Before I start this post, I’d like to clarify: this is in fact Susan writing. Since becoming gluten and dairy free, I have been on a quest to find my new comfort foods. You know the kind of food you have a memory about and they warm your soul. No gluten and no cheese makes that challenging to say the least.
A few months ago I found myself in a basement bar in the village. Squeezed in with jocks and suburban wannabe NYers and city newbies as they watched football together. Bad style, cheap beer and sports was the name of the game. Oh, let’s not forget the grunting. I actually heard two guys grunt at each other as a way to communicate.
I did learn one thing during this traumatic afternoon. Chicken wings are good, and they have no gluten or dairy. They get my crunchy, saucy love on. My relationship with my husband has improved since my new love of chicken wings. No really, when I suggested chicken wings for dinner the other night, William turned and looked at me and said, “Seriously?” Yes, I was serious.
Chicken wings are legit and take some skill to prepare them properly. Texture and sauce are king. I like my chicken wings a little crispy and my sauce spicy but sweet. This recipe is great because you can make your own sauce and can it in advance, or buy your favorite store bought sauce. Come peach season, I promise to post my peach BBQ sauce recipe. If you are going to be mildly healthy, bake your wings. Yes, I love the fried wings. Who doesn’t? My ass told me to put the wings in the oven rather than the fryer. Here’s how to make some delicious baked chicken wings.
Chicken Wings Recipe
- Trim the wings and discard the tip.
- Toss with vegetable oil, salt and pepper to coat.
- Place on a rack over a cookie sheet.
- Bake in 400 degree oven for about 40 to 50 minutes, turn wings over half way through.
- Sauce the wings and put them back in the oven for 5 minutes.