Sweet Hot Pepper Chicken Wings (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Pepper and honey make delicious chicken wings. Photo: CC–alpha
Celiac.com 02/25/2017 – Here’s a great recipe for game day or for grill day. These sweet and spicy chicken wings will hit the spot. Various kinds of pepper dance with honey and garlic to deliver this surefire hit.
- 5 pounds chicken wings, wingtips removed
- 1 tablespoon freshly ground black pepper
- 2 teaspoons ground lemon pepper
- 1 teaspoon cayenne pepper
- 2 tablespoon sweet paprika
- 1 teaspoon onion powder
- 4 medium cloves garlic, smashed to a paste with a little salt
- 3 tablespoons olive oil
- ½ cup honey, room temperature
- kosher salt
Lay the chicken wings out on a baking sheet and season well with salt and pepper, then transfer to a large mixing bowl.
Add all ingredients, except honey and stir until mixed.
Add honey and stir until mixed and evenly coated.
Let sit for 1 hour at room temperature, or cover and refrigerate for up to overnight.
Heat the oven to 375F.
Spread the wings evenly in a large roasting pan or baking sheet.
Roast, uncovered, until they are nicely browned and crisp, about 1 hour.
Turn as needed.
Celiac.com welcomes your comments below (registration is NOT required).
Published at Sat, 25 Feb 2017 16:30:00 +0000