Sunday, September 4, 2016

Crispy Baked Chicken Wings

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!


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

30ish chicken wings & drumettes
2 tablespoons vegetable oil
1 tablespoon salt
½ tsp black pepper


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. 


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