wings with the flour mix and cook.


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