Buffalo wings are usually dependent on peanut oil, butter, and creamy ranch or blue cheese dressing. This allergy-free version is tangy, crispy, and succulent, perfect for game night or a barbecue. Or in my house any time my kids chant, “we want hot wings!”
I’ve given proper proportions for four as a main dish, but it also serves eight as an appetizer. While deep-frying might seem horrifying, rest assured that the chicken actually absorbs very little oil, because it’s not battered.
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I’ve been working on a proper ranch dressing for the past year. To my chagrin, I’d gotten it almost right, but still not quite thick enough. Then I made the wondrous discovery that several companies have launched soy-free vegan mayonnaise! This ranch dressing for your wings lacks for nothing. It’s also great with cut-up veggies for dunking.
BUFFALO WINGS WITH RANCH DRESSING Serves: 4
Ingredients For the Wings: 3½ pounds chicken wings 4 cups canola oil Salt and freshly ground pepper ¼ cup Earth Balance soy-free buttery spread ¼ cup Louisiana hot sauce 1 Tbsp. white vinegar Ranch Dressing Celery sticks
For the Ranch Dressing: ½ cup rice milk 2 tsp. freshly squeezed lemon juice 1 small clove garlic, finely minced or pressed 1 Tbsp. finely chopped fresh parsley 1 Tbsp. finely chopped celery leaves ¾ cup vegan soy-free mayonnaise 1 tsp. Dijon mustard ¼ tsp. xanthan gum ¼ tsp. salt Freshly ground pepper
Instructions For the Wings: 1. Rinse the wings under cold water and pat dry. Cut off the wing tips. Cut the wing in two at the joint; a cleaver works well for this (or you can ask the butcher to pre-cut them). 2. Heat the oil in a large, deep 10-inch pot, such as a Dutch oven, over high heat, to 400°F on a candy or oil thermometer. 3. Sprinkle the wings with salt and pepper and add half of the wings to the oil with tongs, using the tongs to stir and submerge all the wings. Don’t worry; they can be a bit crowded. 4. Cook, stirring occasionally with the tongs until deeply golden and crispy, 10 to 11 minutes. 5. Remove from the oil, and drain on a paper towel–lined platter. Repeat with the second batch of wings. 6. Meanwhile, make the wing sauce by melting the buttery spread in a small pot over medium heat. Add the hot sauce and vinegar, bring to a simmer, and remove from the heat. 7. Put the wings on a platter and spoon the sauce over them. Serve with the Ranch Dressing and celery sticks.
For the Ranch Dressing: 1. In a small bowl, combine the rice milk with the lemon juice. 2. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mustard. Pulse a few times. 3. Add the rice milk mixture, and pulse again. 4. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 1¼ cups. 5. Store in the fridge in an airtight container for up to a week.
Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal. Photo credit: Chugrad McAndrews.