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Looking to take your chicken wing game to a whole new level? Say hello to our latest culinary creation: Rice Flour Chicken Wings with Egg Whites! These wings are the epitome of crunchy, flavorful perfection. We’ve ditched the traditional breading and opted for a healthier twist by using rice flour for that irresistible crunch, while keeping them gluten-free!
But the real magic happens with the egg white coating. It not only locks in the juiciness of the chicken but also creates a light, airy, and incredibly crispy shell that’s a total game-changer. Plus, it’s a great way to reduce waste by putting those leftover egg whites to good use.
Why You Will Love Rice Flour Chicken Wings With Egg Whites
- It Is A Gluten Free Recipe
- They have a light crunchy coating that everyone will love.
- Egg white helps create the unique texture of the chicken wing breading.
- If you need a gluten free carb friendly option for guests at a party this recipe will knock their socks off.
- They’re also excellent for game day or a tailgate party.
Recipe Tips & Hacks
The baking soda raises the PH balance of the wings, which helps them turn brown and crispy on the outside.
If your rice flour wings don’t get crispy enough for your liking, pop them under the broiler for a couple minutes.
Add some brown sugar and chili peppers for an extra pop of flavor.
What Ingredients Do You Need?
- 1 lbs chicken wings, flats and drums
- 1 cups rice flour
- 1 tbsp baking soda
- 1 tbsp Italian seasoning
- salt and pepper to taste
- 1 egg white
- ¼ cup melted butter
- 2 tbsp olive oil
How Do You Make Them?
- Pat your wings fry with a paper towel
- Combine egg white and melted butter and whisk
- Combine rice flour baking soda and seasonings and whisk
- Heat your skillet with oil to medium high
- Coat each wing with the egg wash then the flour and transfer them into the hot pan
- Cook them for about 5-7 minutes per side m
- Make sure they are fully cooked, with an internal temperature of 165°F (74°C), and the juices run clear before consuming.
- Adjust the time as needed based on the size and thickness of the chicken.
Rice Flour Chicken Wings With Egg Whites
Ingredients
- 1 lbs chicken wings flats and drums
- 1 cups rice flour
- 1 tbsp baking soda
- 1 tbsp Italian seasoning
- salt and pepper to taste
- 1 egg white
- ¼ cup melted butter
- 2 tbsp olive oil
Instructions
- Pat your wings fry with a paper towel
- Combine egg white and melted butter and whisk
- Combine rice flour baking soda and seasonings and whisk
- Heat your skillet with oil to medium high
- Coat each wing with the egg wash then the flour and transfer them into the hot pan
- Cook them for about 5-7 minutes per side m
- Make sure they are fully cooked, with an internal temperature of 165°F (74°C), and the juices run clear before consuming.
- Adjust the time as needed based on the size and thickness of the chicken.
Yes, you can use rice flour for deep frying. Rice flour is often used in cooking to create a crispy and light texture when frying various foods. It’s a common choice for gluten-free frying and can be used for items like tempura, fried chicken, or vegetables.
More Chicken Recipes You May Like:
- Baked Chicken & Spinach Pinwheel Recipe
- Chicken Spinach & Parmesan Calzones
- Air Fryer Ranch Chicken
- Brown Sugar Drumsticks
- Velveeta Chicken Casserole Recipe
Whether you’re hosting a game day gathering, a family dinner, or just treating yourself, these Rice Flour Chicken Wings with Egg Whites will be the star of the show. Don’t miss out on this incredible flavor and texture combo. Try them out today and let us know your thoughts!
