What I realize I love the the most about sporting events (and everything else) are the snacks and foods that go along with these events. My very favorite sports snack is the almighty chicken wing.
I embarked on my research about a week ago. In the past, I had thought you either fried the wings or boiled and then baked the wings. Many recipes online required flouring the wings, which I wasn't going to do due to the gluten-freeness of my diet. I decided to do what cooks used to do in the olden-times: I asked the butcher his advice.
There happens to be a very nice butcher shop in my neighborhood. I saw the wings in the butcher case but they didn't look like the kind I've gotten in restaurants.
So I asked the butcher two things:
Are the wings/drumsticks usually split in two before cooking?
Don't I need to boil the wings before I bake them?
And the butcher responded:
Yes, he said, and I can cut them into two for you.
No, don't even think of that! Just bake them in a hot oven and then roll them in the sauce.
After a bit more instruction from my butcher-best-friend, I was ready to tackle the sauce.
I wanted to make something the kids could eat, too, but after some consideration, decided that just this once I'd go for it and make a sauce the adults could love, and the kids could eat theirs plain. I remembered Gran-Fran making some awesome BBQ sauce back in the day, and based on this recollection, I knew I needed ketchup as my base. And something spicy, then something sweet. I added butter, too, which I can't recall if Gran-Fran would be thrilled by this or mortified that I used butter in something involving meat. (I'm sure we'll be getting a comment sometime soon from her weighing in on the matter.)
Then, I started thinking about a recipe I had seen on the craftzine website that served chicken wings on top of cupcakes. At first I thought it sounded not so good. But then, it got in my head, and I figured that maybe if I were to make a savory cornbread to put under the wings, it would offset the spicy sauce nicely. I used a gluten-free mix, with almond milk and added some chipotle powder, too.
And so, here it is, plain and simple, my first try at at making my very own chicken wings. They are really, really good, and worth the effort.
Chicken Wings with Hot Sauce
For the Chicken Wings
- 2 lbs Chicken Wings, cut into wings and drumsticks
- Olive Oil for roasting
For the Sauce:
- 1/2 cup Hot sauce of your choice
- 1 cup of Ketchup
- 1/2 of a Lemon, jucied
- 3 Tbsps Butter, softened
- 4 cloves Garlic, chopped coarsely
- 1/2 Tsp Sesame Oil
- 1 Tbsp Honey
- Salt and Pepper to Taste
For the Cornbread:
- 1 box Gluten Free Pantry Yankee Cornbread mix (or any kind of cornbread mix you prefer)
- 1/4 cup Sugar
- 1-1/3 cups Almond Milk
- 1 Egg lightly beaten
- 6 Tbsps melted butter
- And: 2 stalks of Green Onion, sliced thinly
Roast The Chicken
- Preheat oven to 425 degrees.
- Place the chicken in a roasting pan in one layer.
- Sprinkle with salt and a olive oil.
- Roast for 40 minutes or until the skin is browned.
Make The Sauce
- While the chicken is roasting, put all of the sauce ingredients in a pan and heat over low on the stove.
- You'll know when it's done when it sticks to the back of a wooden spoon and it has thickened.
- Remove the chicken from the oven and take it out of the pan.
Make The Cornbread
- Mix all the dry ingredients in a bowl.
- Add in the eggs, almond milk and butter.
- Mix until all the dry ingredients are fully incorporated.
- Spread the mixture evenly in a baking pan.
- Bake for 20 minutes. (It cooks in a 425 degree oven, just like the chicken.)
- Remove, cool and cut up into serving sized pieces each large enough to hold a wing.
Time To Serve It Up
- Working in small batches, put a wing or two in the sauce, rolling them around to coat them thoroughly.
- Place a wing on top of a piece of the cornbread.
- Spoon a bit of sauce over the top of each wing and add some green onions.