I think I start off every post talking about how I’ve been away so long and how sorry I am about that! Well, not this time. I’ve been away, but no apologies this time. Sorry.
Darn … I just did it again didn’t I?
This past month has been a whirlwind for me. I’ve been busy doing all sorts of things around the house and with the kids’ classrooms. We were even able to fit in a day of downhill skiing with the family. I wasn’t sure how the kids would fair, but as it turns out they are now better skiers than I am! It’s so fun to watch kids learn something new. They just catch on so quick and seriously, they aren’t afraid of anything! I must admit that I was pretty nervous getting to the top of the bunny hill … thinking about how I was going to have to ski my way down. In my defence though, it has been over 15 years since I was skiing. Of course, I didn’t want to show the kids my deep, burning fear, so I grinned and skied down that hill! Guess what? I made it! It was my own little victory! That day was one of the best days I’ve had with my little family in recent memory. Maybe it was because I was just like a kid myself on the hill, giddy and laughing with hubby and the kids. And, it was a worry free day in regards to feeding the family. As I get older, I realize that I am much more like my own Mom than I ever thought possible (this isn’t a bad thing!). When it comes to food, I am just like her, I always pack enough food for a small army, because well, it’s always better to have more, much more … than not enough! Anyway, we had plenty of food for lunch, snacks and probably even enough for dinner! The best part about it was that I didn’t have to worry about what would be available for us to eat. Actually, probably the only thing that we would have been able to eat being gluten, dairy and soy free would have been a bag of plain chips. Yeah, not the best option. Instead we feasted on sandwiches, vegetables and hummus, pepperoni sticks, crackers and of course cookies and juice. I was so relieved that I was prepared and if I hadn’t been I don’t know if I would have been able to enjoy the day as much as I did. My number one tip for people with allergies is to always be prepared … especially if you have kids! I’ve been in that situation before where I’m not prepared and I hate that feeling of scrambling around to make something work. Often times it ends up in an epic fail. And then, of course, no one is happy, especially not me. So, over the years I’ve learned that being prepared is key to being successful. I won’t say I’m always prepared, but more often than not I am. And, at the end of the day, I am happy and so is everyone else.
Speaking of being prepared, this recipe takes a bit of prep work, but it is oh so worth it! There aren’t many options for seasoned chicken wings when you are gluten, dairy and soy free. There are a few, but most are boring and lacklustre. What I love about this recipe is that you can adapt this to your personal preference and taste. I personally love spice. I love to wash these down with a gluten free beer, but hey, that’s just me! I’ve adapted this recipe from Nancy Kohler at The Sensitive Pantry. I make these quite often. Sometimes I make them for a date night with hubby or I make them alongside a couple of side dishes for dinner with the kids. The kids love these chicken wings without the buffalo sauce, and they are good, but I prefer the buffalo sauce with them. Try them for your next date night or serve them with a couple of side dishes, like potato wedges and a salad and you won’t regret it! Find me on Facebook, Twitter or leave me a message below! And, oh yes, enjoy these little gems!
Buffalo Chicken Wings
1.5 kg chicken wings (about 3 lbs)
1/2 cup Jenny’s All Purpose Gluten Free Flour*
1/4 cup corn meal
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
canola oil for drizzling
Preheat your oven to 400 F.
Mix dry ingredients and place into a large ziplock bag. Shake your chicken pieces in your dry mixture and place on a baking sheet lined with parchment paper. Drizzle each piece of chicken with a small amount of canola oil. This will help your chicken have a nice crispy outside. If you have any leftover dry mix you can sprinkle over each piece of chicken.
(Here are the chicken wings ready for the oven!)
Bake at 400 F for about 20 minutes. While your wings are cooking, prepare the Buffalo Sauce.
3 tbsp canola oil
1/4 cup Franks Red Hot Original Hot Sauce
2 tsp chili powder
1/2 – 1 tsp cayenne pepper (vary based on personal heat preference)
1 1/2 tsp brown sugar
1/8 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp salt
Combine the ingredients in a small mixing bowl, whisking until all ingredients have been well incorporated.
After your wings have cooked for 20 minutes, turn them and cook another 10-15 minutes. Your wings should appear fairly crispy now.
After 10-15 minutes, brush each wing with your Buffalo Sauce, making sure that you get both sides and that each wing is coated in sauce. Return to the hot oven and cook another 10 minutes. Coat each wing during this 10 minutes if you think they need another bit of sauce. I usually use all the sauce up during this process.
Remove from oven and enjoy! And, don’t forget to wash them down with the beverage of your choice!
*Jenny’s All Purpose Gluten Free Flour
1 cup brown rice flour
1 cup tapioca starch
1/2 cup sorghum flour
- 1.5 kg chicken wings (about 3 lbs)
- ½ cup Jenny's All Purpose Gluten Free Flour*
- ¼ cup corn meal
- ½ tsp paprika
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
- canola oil for drizzling
- Buffalo Sauce
- 3 tbsp canola oil
- ¼ cup Franks Red Hot Original Hot Sauce
- 2 tsp chili powder
- ½ - 1 tsp cayenne pepper (vary based on personal heat preference)
- 1½ tsp brown sugar
- ⅛ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp cumin
- ½ tsp salt
- Preheat your oven to 400 F.
- Mix dry ingredients and place into a large Ziplock bag. Shake your chicken pieces in your dry mixture and place on a baking sheet lined with parchment paper. Drizzle each piece of chicken with a small amount of canola oil. This will help your chicken have a nice crispy outside. If you have any leftover dry mix you can sprinkle over each piece of chicken.
- Bake at 400 F for about 15 - 20 minutes. While your wings are cooking, prepare the Buffalo Sauce.
- To make the Buffalo sauce, combine the ingredients in a small mixing bowl, whisking until all ingredients have been well incorporated.
- After your wings have cooked for 15 - 20 minutes, turn them and cook another 10-15 minutes. Your wings should appear fairly crispy now.
- After 10-15 minutes, brush each wing with your Buffalo Sauce, making sure that you get both sides and that each wing is coated in sauce. Return to the hot oven and cook another 10 minutes. Coat each wing during this 10 minutes if you think they need another bit of sauce. I usually use all the sauce up during this process.
- Remove from your oven and enjoy.