MealsApril-May 2012

Gluten-Free Apricot Chicken Wings

These tasty wings are real crowd-pleasers, ideal for watching the big game. Turmeric, a spice that naturally reduces inflammation, ups the health benefits without altering the flavor.

SERVES 6 TO 10.

Ingredients:

⅓ cup gluten-free soy sauce or wheat-free tamari
1 (8-ounce) jar apricot preserves, preferably fruit juice sweetened
3-4 tablespoons rice vinegar
teaspoon garlic powder
teaspoon turmeric
teaspoon cayenne pepper, or to taste
2 tablespoons tapioca starch/flour
3 pounds chicken wings (cut into pieces at joints)

Directions:

1. To make marinade, combine soy sauce, preserves, rice vinegar, garlic powder, turmeric and pepper in a medium saucepan over medium heat. Mix tapioca starch/flour with an equal amount of water to make a slurry. Add to saucepan ingredients and continue cooking for 3 minutes, stirring continuously. Remove from heat and allow to cool.

2. In a zipper plastic bag or glass container with tight-fitting lid, marinate chicken wings in apricot sauce for at least 4 hours or overnight in the refrigerator. Turn bag or container occasionally to distribute marinade thoroughly.

3. Preheat oven to 375F. Lightly grease a baking pan or line it with parchment paper.

4. Remove wings from refrigerator and place them in a single layer on prepared pan. Place in preheated oven and bake 40 minutes, turning and basting occasionally with accumulated juices.

Each serving contains 367calories, 22g total fat, 6g saturated fat, 0g trans fat, 104mg cholesterol, 649mg sodium, 17g carbohydrate, 0g fiber, 26g protein.

Recipe by Sueson Vess, author of Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats). Click here to purchase.

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