Prepare to tantalise your taste buds with a mouth-watering gluten-free chicken wings recipe that packs a fiery punch and is adaptable for different flavour profiles! With their crispy crunch and simple preparation, these wings deliver a spicy sensation that will undoubtedly leave you craving more. Whether you’re a heat seeker or a flavour enthusiast, this allergy-friendly appetiser promises a mouthwatering experience perfect for any occasion.
Ingredients:
- Patted dry chicken wing pieces
- Vegetable oil
- Butter
- 1⁄4 cup water
- 1⁄4 cup honey
- 1⁄4 cup white vinegar
- 2 tsp light brown sugar
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 2 tsp hot sauce (use more or less, depending on the amount of heat desired)
- 2 -3 minced fresh garlic cloves
- 3 tsp minced dried onion
Instructions:
- Firstly, set the oven to broil.
- Prepare the wings on a shallow cookie sheet lined with foil, spray with a non-stick cooking spray, or prepare a broiler pan.
- Arrange the wings evenly in a single layer.
- Place under the broiler until lightly browned (watch closely so as not to burn the wings) and set wings aside.
- Combine all sauce ingredients in a saucepan and boil; reduce heat and simmer for 15-20 minutes (adjust the hot pepper sauce to suit taste).
- Up to this point, all the above can be prepared a day in advance and refrigerated.
- Set oven to 375 degrees F.
- Dip each wing in the hot sauce using long tongs and place evenly on a greased baking sheet.
- Bake for 35 to 40 minutes (basting with remaining sauce during cooking).
- To crisp up the wings, place under the broiler for a few minutes before serving.
- Now it’s time to enjoy your spicy chicken wings with carrot sticks for a refreshing crunch!
Pro tip: To balance the heat, serve with cooling dips like ranch (a thick white salad dressing made with sour cream or buttermilk) or blue cheese.
Upgrade your weekly meal schedule with Gurkha’s zesty gluten-free chicken wings recipe!
