What big game? We just like chicken wings…….

We love chicken wings, but often wings from a restaurant, or ready-bake wings are filled are deep fried and filled with ingredients that we try to stay away from. Here’s our go-to recipe for wings at our house. Keep in mind I’m not a huge “measurer” when I cook, I combine ingredients until I hear the spirits of my ancestors say “enough child”, so these are approximate, give or take…..

Do you do wings for Super Bowl?

Gluten-Free, Baked wings

Preheat oven to 350 F

Combine in a medium size bowl:

4 ibs wings (both kinds)
2 cups “Aurora” Gluten-free Bread Crumbs
2 tsp Himalayan pink salt
3 tbsp Onion powder
3 tbsp Garlic powder
2 tsp Smoked paprika
1/2 tsp Cayenne (more if you like spice)
1 tsp Sage
Dash of pepper, oregano, cumin seed, coriander, fennel, nutmeg, fenugreek, clove, cardamon, cinnamon, ginger

Line a baking sheet with parchment. Drop a couple wings into bowl at a time, and coat with your mixture, place on baking sheet. Bake wings at 350 for 20-25 minutes, remove from oven and flip wings over. Lower temp to 300 and place wings back in oven. Bake another 20-25 minutes, remove from oven, flip again and lower temp to 250. Bake another half hour. If you like them crispy, leave them in a little longer.

To make hot wings, we just use old fashioned Tabasco sauce to spice them up. Our kids like to dip them in full-fat plain yogurt. I made some yesterday and I’m making them again tomorrow!

Enjoy!

If you like this recipe, check out this dip that would pair well with it!