SnacksFebruary/March 2009

Tangy Gluten-Free Barbecue Chicken Wings

MAKES 16 TO 24 PIECES

Score big with this popular party fare, ideal for Super Sunday. This easy recipe can be made ahead and reheated just before the defensive ends line up on your couch. (Prepare the sauce several days ahead and store it in the refrigerator. Bake the chicken wings the day before your event.) The vinegar in this flavorful sauce acts as a tenderizer, making the meat melt in your mouth. For gluten-free Teriyaki Chicken Wings, click here.

2 pounds chicken wings, cut at the joint,
    tips discarded
¼ cup cider vinegar*
⅔ cup ketchup
¼ cup brown sugar, packed
1½ tablespoons gluten-free Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 teaspoon hot chili sauce
¼ teaspoon garlic powder

1. Preheat oven to 425 degrees. Wash wing pieces and pat dry. Arrange in a single layer on a baking sheet.

2. Combine remaining ingredients in a bowl. Remove ½ cup sauce and refrigerate to serve with wings. Brush wings with some of the remaining sauce.

3. Put wings in preheated oven and bake 20 to 30 minutes, basting several times with remaining sauce.

4. Set wings under broiler for 3 to 4 minutes to make crisp and brown. Serve warm with reserved sauce.

*TIP: Distilled white vinegar and cider vinegar are gluten free. Always read labels carefully.

Each piece contains 157calories, 10g total fat, 3g saturated fat, 0g trans fat, 43mg cholesterol, 6g carbohydrate, 169mg sodium, 0g fiber, 10g protein.

Recipe by Living Without's food editor Beth Hillson.

Comments (0)

Be the first to comment on this post using the section below.

Add your comments ...

New to Living Without's Gluten Free & More?
Register for Free!

Already Registered?
Log In