The other day Ritch, our lead web programmer at Evermine, told me that he cooks only one thing – hot wings! And if it were up to him, he’d eat them every Sunday during the football season, but sometimes his wife requests that they take a break and try something else. He told me that he has just about perfected his own recipe and wondered if I’d like to share it on Idea Land. Of course, I said yes! Then he showed me some custom hot wing coasters he ordered special for Super Bowl Sunday. They seemed a little strange to me – a close-up photo of the hot wings, but they turned out great! A perfect recipe and party favor football fans will talk about for a long time.

When asking Ritch to tell me more about his special recipe he said, “I use rice flour for several reasons rather than the more typical wheat flour: it is gluten-free, it produces a crispier breading, and I think it tastes better in this recipe. I usually set aside a few wings without any sauce for my 2 year old son. This is a versatile recipe, try different mixes of spices, especially if you aren’t going to sauce them.”

blog ad 1

• 3 – 1/2 lb whole chicken wings or 3 lb chicken wing drumettes
• 4 Tbs butter
• 1 – 1/2 oz olive oil
• 3/4 lb brown rice flour
• 1 tsp paprika
• 1 tsp red chili powder
• 1/2 tsp salt (optional, see instructions)
• cooking oil (enough to coat jelly roll pan)
• 6 oz or larger bottle Franks Red Hot Original

blog ad 2

– Part the chicken wings and trim off the tips to save for stock. Coat the parted wings in approx 1/4 lb. rice flour, and refrigerate for about 30 min.
– Meanwhile, prepare a large sturdy paper grocery bag with the remaining brown rice flour, paprika, red chili powder and salt. Shake to mix. You only need to add the salt if you’re planning on serving some of the wings dry (there is enough salt in the Franks Red Hot).
– Preheat Oven to 400º F. Coat a jelly roll pan with cooking oil, set aside.
– Melt the butter with olive oil in a small ( 3 to 5 quart ) stock pot over low heat, you don’t want the pot to get too hot to handle. Toss the wings into the melted oil/butter mixture, cover and turn the wings holding the cover tightly on with both hands. Do this until they are uniformly coated, adding a bit more olive oil if necessary.
– Transfer the coated wings to the paper bag, fold the top over and shake vigorously until they are well coated with the rice flour mixture.
– Arrange in a single layer on the Jelly Roll pan, and place them in the oven. Bake for 35 – 45 minutes, turning once at about 20 minutes.
– Transfer the wings immediately to a large plate as there will be a considerable amount of grease in the baking pan (the wings will become soggy and greasy if left to sit too long).
– Allow to cool until they are easy to handle by hand, but still hot. The wings can be served dry at this time for the capsaicin averse. Place a few at a time in a small salad bowl, douse with sauce and swirl around the bowl until they are nicely coated with sauce.
– Serve with carrot and celery sticks, and beer.

Helpful Links

Avatar photo Jeanne Williamson (138 Posts)

Jeanne and her husband David launched My Own Labels in January of 2000. It was a spin-off of their successful graphic design firm, plus it allowed Jeanne to incorporate her love of baking, making, sewing and creating. Today David and Jeanne continue to be the heart of the operation both creatively and practically.


  1. These wings go great with heavily hopped West Coast IPAs such as Ninkasi Total Domination, Hopworks Organic IPA or Terminal Gravity IPA. I’m currently training for a bike race, hence the Becks NA beer.

    • Ritch, good to hear your beer tips. Those beers seem to fit you a lot more than the Beck’s NA. Good luck in the bike race!

  2. Stumbled on your site and never expected to find a recipe. My son’s girlfriend has Celiacs Disease so I am always on the lookout for GF recipes. Thanks! ….and Go Steelers!

Leave a Reply