With the “big game” coming up (at least, that’s what I keep hearing/reading about, I don’t watch), you may want to take the time make up a batch of these chicken wings. Or, if you’re like me, you may want to make these little, fall-off-the-bone drumlettes just to enjoy them. No game needed. 
You could use chicken wings for this recipe, but I used a pack of drumlettes that I skinned, reducing some of the fat. The recipe was intended for the slow cooker, but apparently I was too slow that day (do you know how long it takes to peel the sink from all those little drumlettes??), so I put mine in a 9×13-inch baking pan and baked them in the stove. I think I preferred this way because it gives the sauce a chance to evaporate a bit, and get nice & sticky on the wings. We all loved this tasty little finger food, and there wasn’t one leftover when we were done. Definitely 2 thumbs up from everyone.
I am finally getting around to participating in my friend Colleen’s Weekly Recipe Swap! She hosts this recipe swap every Friday, and each week there is a great variety of recipes that are shared. If you’re looking for something new, pop on over to visit Colleen and see what kinds of goodies there will be today.
Source: Recipezaar
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Ingredients:
- 3 lbs chicken wings (or drumlettes)
- salt and pepper
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup chicken stock (OR, you can replace the sugars & chicken stock with 2 cups of honey. I didn’t have, hence the replacement…and it worked GREAT!!)
- 1 cup gluten free low sodium soy sauce
- 1/2 cup your favorite gluten free bottled barbecue sauce
- 1/4 cup oil
- 2 cloves garlic, minced
Directions:
- Cut off and discard wing tips (if using wings).
- Cut each wing at joint to make two sections.
- Rinse wings, drain and pat dry with paper towels. (like I said…I peeled mine. I’m not a fan of eating chicken skin, but to each his own)
- Season with salt and pepper, to taste.
- If not removing the skin, place wings on broiler pan and broil about 6 inches from heat for 10 minutes, or until brown. This is to crisp the skin, not necessary if you’ve removed the skin.
- Transfer wings to 9×13-inch baking pan.
- Combine remaining ingredients in a bowl; pour over the chicken wings.
- Bake wings for approximately 1 1/2 hours at 375 degrees F. Toss to coat with sauce occasionally.
NOTE: To do the wings in the slowcooker, just place wings in slowcooker, cover with sauce and bake on high for 2 hours, or low for 4. Like I said, I think the time in the oven made the sauce a bit stickier than 2 hours in the slowcooker would have done.
Tags: chicken, gluten free, Gluten Free Food, Main Dishes, no gluten, Slowcooker