No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Roasted Buffalo-style Chicken Wings (Gluten-Free)

Celiac.com 02/05/2014 - This recipe offers two ways to make Buffalo-style chicken wings. The first is a simple, roasted version of the traditional style wing with Buffalo sauce.

The second is my personal version of the first, and includes some spices you can add as desired. This recipe makes about 40 pieces, enough for about 10 servings.

Photo: CC-- Steph YauIngredients:

  • Oil for greasing the oven rack
  • 20 chicken wings
  • Salt and black pepper
  • 1 stick butter
  • 4 tablespoons gluten-free cayenne pepper hot sauce or other hot sauce of choice
  • 2 tablespoons gluten-free cider vinegar

Spices (as desired):

  • 1½ teaspoons ground white pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1½ tablespoons lemon pepper

Directions:
If you're using the spices, then mix them together in a small bowl ahead of time.

Ads by Google:

Wash, drain, and dry wings. Heat the oven to 450°F.

Lay a sheet of aluminum foil on the lowest rack of the oven. Remove the middle oven rack and grease it with oil. Remove the small tip of each wing and discard. Cut each wing into two pieces by cutting at the joint between the bones.

Season the wings with salt and pepper, or with spices, as desired. Arrange the wings on the greased oven rack so they don't touch. Return the rack to the middle of the oven—making sure there’s foil beneath all the wings to catch their fat—and lower the temperature to 350° F. Roast the wings for 35-40 minutes. Turn them over, and roast another 20 minutes.

At this point, should be golden brown and crispy on the outside, and, juicy inside. For well done wings, roast for another 10-15 minutes. For the Buffalo-style sauce, melt the butter in a small saucepan over medium-low heat. Stir in the hot sauce and vinegar. Drizzle sauce over wings, or serve on the side for dipping.

I like to have plenty of gluten-free Ranch or bleu cheese dressing on hand, along with lots of vegetables. And of course, gluten-free beer.

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:


I am considering having my brother - who inherited Daddy's power woodworking tools - plane down my cutting boards and sand the edges enough so I can keep them. The spoons and soup stirring things though will have to be decorative. Breaks my heart. I've had good luck with Merle Norman cosmeti...

While you could very well be vitamin/mineral deficient, you could also have issues with your thyroid. Autoimmune thyroid is common with .......autoimmune celiac disease. Your doctor should order a full thyroid panel, including thyroid antibodies. Your blood sugar should also be checked (autoi...

Hi and welcome Can you tell us a little about your diet? What are you eating on a typical day? You may find that some simple switches in food choices can deliver more energy and fewer spikes and crashes. This is something that receives too little attention, particularly from the m...

Hope it proves of use The Umberto Volta interview is particularly interesting and the case study from England also...

Following a gallbladder surgery, I could not get my digestive system back to normal. After several months of constant diarrhea, I went to see the gastro dr. and told her my problems. I also mentioned that I had a sister, brother and nephew with Celiacs. She said, "I'm almost sure that's the pro...