Ahhh… could there be much of anything more satisfying than a Super Bowl in Indianapolis (so close!) with an outcome so spectacular (defeat of the enemy)? As an acknowledgment to American tradition, we served up the wings and ate in front of the television. Cheers!
Zesty Chicken Wings
- 1 cup millet flour (or other gluten-free flour)
- 1 1/2 teaspoons salt
- 4 lbs. chicken wings (trimmed)
- canola oil
- 1/2 cup corn syrup
- 1/2 cup ketchup (LOVE Trader Joe’s brand)
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup Dijon mustard
- 3 garlic cloves, minced
- 1 Tablespoon chili powder
Preheat oven to 375 degrees. In a large electric skillet, heat canola oil to 350 degrees. You can do this over the oven in a sauce pan, it is just easier if you have an electric skillet. Pour oil to about half-way up the skillet.
In a large bowl (or ziploc bag), pour millet flour and salt. Stir or shake to combine. Gently toss wings in flour to coat. Once oil is heated, fry wings several at a time for aproximatelt 9 minutes. Turn half way through to fry evenly. Remove and drain on a paper towel.
In a large sauce pan, heat remaining ingredients until boiling, stirring constantly. Simmer for 20 – 30 minutes.
In a glass baking dish place wings in a single layer, pour sauce over wings and heat in oven for at least 20 minutes. Serve with napkins.
