Hooters Buffalo Wings (Gluten Free)

This recipe is modified to be gluten free from Hooters Buffalo Wings which was from Top Secret Recipes http://www.topsecretrecipes.com. Even though the modification is very small, I had to post it so those of you who have to eat gluten free would be able to enjoy this as well!

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 20  chicken wings (frozen are fine)
•  vegetable oil, for frying in deep fryer

• FLOUR MIX

• 1⁄3 cup  garbonzo  bean flour (I also mix garfava & sorghum)
• 1⁄3 cup tapioca flour
• 1⁄3 cup cornstarch
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon salt

• HOT SAUCE

• 1⁄2 cup butter (1 stick)
• 1⁄2 cup  louisiana hot sauce (Texas Pete is GF)
• 1  dash pepper, Ground
• 1  dash garlic powder

• SERVE WITH

•  bleu cheese salad dressing (Kraft is GF)
•  celery

Directions

1. 90 MINS BEFORE GAME TIME:
2. Combine the flour, paprika, cayenne pepper, and salt in a large bowl using a wire wisk to blend the flours well.
3. If the wings are frozen, defrost and dry them very well with paper towels.
4. Toss the wings with the flour mixture, coating each wing evenly.
5. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
6. 30 MINS BEFORE GAME TIME:
7. Heat oil in a deep fryer to 375 degrees.
8. Put as many wings into the hot oil as will fit comfortably so they are still covered entirely by the oil.
9. Fry for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. (10 mins works for me).
10. Remove the wings from the oil to a paper towel to drain (just don't let them sit too long, because you want to serve the wings hot).
11. Repeat the frying process as needed until all wings are cooked.
12. While the wings are frying, melt butter in a small sauce pan and stir in hot sauce, ground pepper, and garlic powder. Simmer over very low heat just enough to keep warm until ready to use.
13. When wings are done put them in a large serving bowl and pour the warm sauce over them, coating evenly (if it has a lid you can cover and shake).
14. Serve with a small bowl of Bleu cheese dressing and celery sticks.