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Member Since 26 Mar 2008
Offline Last Active May 27 2008 10:42 AM

Posts I've Made

In Topic: Perogies

27 May 2008 - 10:09 AM

Thanks so much!

In Topic: I'm A Weird Celiac - Gained Weight?

01 May 2008 - 06:50 PM

I'm a gainer! I'm 35lbs overweight despite "eating right and exercising like crazy". Just been diagnosed and am waiting for it to rurn around. GL don't worry too much. My Dr's didn't go to Ciliac at first because or the weight gain but it turns our more ppl are "weirdos" than thought before.

In Topic: "dusted" Chicken Wings

24 April 2008 - 05:24 PM

Those sound great.....I use my wok for everything else I just never would have thought for that. I'm going to have to try it :D

Also I don't know a single way to make wings "skinny" lol

In Topic: "dusted" Chicken Wings

23 April 2008 - 06:23 AM

Ok so I strayed from the plan. I didn't want to get too experimental for his b-day wings so I did another old favorite.

I call them Pauline's Hot and Honey wings. I actually make them a multitude of ways by changing the rub. Here's what I did last night.

Rub: Chinese five-spice powder (Equal parts ground: cinnamon, cloves, fennel seeds, star anise and szechwan peppercorns)

I use this mix a lot so I always have a large fresh batch available, so I really am no help with proportions or measurments actually needed to make for this alone.

1. In a large bowl toss to lightly coat a few wings at a time. Then place wings in a large ziploc bag and into the fridge they go overnight.
2. Next day in a large bowl mix oil, cayenne pepper (this doesn't bring much heat to the table because the honey cancels it out I've found), fresh black pepper and salt (I use kosher)
Preheat Oven to 500 deg F
3. roll each wing in this mixture and let excess oil drain off before placing on a foil covered large baking sheet.
4. Mix 3/4c honey with a Tbsp butter and any hot sauce you like (personal prefference of how hot u like things should be taken into account here) and cornstarch (I mix by eye but roughly 3 teaspoons), Whisk together and let sit until later
5. Arrange wings on the sheet leaving a good pinky finger tip width between
6. Into the oven (if you have a lot of wings as I do you may need to do multiple trays but only put one in at a time on centre rack.
7. cook 7-8 min on one side (or until they look a bit browned and then flip all wings for another 7-8min.
8. Remove from over drain off oil and fat place wings in a semi-deep but broad and large pirex baking dish.
9. Repeat cooking/draining steps for any remaining wing trays.
10. Reduce oven temp to 325 deg F
11. Pour Honey mixture over wings, turn and toss gently to coat.
12. Back into the oven to bake at least 30min minimum, check every 10 min rolling, with a large spoon scoop wings from bottom to the top to keep them alll saucey! The wings are ready when the sauce has gotten nicely browned and thick.
13. Let rest out of oven for 5-10 min and enjoy

Note the honey will coat the wings keeping them very moist inside as well as they stay HOT inside forever so be carful biting into them.
Also the baked honey is very easy to clean off a glass dish with hot water so don't worry toomuch when you see it caking and crusting on your pan :D

In Topic: "dusted" Chicken Wings

20 April 2008 - 07:13 PM

Thank you for all the replies. I'm making them tues and have to make a few alterations with the brine....using a gluten free beer for the first time (bloody expensive and I only ever had a taste for imports so thats saying a lot...lol) If it is successful I'll share it. If not I will when I figure out how to make it good again ;)

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