Buffalo Pulled Chicken

Gluten free Buffalo-goodness

Chicken wings are always a favorite treat for a weekend with friends. The obvious problem is that they are frequently breaded and the frying process is a huge problem due to cross-contamination.  How do you please the crowd while still maintaining your gluten free diet? Simple, use the greatest cooking invention since the oven - the crock pot!


We started with about 5 pounds of chicken, including both breast and boneless thighs for that nice dark meat flavor. We added a large onion (chopped) over the top.  The cooking liquid consisted of about a half cup of white vinegar and a half cup of apple cider vinegar.  You can adjust that to make sure your chicken has a little liquid to cook in.  We cooked the chicken low and slow for 8 hours.

When it came time to shred the chicken, we "pulled" it with two forks, but it really just fell apart with very little effort. We added a small bottle of Frank's Red Hot and that was it.

This chicken just falls apart.

In the past, we have used wing sauce and experimented with adding things like red pepper flakes, brown sugar and barbecue sauce.  This time we went very simple and it turned out better than ever.

We had rolls for the non-gluten free among us and we served it on corn chips for the gluten free folk.  We have also served it on corn tortillas and rice in the past.  This one is guaranteed to please all of the wing fans in the house.

3 pounds boneless chicken breasts
2 pounds boneless chicken thighs
1 medium to large onion, chopped
1/2 cup white vinegar
1/2 cup cider vinegar
1 bottle hot sauce (about 12 ounces)

Combine the chicken, onion and vinegar in a crock pot.  Cook on low for 8 to 10 hours.  Shred the chicken with two forks.  Add the hot sauce and let it cook for a little longer to allow the hot sauce to cook into the chicken.