One really great outcome of eating GF/CF is that processed foods are, for the most part, off limits. (OK, I know not everyone will agree that’s a good thing but hear me out.)
When I started down this road I eliminated all those convenient boxes, cans and junk foods and began cooking more things from scratch. I never eat a baked good that doesn’t come from my own kitchen. I make most of my own sauces and salad dressings. I’m not fanatic about this. I have my vices~the occasional potato chip or Starburst makes it’s way into my mouth. But, with convenience foods basically taboo I really eat so much better than I ever did before. And, I like it.
I will come out publically and say I’m torn about the number of GF foods now making their way into the mainstream. (I may have to duck a few flying GF rolls for saying such a thing.) Sure, it seems great for those of us who cannot have gluten to now have a cake available at Starbucks, more readily available baking mixes, or a larger variety of breakfast cereals. But, is it really a good thing to add more processed food back into our lives? Obviously, that’s a personal view and each of us will have our own take. And, I will buy some of these convenient products but not so much as before.
This lifestyle requires we all cook—and, cook a lot. And, the result is wonderful. Cooking is so creative. And, it means that we know what we’re eating and serving to our families. All the ingredients are whole ingredients. For the most part, they aren’t chemicals or preservatives or who knows what. Admit it, we’re all healthier now than when we ate a lot of processed foods.
How does this all relate to Buffalo Chicken Wings? We have to have some of those comfort foods from before. I miss some food, don’t you? So, like all my friends out there in the blogiverse and beyond, ya gotta make some of this stuff at home in order not to feel deprived.
And, wings, to me anyway, are a comfort food. Little saucy nuggets of pleasure. I admit I like sloppy, tasty foods I can eat with my hands. There’s something about picking them up and slurping them that adds to the delight of having wings. And, these wings, as we say in NJ, are “to die for”. You won’t be able to make enough. Trust me on this.
Serve with Buffalo Sauce, recipe found HERE.
Buffalo Chicken Wings
20 chicken wings
½ cup sorghum flour
2 tablespoons fine corn meal
½ teaspoon paprika
½ teaspoon chili powder
salt and pepper
olive oil for drizzling
3 stalks celery and 2 carrots cut into small sticks
Blue cheese dressing (if you aren’t CF/dairy-free)
Preheat the oven to 400℉. Use Convection Roast if you have a convection oven.
Prepare the Buffalo Sauce. You can do this while the wings are cooking.
Cut off the wing tips and discard (or use for soup). Cut the wings in half at the joint. Trim excess skin or fat.
Put the flour, cornmeal, paprika, chili powder, salt and pepper in a large Ziploc bag. Place all the chicken pieces in the bag. Seal and shake to assure all the chicken pieces are covered with the flour mixture.
Line the bottom of a broiler pan with a piece of parchment or aluminum foil and replace the broiler pan top. Remove the chicken pieces (shaking off excess flour) and place them on the broiler pan. Drizzle lightly with olive oil. Put the wings in the hot oven and roast for 15 minutes. Turn them and roast another 15 minutes. They should be getting fairly crispy by now.
Remove the broiler pan but keep the oven on. Place about 2 or 3 tablespoons of the Buffalo Sauce into the bottom of a small shallow bowl or dish. Brush each wing lightly with the sauce – don’t worry about coating the wings thoroughly but get some of the sauce on each side.
Return to the oven for another 12 minutes turning once in the middle.
If you want them a little more brown and crispy—turn on the broiler. Place the wings under it for about 2 to 3 minutes on each side. Watch carefully because they will brown up quickly.
Remove the wings from the oven, plate, and serve with the leftover Buffalo Sauce, carrots, celery and blue cheese dressing (optional).