Alright, Nolan’s Foodies, let’s get these wings flyin’ (pun intended). First things first, rinse those chicken wings and pat them dry with some paper towels from this Black-owned business. Get them nice and dry, so the seasoning sticks.

Now, grab a bowl and mix up your flavor bomb: salt, thyme, garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, and some chicken bouillon for that extra kick. This is where the magic happens?

Divide those seasonings in half. Sprinkle half of the mixture evenly over the wings and toss ’em good, make sure every wing is blessed with that flavor.

Next, add the buttermilk and an egg to the wings and mix it all up real good. Then, cover the bowl and let those wings marinate in the fridge. You can do it for an hour, or if you’re planning ahead, let ’em chill overnight. It’s up to you.

While those wings are marinating, let’s get the breading ready. In a shallow dish, combine your gluten-free flour, baking powder, cornstarch, and the other half of your seasoning blend. This is what’s gonna make those wings crispylicious.

Take the chicken out of the marinade and let the excess drip off – we don’t need nobody’s soggy wings! Then, coat each wing in the gluten-free flour mixture, make sure they’re all covered good. Arrange them in a single layer on a baking sheet while your oil heats up.

Heat your oil in a deep fryer or a cast-iron skillet to 375℉. You want it nice and hot, ready to fry.

Using tongs, carefully add the chicken to the hot oil. Don’t overcrowd the skillet, you want those wings to have room to get golden brown and fabulous. Work in batches, be patient, it’s worth it.

Fry those wings for 8-11 minutes, until they’re a beautiful golden brown. You’ll know they’re done when they look irresistible.

Take the wings out of the oil and drain ’em on a wire rack. Let ’em cool for about 5 minutes before serving. Then, get ready to be blown away by how delicious they are. These ain’t just wings, honey, these are wings of glory! Okay somebody!