I am a woman who loves to eat hot wings. Okay, more like a medium wing, but you get the idea. Those little spicy creations of Buffalo are something I crave frequently! But, of course, now that I have to be gluten-free, my hot wing options are limited. So I made this gluten-free buffalo chicken sandwich recipe.
It saddens me that I can not just go out for a quick basket of wings like I used to. However, now you can have the wonderful flavour right at home. This delectable dinner recipe is a great way to get the flavours without the worry about cross-contamination at a restaurant. And you can always spice it up even more; making it at home means the spice level is yours to control!!
Pile this spicy and saucy chicken mixture high on your Schar Gluten Free Sub Sandwich roll, drizzle your ranch or blue cheese dressing over the top, and you are on your way to a culinary treat. The flavours just burst as the spiciness slightly burns your lips as you take a bite out of this crusty buffalo chicken sandwich. I like to serve these with some gluten-free french fries.
Hearty Gluten-Free Buffalo Chicken Sandwich
Ingredients
- 6 medium rolls
1 tablespoon olive oil
1 pound ground chicken (minced chicken)- 1 tablespoon olive oil
1 medium carrots - finely minced
2 stalks celery - finely minced
½ large yellow onion - finely minced
4 cloves garlic - finely minced
1 dash salt
1 dash ground black pepper
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce - gluten-free
½ cup hot sauce
½ cup honey
½ cup ketchup (tomato sauce Australia and UK)
½ cup chicken stock (chicken broth or chicken bouillon) - gluten-free
½ cup ranch dressing - gluten-free
Instructions
- In a large skillet with olive oil, cook the ground chicken over medium-high heat. Break the meat up until cooked through. Remove from pan and set aside until later.
- Add oil to the skillet and heat up. Add carrot, celery, and onion to the skillet. Cook until softened but not brown. Add garlic and season with salt and pepper. Continue to cook until the garlic is softened but not browned. This will only take about a minute.
- Add the chicken back to the skillet, and then add the white wine vinegar, gluten-free Worcestershire sauce, Frank’s hot sauce, honey, tomato sauce and chicken stock. Stir well till incorporated.
- Simmer for about 20 minutes on medium-low heat, stirring occasionally. If you need to let this mixture simmer longer to hold everything together, add a few tablespoons more of the gluten-free chicken stock and tomato sauce.
- Assemble burger and serve with choice of toppings.
