Brynja's Grain Free Kitchen

All the flavour of chicken wings from the local pub around the corner. Topped off with a yummy, creamy "dressing" and carrots and celery on the side for extra dipping. This is just as messy as that Styrofoam container of wings, so get out the napkins! Its a heck of a lot healthier though.

Celiac.com Sponsor (A13):
For the meat:

3 tbsp butter

2 lb ground chicken breast

Salt and Pepper ( I use kosher salt and a pepper grinder)

2 tbsp fresh thyme leaves or 1 tsp dried

5 to 6 ribs celery, 2 to 3 finely chopped, and a few ribs cut into sticks for dipping

2 peeled and finely chopped carrots, and a bag of mini peeled baby carrots for dipping

4 cloves garlic all chopped up

1 onion chopped

1 c chicken stock

1/4 to 1/2 cup Frank's Red Hot (it HAS TO BE FRANKS! )

2 tbsp apple cider vinegar

2 tablespoons Worcestershire sauce (make sure yours is gluten-free Lea & Perrins is good as of date of this post)

1 14-ounce can tomato sauce

12 gluten-free hamburger rolls (you can make them completely grain free by searching google for the recipe. Make a LOT of them and freeze!)

For the dressing:

1 c blue cheese crumbles

1 c sour cream

1/4 c chopped fresh herbs (dill, chives and parsley leaves)

2 tbsp of lemon juice

1 large clove garlic finely chpped

1/3 to 1/2 c buttermilk

Chopped dill pickles

Chopped raw onion

Heat the butter in a big pan over medium heat. When the butter foams up, stir in the chicken. Add 1/4 cup of water to the raw meat/butter and stir well while you brown it. This will make the ground chicken a very fine crumb. Season with salt and pepper. Add the thyme, chopped celery, chopped carrots and onions. Cook 12 to 15 minutes stirring often. Deglaze the pan with cold chicken stock. Add the hot sauce, vinegar, Worcestershire and tomato sauce. Simmer until it is nice and thick. Keep a careful eye on it so it does not burn.

Dressing: In a bowl, combine the blue cheese, sour cream, herbs, lemon juice , garlic and some salt and pepper. Whisk in as little or as much of the buttermilk to the dressing for the consistency you like. Serve the sloppy buffalo meat on rolls topped with the pickles, onions and a scoop of dressing. Baby carrots, extra celery and dip dressing on the side. Add a huge pile of napkins too!