No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Jeff's Grilled Chicken Wings (Gluten-Free)

In addition to being high in fat, deep-frying can sometimes be a hassle, especially in the summer, since it can heat up the house. So on hot summer days, or when I want a healthier version of my favorite chicken wings, I cook them outside on the grill.

Photo: CC--Kevin LawverHere's a recipe for chicken wings you can do on the grill. These wings taste great with your favorite gluten-free beer or other summertime beverages, and are sure to please your hungriest snackers.

Ingredients:

  • 25 chicken wings, segmented and patted dry with paper towels
  • ½ cup unsalted butter, melted
  • 1½ cups hot pepper sauce (Louisiana Brand or other gluten-free brand)
  • 2 tablespoons garlic powder
  • 2 tablespoons onion power
  • 2 tablespoons paprika
  • 4 tablespoons lemon pepper
  • 2 tablespoons coarse-ground black pepper

Directions:
In a large mixing bowl, mix together garlic and onion powders, paprika, lemon pepper and black pepper.

In a smaller bowl, stir in the melted butter, gluten-free hot pepper sauce and mix well.

Combine garlic powder, and black pepper together in a large mixing bowl, and mix well.

Ads by Google:

Note: If you buy frozen chicken wings, make sure they are well-thawed before you start preparing them.

Place chicken wings into a non-metallic bowl and pour some of the hot sauce mixture over them. Mix until they are well coated. Reserve the rest of the sauce for later. Keep the reserved sauce warm enough to keep the butter melted.

One by one, use tongs to place the chicken wings in the spice mixture and place on a plate. I usually let them sit for a half hour or so to dry a bit before cooking.

Place the wings on a medium-high heat on the grill--about 350-375 degrees F. Be sure to turn them as necessary and cook to desired crispness.

Grilled chicken wings tend to flare up quite a bit on the grill, so it’s a good idea to keep a squirt bottle of water near the grill.

Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.

I like to serve them with sides of gluten-free ranch, or blue cheese dressing, along with some celery and/or carrot sticks. Oh, and don't forget your favorite gluten-free beer or beverages.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Getting a celiac disease diagnosis is shocking. Expect to go through all the stages of grief. Your best defense is to learn how to read labels, avoid cross contamination and consider eating as few processed foods for a few weeks. It may speed healing (wish someone would have advised me to do s...

That is very helpful. Thank you so much.

I would read it as ?high?. In any case, you were positive on the TTG and the DGP. You only need one positive. I had pretty severe intestinal damage and never even had a positive on the EMA or the TTG even when they were re-run several times during follow-up visits.

Thank you! That does help. I was just confused about the ?negative? under the EMA Titer when my level says ?1:40 high?. Any insight there? Just wondering if it?s further confirming or denying? I first thought confirming.

Thank you! That does help. I was just confused about the ?negative? under the EMA Titer when my level says ?1:40 high?. Any insight there?