FEBRUARY 1, 2012


Lately, all Eli can talk about is hot wings; specifically establishments that advertise hot wings on T.V.(I may have to limit the T.V. watching to only that that has been recorded, thus-avoiding commercials). Eli is perfectly aware of how we eat. He can obsess as much as he wants about fast food, crappy pizza chains, and now – hot wings, but the answer will always remain the same.

While Eli obsessed, I read my friend Heather’s blog, featuring Sticky Asian Chicken Wings. Perfect timingShared the recipe with Eli and he agreed that this would be a great solution to his undeniable craving. My only request; he had to help with the frying. Not only did he fry, he took it upon himself to make the sauce. That’s my boy!

Before picking up carpool the other day, I picked up some organic chicken wings and 2 pounds of little, organic drumettes.  After cleaning the chicken and patting them dry, Eli and I got to work. To coat my chicken, I used Shauna’s guidelines for making a gluten free  whole grain AP flour mixture(see below). I keep this on hand, stored in a glass container in my pantry. I have used it to make Chicken Cacciatore, baked chicken tenders, and homemade corn dogs(be on the look out for this one-so good).

The verdict: both the wings and the drumettes never made it to the dinner table that night. Instead, the kids ate them standing up and dinner consisted of lentil soup and salad, sans the “main course”. I’ve been instructed to make these for “game day”.  To avoid stinking up the house, I plan on borrowing my friends 3 electric fry pans and set up shop in the backyard!

Asian Hot Wings
adapted from here
double or triple this. you can thank me later

for the chicken
3.5 lbs. chicken wings and drumettes
2-3 cups gluten free all purpose flour(recipe below)
2 tsp. celtic sea salt
1/2 tsp. white pepper

for the sauce:
3 Tbsp. rice wine vinegar
2 Tbsp. red wine vinegar
2 Tbsp. hoisin sauce
2 Tbsp. raw honey
1 Tbsp. fresh ginger, skin removed
2 cloves garlic
1 Tbsp. molasses
2 tsp. tamari(wheat free soy sauce)
1 1/2 tsp. Sriracha
1 tsp. arrowroot
2 Tbsp. ghee(clarified butter)*

peanut oil for frying

for the chicken:
• pour peanut oil into a heavy duty stock pot or a cast iron skillet. heat to 375*
• rinse chicken with cold water and lay on paper towels. pat dry.
• in small baking dish(I use a glass pie plate), combine the dry ingredients for the chicken. whisk. set aside.
• while the oil is heating up, coat the chicken in the flour mixture and set on a wire rack set over a rimmed baking sheet. repeat until all
the chicken is coated.
• gently add the chicken to the hot oil. don’t over crowd the pan(to many pieces will bring the temperature down, thus not cook the chicken evenly).
• the wings should take about 10-12 minutes to cook and get that good crispy exterior. the drumettes – slightly less time.
• drain on a rimmed baking sheet lined with paper towels. repeat until all the chicken was cooked.
• while the last batch of chicken cooks, make the sauce.
for the sauce:
• in a small bowl, combine the vinegars, hoisin, and honey. whisk and set aside.
• press the garlic and the ginger through a garlic press. add grated material to the vinegar mixture.
• add the molasses, tamari, and Sriracha and whisk.
• whisk in arrowroot
• in a small saucepan set over medium heat, melt the ghee. add the sauce and cook until thickened.
• dredge chicken in the sauce and place on a platter. sprinkle with chopped scallions and serve hot or at room temperature.

* if you want to make your own ghee, Carrie has a great “how-to”.

Gluten Free Whole Grain All Purpose Flour
inspired from here
Shauna suggests 700 grams of various whole grain flours and 300 grams of Starch flours

125g amaranth flour
150g brown rice flour
100g buckwheat flour
125g millet flour
100g sorghum flour
100 quinoa flour

150g arrowroot
100g potato starch
50g tapioca flour

• measure all flours in a large container.
• whisk  until all combined.