I recently attended a potluck dinner at a family reunion. Four different pans of chicken wings were set upon the banquet table by four different cooks. These sweet and spicy fried wings were the first to go, leaving the others to sit in their sauce.
— Robert Landolphi
From Quick-Fix Gluten Free by Robert M. Landolphi/Andrews McMeel Publishing
Read our review to learn more about Quick-Fix Gluten-Free, and to hear Robert describe many of the recipes in the book, listen on-demand to the episode where he was our special guest.
For a slight variation, Chris used the sauce on chicken strips and served them over a spinach salad for our pre-show meal. It was a knock-out. Sweet, with a little heat, we couldn't get enough of the saucy chicken.
| Servings |
| 6 people |
| Passive Time |
| 3 hours (or overnight) to marinate |
|
|
|
|
For a slight variation, Chris used the sauce on chicken strips and served them over a spinach salad for our pre-show meal. It was a knock-out. Sweet, with a little heat, we couldn't get enough of the saucy chicken.
|
Ingredients
- 1 cup milk
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- 3 pounds chicken wings
- 3/4 cup white rice flour
- 1/4 cup potato starch
- 1-1/2 tablespoons curry powder
- 1/4 cup minced sweet onion
- 1 tablespoon olive oil
- 1/3 cup tomato sauce
- 1/2 cup sweet red chili sauce
- 1/2 cup water
- 1 tablespoon gluten-free Worcestershire sauce
- vegetable oil for deep frying
- 2 green onions finely chopped
Servings: people
Instructions
- In a large bowl, whisk together the milk, sugar, salt, pepper, and ginger. Add the chicken wings and marinate in the refrigerator for at least 3 hours or overnight.
- In a medium bowl, whisk together the white rice flour, potato starch, and curry powder. Set aside.
- In a medium saucepan over medium heat, cook the sweet onion in the olive oil, stirring, until soft, about 3 minutes. Stir in the tomato sauce, chili sauce, water, and Worcestershire sauce. Simmer until the sauce thickens slightly, about 5 minutes; set aside.
- In a large saucepan, heat 3 inches of vegetable oil until a deep-fat thermometer reads 350°F. Drain the chicken wings in a colander while the oil heats.
- Toss 6 to 8 chicken wings at a time into the seasoned flour and then slowly add them to the hot oil, precooking the wings for 4 to 5 minutes, until lightly golden. Remove from the hot oil with tongs or a slotted spoon and place on paper towels to cool. Continue until all the wings are precooked.
- Increase the temperature of the oil to 375°F and cook 6 to 8 chicken wings at once a second time for 4 to 5 minutes, until golden brown and crispy. Place the cooked wings in a large bowl, ladle with sauce, and toss until completely coated. Place on a platter and sprinkle with green onions.
