This simple Mediterranean chicken recipe from Gluten Free Goddess is one of our favorites. It’s simple to prepare, colorful, and works well in any season – even during the warm summer days. Serve it with brown rice or quinoa. Read more
Super Bowl Sunday just wouldn’t be the same without Buffalo Chicken Wings. This is my favorite way to prepare them because it requires no frying and they taste delicious. I like to broil them for just a minute after coating them with the sauce. Perfect for a party because you just pop them into the oven and continue to enjoy your guests.
4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
4 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup tomato paste
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks
Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne.
Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
In a large bowl, combine the tomato paste, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. (Broil for a minute if desired.)
Serve the wings with the celery sticks and blue-cheese dressing alongside.