Buffalo Chicken Wings

One really great outcome of eating GF/CF is that processed foods are, for the most part, off limits. (OK, I know not everyone will agree that’s a good thing but hear me out.)

When I started down this road I eliminated all those convenient boxes, cans and junk foods and began cooking more things from scratch. I never eat a baked good that doesn’t come from my own kitchen. I make most of my own sauces and salad dressings. I’m not fanatic about this. I have my vices~the occasional potato chip or Starburst makes it’s way into my mouth. But, with convenience foods basically taboo I really eat so much better than I ever did before. And, I like it.

I will come out publically and say I’m torn about the number of GF foods now making their way into the mainstream. (I may have to duck a few flying GF rolls for saying such a thing.) Sure, it seems great for those of us who cannot have gluten to now have a cake available at Starbucks, more readily available baking mixes, or a larger variety of breakfast cereals. But, is it really a good thing to add more processed food back into our lives? Obviously, that’s a personal view and each of us will have our own take. And, I will buy some of these convenient products but not so much as before.

This lifestyle requires we all cook—and, cook a lot. And, the result is wonderful. Cooking is so creative. And, it means that we know what we’re eating and serving to our families. All the ingredients are whole ingredients. For the most part, they aren’t chemicals or preservatives or who knows what. Admit it, we’re all healthier now than when we ate a lot of processed foods.

How does this all relate to Buffalo Chicken Wings? We have to have some of those comfort foods from before. I miss some food, don’t you? So, like all my friends out there in the blogiverse and beyond, ya gotta make some of this stuff at home in order not to feel deprived.

And, wings, to me anyway, are a comfort food. Little saucy nuggets of pleasure. I admit I like sloppy, tasty foods I can eat with my hands. There’s something about picking them up and slurping them that adds to the delight of having wings. And, these wings, as we say in NJ, are “to die for”. You won’t be able to make enough. Trust me on this.

Serve with Buffalo Sauce, recipe found HERE.

Buffalo Chicken Wings

20 chicken wings
½ cup sorghum flour
2 tablespoons fine corn meal
½ teaspoon paprika
½ teaspoon chili powder
salt and pepper
olive oil for drizzling
Buffalo Sauce

3 stalks celery and 2 carrots cut into small sticks
Blue cheese dressing (if you aren’t CF/dairy-free)

Preheat the oven to 400℉. Use Convection Roast if you have a convection oven.

Prepare the Buffalo Sauce. You can do this while the wings are cooking.

Cut off the wing tips and discard (or use for soup). Cut the wings in half at the joint. Trim excess skin or fat.

Put the flour, cornmeal, paprika, chili powder, salt and pepper in a large Ziploc bag. Place all the chicken pieces in the bag. Seal and shake to assure all the chicken pieces are covered with the flour mixture.

Line the bottom of a broiler pan with a piece of parchment or aluminum foil and replace the broiler pan top. Remove the chicken pieces (shaking off excess flour) and place them on the broiler pan. Drizzle lightly with olive oil. Put the wings in the hot oven and roast for 15 minutes. Turn them and roast another 15 minutes. They should be getting fairly crispy by now.

Remove the broiler pan but keep the oven on. Place about 2 or 3 tablespoons of the Buffalo Sauce into the bottom of a small shallow bowl or dish. Brush each wing lightly with the sauce – don’t worry about coating the wings thoroughly but get some of the sauce on each side.

Return to the oven for another 12 minutes turning once in the middle.

If you want them a little more brown and crispy—turn on the broiler. Place the wings under it for about 2 to 3 minutes on each side. Watch carefully because they will brown up quickly.

Remove the wings from the oven, plate, and serve with the leftover Buffalo Sauce, carrots, celery and blue cheese dressing (optional).

PRINT RECIPE

Veggie Breakfast Bake

I find breakfast the most difficult meal to eat out. As a result I rarely do it. Too bad because there was a time when I really enjoyed eating breakfast out.

Luckily I did find a place where I can get a great breakfast—a diner at the Jersey shore that has 100s of omelets on their menu. They make farmer’s omelets—where all the ingredients, including potatoes, are cooked together and served mounded on a big plate. When I ordered their Harvest Omelet (hold the eggs, hold the cheese) the waitress asked me to repeat my order. I explained I couldn’t have gluten, eggs or cheese. So, she went back to the kitchen to discuss it with the cook and came back smiling. The cook would have no problem preparing my breakfast sans eggs, dairy, and gluten. And, boy was it good — my plate was heaping with potatoes and veggies. Now the cook knows me by my order. It’s a beautiful thing.

So, here’s the Veggie Breakfast Bake I make on weekends when I can’t get to my favorite breakfast place. It’s easily varied dependent on what you have on hand, what’s in season, and what you like. Add cauliflower, turnips, and parsnips—whatever you fancy. And, experiment with the spices. I happen to be pleased with this blend of spices but some days I try other mixtures and it comes out equally as good.

And, yes, it’s a good lunch or side dish for your favorite grilled dinner.

Veggie Breakfast Bake

3 tablespoons olive oil
1 clove garlic
1 medium onion
2 medium sized sweet potatoes
2 large red potatoes
2 large carrots
1 red pepper
1 green pepper
1 small head of broccoli
½ teaspoon celery seeds
½ teaspoon crushed dry rosemary
1 bay leaf
1 teaspoon Spice Hunter Chili Powder Blend*
Salt and pepper to taste

Preheat the oven to 400℉. I have a convection oven so I use Convection Roast.

Pour the olive oil into a heavy cast iron skillet (one that’s oven proof) set on medium heat. Add the garlic (smashed). Slice the onion and cut each slice into quarters. Add. Stir frequently.

Wash the remaining vegetables. I don’t peel any of them.

Slice the potatoes into ¼ inch rounds and then cut each slice in half or quarters depending on their size. Add to the pan. Add the bay leaf.

It’s good to stir the vegetables prior to each new addition or even more frequently to keep things cooking evenly. And, along the way add more oil if you think it’s needed.

Slice the carrots (1/8 inch) on the diagonal and add.

Remove the tops and seeds from the peppers. Slice into ½ inch strips and then cut each strip into thirds. Add to the pan.

Cut up the broccoli so you have bite-sized florets. And…add to the pan. Mix it all up. Add the spices and mix thoroughly. Cook a few more minutes.

Finally, pop the pan into the oven and cook for 10-15 minutes (or until the veggies reach the desired doneness.)

Serve immediately. Makes 4-6 helpings.

*The label on the Spice Hunter Chili Powder blend states the ingredients are: chile pepper, onion, garlic, cocoa powder, oregano, red pepper, cumin, cinnamon, and cloves. If you can’t find it make up your own blend using these or similar ingredients. Here’s the allergen information for Spice Hunter spices.

PRINT RECIPE