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Gluten-Free Furikake Fried Chicken Wings

Gluten-Free Furikake Fried Chicken Wings


1 - 1 ½ lbs chicken wings, paddle and drumette separated
1 - 2 tablespoon salt
4 - 6 cups high temp oil, such as vegetable, canola, or grapeseed
¼ cups + ⅓ cup gluten-free flour, such as Cup4Cup
½ cup gluten-free or gluten-removed beer, such as Sufferfest Summit
½ cup vodka
1 tablespoon water
¼ cup sugar
1 tablespoon + 1 teaspoon fish sauce
¼ cup tamari
1 tablespoon grated ginger
1 tablespoon (heaping) sambal
Furikake State Bird Seed, crushed



1.  Fry the wings:

  • Place wings on wire rack on sheet tray
  • Season wings liberally with salt and refrigerate for 1 hour or up to overnight
  • Bring oil up to 350F in large pot
  • Coat wings liberally in ¼ cups gluten-free flour, shake off excess
  • Create batter by whisking together remaining gluten-free flour, beer and vodka and coat wings in batter
  • Fry wings in batches, to maintain oil temperature, 7 to 8 minutes per batch or until a thermometer inserted in the thickest part of the wing reads 155F
  • Place fried wings on rack


    2.  Make the glaze:

    • Combine fish sauce, tamari and grated ginger in small bowl
    • Combine water and sugar in a pot, over medium high heat, stirring frequently, bring to 315-325F
    • Carefully whisk fish sauce tamari ginger mixture into caramel until fully incorporated
    • Mix in sambal
    • Brush glaze onto chicken wings


      3.  Get crunchy:

      • Crush clusters of Furikake State Bird Seed into smaller pieces
      • Liberally cover glazed chicken wings with crushed bird seed
      • Enjoy (immediately!)


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