Tuesday, October 14, 2014

Salt, Pepper and Garlic Chicken Wings

One of the best things about eating gluten and allergy free is that you take food back to its simple state. These wings are a prime example of simplicity done right.

They are so easy and simple but they are so good. We usually eat wings covered in messy sauce. This recipe has no sauce and I promise you will not miss it.

Years ago I would always make buffalo wings, but now I prefer these. My husband hates eating food with his fingers, especially when they are messy. He is a mechanic and after working with grease all day he does not want goopy stuff on his hands and then to put it in his mouth. I have made changes to many recipes over the years so that Bill will like them. Instead of burgers we have hamburger stew, and instead of taco’s we have taco salad. You get the idea take any finger foods and eat them with a fork and knife. Except for these wings, they are not messy so he likes these ones as they are. It also suits my diet of gluten, dairy, rice, soy, and corn free for celiac disease and allergies. At first I felt deprived when I had to give up all of the major food groups, but after a while when you begin to find recipes that celebrate simplicity like this one.
Simple Clean Eating Ingredients

When you keep things simple and use fresh whole foods, the true meaning of good food comes shining through. I like to use a little bit of red palm oil on the wings as it imparts a wonderful flavour to chicken wings. You will find red palm oil at the health food store. I first tried it when Dr. Oz recommended it for good health.
I used pink peppercorns and crushed them with my mortar and pestle

To make things easy I toss all of my wings into a large ziplock bag with all of the ingredients. Give them a shake and pour them out onto a parchment covered baking sheet. The parchment helps to crisp up the skin of the wings. By adding the oils to the bag and shaking them the whole wing is coated evenly with oil, giving you an all over crispy skin on the wings. You can cook your wings using two methods. Method one add the wings from the bag to a warm frying pan and cook until skin the wings are cooked through and crispy. The second method is to bake the wings until they are cooked through and crispy and that’s it they are ready to serve. I love using the oven method as it is so easy, and then I can multitask and work on other projects while they are cooking. Set the oven at 400 degrees F. Serve up some roast new potatoes and a nice baked spaghetti squash all cooked in the same oven and you have a meal that is not only super easy but really good too.

2 pounds of wings, separated tips removed
2 tbsp red palm oil
1 tbsp olive oil
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp white or pink peppercorns, crushed
3 cloves of crushed garlic

Add wings to a large ziplock bag. Mix together the remaining ingredients in a microwave safe bowl. Microwave the mixture for 2 minutes to help blend the flavours. Pour the oil and spices into the bag with the wings. Seal the bag and give it a shake until all of the wings are coated with the spice mixture. Pour the wing mixture out onto a parchment covered baking sheet. Bake for 45 minutes at 400 degrees or until the wings are cooked and crispy or cook as stated above. You can serve the wings with any sauce you want, but they really do not need a sauce. Enjoy.

No comments:

Post a Comment