Posts Tagged chicken wings
Why We Love It
There’s nothing more Maritime than a good feast of fish and chips. Plus, preparing it at home means no concerns about cross-contamination. This recipe makes enough for four people and can easily be scaled back or doubled.
- Four medium-sized russet potatoes
- Eight haddock fillets
- ½ cup gluten-free all-purpose flour
- ½ cup gluten-free Bisquick
- One can of 7-Up or gluten-free beer (like Glutenberg Blonde)
- Sea salt
- Oil for frying
- Heat deep fat fryer to 374 degrees.
- While fryer is heating up, cut potatoes into sticks.
- Once fryer is hot, place fries in basket and place in fryer for 8 to 10 minutes (depending on how big the fries are).
- Heat oven to about 200 degrees. When the French fries are cooked, place them on a cookie sheet, season with salt, and keep them warm in the oven.
- Turn fryer down to about 320 degrees.
- Mix the gluten-free flour and Bisquick together. Then, stir in the liquid until a thick batter is formed. If you need more liquid, add a little bit of water.
- Dip the haddock fillets in the batter and then carefully drop directly into the oil.
- After five minutes, use a large, flat spoon to remove the fish.
- Serve and enjoy!
- Using a fresh can or bottle of 7-Up is important! The carbonation keeps the batter light.
- You can also use this batter for onion rings or chicken wings. Check your deep fryer’s manual for cooking time.
- Round out this meal with homemade tartar sauce.
So this happened last night:
What you’re looking at is five gluten-free, breaded chicken breast chunks (and a side of plum sauce, included with the meat) from Pinty’s new EatWell line! This line of products (all gluten-free) includes:
Since discovering Six Sisters’ Stuff on Pinterest last year, it has become one of my favourite recipe websites. Although they do not focus on gluten-free living, many of their recipes can be adapted to be gluten-free.
Why We Love It
You can serve these wings as an appetizer, or pair them with rice and steamed veggies for a delicious supper.
- ½ cup honey
- ½ cup brown sugar
- ⅓ cup balsamic vinegar
- ⅓ cup gluten-free soy sauce (such as San-J or VH)
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon sriracha sauce (or your favorite hot sauce)
- Dash of black pepper
- 15-20 chicken wings, split and tips removed
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh cilantro
- Approximately 2 tablespoons sesame seeds
- Cooking spray
- In a saucepan, mix the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha sauce. Season to taste with black pepper.
- Bring the mix to a boil.
- Lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken).
- Remove from heat and allow to cool for a few minutes.
- Spray the crock pot with non-stick cooking spray and place the chicken wings inside.
- Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce.
- Put the lid on and cook on High for 4 hours, flipping chicken a couple of times during the cooking process.
- Once finished cooking, remove the chicken pieces and place on a plate.
- In a small bowl, mix together the cornstarch and water. Pour it into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up).
- Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
- You can also cook the wings on Low for 8 hours.
- If you’re serving this dish as an appetizer, serve the wings directly from the crock pot to ensure that they stay hot.
One of the things that I found most difficult about being diagnosed with Celiac disease was the extra work that had to go into grocery shopping, meal planning, and preparation. No longer could I grab a frozen pizza off the store shelf and serve it to my family for supper. Since then, more convenience options have come out, but they are usually pretty pricey.
However, last week I found… Read more…
We’ve got a confession to make: we’ve been keeping a secret. About two years ago, I discovered gluten-free Bisquick in the United States. I’ve been holding off writing about it, hoping that it would come to Canada. I recently asked the folks at General Mills Canada (who distribute regular Bisquick) and they said they have no plans yet to bring it to us.
If you can get your hands on some of this delicious stuff, buy several boxes. There are a number of recipes right on the box, and more at the official U.S. Betty Crocker site. I’ve used their Ultimate Chicken Fingers breading for a ton of different things, including mozzarella sticks and tilapia.
Here’s another batter that you can use for onion rings, chicken wings, and fried fish. (It’s my dad’s secret recipe so shhhh!) Mix half a cup of gluten-free flour with half a cup of gluten-free Bisquick. Stir in about a cup of lemon-lime soda from a can or gluten-free beer. Add flour or water as necessary to get a good consistency.
If you like gluten-free Bisquick, be sure to fill out the feedback form at the General Mills Canada website or give them a call at 1-800-767-5350 and ask them to bring it to Canada!