Since I am marrying a die-hard Giants fan, I spend just about every Sunday watching football games. Our typical game viewing happens at a local Irish pub where the guys indulge in wings and Guinness while I munch on nachos and cider. While I will never turn down a good plate of nachos, I'm totally envious of their ability to eat the wings. While they are not the healthiest life-choice that someone can make, they just SCREAM "football." So last night I decided to put my top-chef hat on and come up with a good gluten free alternative. And boy was it a hit in our house. Matt LOVED them (as did I) and they were quick to make. I also put a healthier take on them. See below for the recipe.
Boneless Baked Gluten Free Wings
-4 small lean boneless chicken breasts
-10 tbsp of your favorite wing sauce
-1 cup of milk
-1/4 cup of egg whites
-1.5-2 cups of all purpose gf flour
-1 tbsp of cyan pepper
-1 tbsp of garlic powder
-1 tsp salt
-1 tsp pepper
Pre-heat oven to 375*F
Combine milk and egg into one bowl.
Combine flour and spices in a separate bowl.
Cut chicken breasts into 2 inch cubes.
With one hand for wet ingredients and one hand for dry, dip the chicken into the egg/milk mixture then coat with the flour mixture. Shake off the excess flour and then place on a nonstick pan sprayed with EVOO.
Put pan into the oven. After 15 mins flip the chicken and then cook for an additional 5 mins. (Make sure your chicken is cooked all the way through before moving onto the next step.)
I measured out 10 tbsp of a gf buffalo sauce into a large plastic ziplock bag then added the chicken and shook things up.
The "wings" were still a bit saucy for me so I placed them back on the pan and broiled them for about one more min.
Yields 2-3 servings
Preptime: 10 mins
Cooktime: 21 mins
Low-fat, low-cal ranch dip: 1 cup of low/non fat cottage cheese + 2 tbsp of Greek yogurt and 1 tsp of ranch seasoning. (yields 2 servings)