It is not often that I want fried boneless wings drenched in wing sauce, but yesterday was one of those days when they sounded good. I have experimented with almond flour as my breading for fried chicken in the past, and it tastes good, but it tends to fall of when you take it out of the skillet or pick up the chicken to eat it. This recipe calls for tapioca flour as part of its batter. I didn’t have any and didn’t want to go buy any just for one meal, so I substituted arrowroot powder instead. I also don’t like straight Frank’s Red Hot sauce on my wings, so I mixed it with my husband’s homemade BBQ sauce to “calm it down” a bit for me. (I will have to get his BBQ sauce recipe and post it in the future!) My husband also enjoyed a little drizzle of ranch dressing on his.
I had to cook these in several batches, so we didn’t get to really sit down and eat together for this meal, but we both really enjoyed the meal and had a little bit of leftovers as well. We had rosemary garlic oven fries along with our chicken bites, and although it is more of a “splurge meal,” at least we knew what all of the ingredients were, could get the right amount of sauce on our chicken without asking (lots!), and we didn’t have to go out to get it. I should’ve taken a picture of them right out of the skillet, but I always like to taste-test first and make sure a recipe is “blog-worthy,” plus I forgot about it until all we had was leftovers to take a picture of :).