Just the other day, my husband and I when to a local restaurant famous for its buffalo chicken wings and brought some leftovers home. When I got home, immediately my son asks if he can have some. As I may have mentioned before, my son is on a gluten free, casein free diet (no wheat, no dairy). I, of course, said no because it’s not gluten free, and he began to sulk and walked away. I felt awful! Even though he is on a special diet, I didn’t want him to feel deprived all the time. So, I started looking for gluten free, casein free buffalo chicken wing recipes online and let me tell you, it took me a long time to come up with a recipe that tasted close to the original. Here is my version of Gluten free, Casein free Buffalo chicken wings. Enjoy!

Note: This recipe is also low carb, so anyone watching their carb or sugar intake may like this recipe as well. Also for those that are on a casein free diet, I use butter in this recipe that has been ok for my son. However, if you would like to avoid butter you may substitute it with coconut oil.

Boneless Buffalo Chicken Wings Recipe

  • 2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
  • 2 ¼ teaspoons salt, divided
  • 1 ¼ teaspoons freshly ground black pepper, divided
  • 1 cup arrowroot powder
  • 1 teaspoon garlic powder
  • 1/3 teaspoon cayenne pepper (optional)
  • 1/4 cup coconut flour
  • 1/4 cup finely ground almond flour
  • 4 tablespoons butter
  • 2 eggs
  • 2/3 cup Frank’s Hot Sauce
  • 1/2 cup coconut milk (full fat)
  • 1/4-1/2 cup coconut or canola oil for frying

In a bowl, combine arrowroot powder, coconut flour, almond flour, garlic powder, 1 teaspoon salt, and 1 teaspoon of black pepper. In another bowl, whisk together eggs, coconut milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put chicken pieces into the milk and egg mixture, then coat each piece in the flour mixture. After coating with flour, tap the pieces gently to remove excess flour. Heat oil in a frying pan over medium heat. Carefully put the chicken pieces in the heated oil and cook them for a few minutes on each side until the pieces are thoroughly cooked, and they start turning golden brown and crispy. Put the cooked chicken pieces on a plate lined with a paper towel to absorb the excess oil. Don’t try to cook all the pieces at once; fry them one handful at a time. Add more oil if needed.

While the chicken is frying, heat the butter in a small pot and add Frank’s hot sauce, mix and heat through. When all of the chicken is cooked, put in a bowl. Pour the heated sauce over the chicken pieces and toss until evenly coated. Serve immediately.

Ambreen Khawaja
Co-founder, Mandala Integrative Medicine