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    Scott Adams

    Chicken Wings (Gluten-Free)

    Scott Adams


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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Ingredients:
    5 pounds chicken drummettes
    Garlic salt to taste
    1/3 cup catsup
    1 cup cornstarch
    1¼ cup brown sugar
    3 eggs, beaten
    2 tablespoons gluten-free soy sauce
    2 tablespoons oil for frying
    ¾ cup cider vinegar
    ½ cup chicken broth

    Directions:
    Preheat oven to 300F. Wash drummettes and sprinkle with garlic salt. Roll them in cornstarch, then the beaten eggs. Fry in small batches in hot oil until browned. Remove to baking dish large enough to hold them all. In medium saucepan, mix together broth, catsup, brown sugar, soy sauce and vinegar and heat up to dissolve together. Pour over the chicken wings. Cover with foil and bake lightly for 1½ hours, basting or turning often. Serve hot or cold. Serves 10-12.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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