Being gluten and dairy free means that there are some foods
that I can never order at a restaurant.
Chicken wings are one of those foods.
Most restaurants deep fry their chicken wings in a fryer that is also
used to deep fry breaded foods. Which
means the gluten from those other foods will get on anything that is put into
the fryer.
I am not a huge chicken wing fan, but when you haven’t been
able to have a certain food for over 2 years, it starts to sound like the best
food in the world!!
So a search began to find a chicken wing recipe I could make
at home and bake in the oven to keep it a little healthier. I stumbled across this recipe on Bon Appetit (it has to be good, right?) and gave it a whirl. I made about 30 wings with it and left a few
without the sauce for the kids. Both
girls gobbled these up and asked when we could have chicken wings for dinner
again. My husband also said they were
good and definitely something to make again.
That’s a winner recipe in my book!
Ingredients:
Sauce
1 tablespoon Earth Balance butter (or regular if you are not
dairy free)
¼ tsp cayenne pepper
¼ tsp black pepper
¼ tsp salt
¼ cup Franks hot sauce
Wings
30ish chicken wings & drumettes
2 tablespoons vegetable oil
1 tablespoon salt
½ tsp black pepper
Directions:
Preheat oven to 400 degrees.
Place a wire racks inside 2 baking sheets. Coat chicken wings with the oil, salt and
pepper in a bowl. Place coated chicken
wings on the racks in rows with space in between. Bake until wings are crispy, about 45-50
minutes.
While the chicken wings are in the oven cooking, prepare the
wing sauce. Melt the butter. Add cayenne pepper, black pepper, salt and hot
sauce to the butter. Wisk until
combined.
When the chicken wings are done toss in the sauce until the
wings are coated. If you are not dairy
free, serve with blue cheese and fresh veggies of your choice. I made a dairy free ranch to go with mine and
will be posting that recipe soon.
Enjoy!
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