I took a day and experimented with one of my favorite finger foods…CHICKEN WINGS!
Is the caps lock really necessary? YES IT IS.
With the Super Bowl coming up I figured that many of you needed a recipe to distract you from watching Madonna perform during halftime. ;) These wings literally had me stuck in the kitchen until every last finger was licked clean of sauce. I’m not just talking these up either. They are crunchy, moist, sweet, and spicy all at the same time. My secret? White rice flour.
For the wings
- 12 chicken wings
- 1/3 cup white rice flour
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
For the sauce
- 1/4 cup Sriracha sauce
- 1/4 cup teriyaki sauce (I use gluten free teriyaki sauce)
- 1/4 cup agave nectar or honey
- 1/4 cup ketchup
- 1 tsp. freshly grated ginger
- Pre-heat your oven to 425 degrees.
- Make sure all of the moisture is off of the skin of the chicken wings by patting them dry with paper towels.
- Mix the rice flour, salt, and garlic powder together in a bowl. Then add the wings to the bowl and gently toss them around until they are lightly coated in the rice flour.
- Tap the excess flour off of each wing and transfer to a broiler pan or a sheet tray fitted with an oven safe metal cooling rack. The cooling rack allows the chicken wings to be elevated off the pan, making them extra crispy! Make sure to spray the rack, or broiler pan with non-stick spray!
- Bake for for 25-30 minutes, or until golden brown and crispy!
- While the wings are cooking it’s time to make this super simple sauce! Just add all of the ingredients into a small saucepan and bring to a boil. Reduce the rockin sauce to a simmer for about 5 minutes and then set it aside and wait for the wings to come out of the oven! (To grind the ginger I just take the skin off and use a microplane grater.)
- To serve the wings, just toss in the sauce and put on a plate with plenty of celery and bleu cheese dressing!
Let me know what you think. :)