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  • Jefferson Adams
    Jefferson Adams

    Dry Rubbed Chicken Wings (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 10/23/2014 - Chicken wings are a great way to anchor most any backyard barbecue, or sports-focused snack party. These dry rubbed wings are easy to make, and will have your guests clamoring for more.

    Photo: CC--Dirtsailor2003Ingredients:

    • 2 tablespoons brown sugar
    • 2 tablespoons dry mustard
    • 2 tablespoons paprika
    • 1 tablespoons onion powder
    • 1 tablespoon garlic powder
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1 teaspoon kosher salt
    • ½ teaspoon lemon pepper
    • ½ tablespoon ground black pepper
    • ¼ teaspoon ground cayenne pepper, to taste

    Directions:
    Mix all dry ingredients in a medium bowl.

    Place chicken wings in a large baking dish and sprinkle with spice mixture until well-coated on both sides.

    Cook on barbecue grill or in the oven at 350 degrees F., until well-browned.

    Serve with favorite dips and beverages.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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