Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Shirley @ gfe & All Gluten-Free Desserts says
January 29, 2014 at 10:53 am
Peach jam, chili paste, and lime juice in a sauce for chicken wings?! Holy! I know how good these are, Jeanine. Great photo, too. Thinking I need to make these to take to my sister’s Super Bowl party AND that I need to do a chicken wings roundup. 🙂
Jeanine Friesen says
January 29, 2014 at 1:04 pm
Haha, sounds like a plan, Shirley! 🙂 They are so easy to make, and really, the sauce options are endless, you can cook up a double batch, and make two different flavours quite easily. Makes me wonder why I never did this before! 😀
January 29, 2014 at 3:48 pm
I’m not that much of a cook, so I love a simple recipe like this! But I do have a little bit of an aversion to eating wings or any other meat off of the bone. (My hubby makes fun of me, you can too!) thoughts on how to adjust this recipe/instructions for nugget size pieces of boneless chicken breast?
January 29, 2014 at 3:51 pm
I won’t make fun of you, I’ve heard of others that can’t do that either. 😉 I’ve used boneless, skinless chicken thighs in place of wings in the past, and it worked really well. I’m not sure boneless skinless chicken breast would have enough flavour to them, but I’d cut them into large cubes (small fingers?), salt & pepper them, and just bake them until done (25-30 minutes?) at 350. Then toss with the sauce. The bone & skin really give a lot of flavour though, so I’d be afraid of them being a little bland. 🙁
January 29, 2014 at 5:06 pm
Wow, this sounds great. So, so , so much less work. Definitely going to try these this weekend. Thanks for all the great work on recipes for the gluten free.
January 29, 2014 at 5:31 pm
They are SOOO easy to do, Lori! Almost too easy! 😉 You’re very welcome, it’s my pleasure. 🙂
January 29, 2014 at 8:37 pm
They look sooooo good, going to have to try them for sure. Thanks Jeanine.
January 30, 2014 at 9:40 am
You’re welcome, Gwen! I hope you enjoy them!
January 30, 2014 at 9:32 am
This looks awesome. What section of the supermarket do I find chili paste?
January 30, 2014 at 9:41 am
Thanks, Evelyn! You can find the chili paste in the asian section – this is the one I have (I’ve even seen it at walmart, so it should be easy to find): http://www.amazon.com/Huey-Fong-Sambal-Oelek-Chili/dp/B0006SKCJU/ref=sr_1_1?ie=UTF8&qid=1391096367&sr=8-1&keywords=chili+paste
Doreen Pendgracs says
January 30, 2014 at 2:22 pm
Very interesting! I’d never thought of boiling the wings first. I usually bake them for awhile, drain the fat off, and then continue baking with the sauce added. I also never thought about drying them off before baking. I will try your technique tonight, as I have a package of wings in the fridge waiting to be cooked.
January 30, 2014 at 2:32 pm
Definitely try it! I had nearly no grease in the baking pan, which is great when you’re baking at a high temperature, otherwise things tend to get a little hazy. 🙂 And any sauce is good to toss them in too, so you can cook up a big batch, and then divide it between two different sauces in the end. Works great!
January 30, 2014 at 10:36 pm
These look SO good! I love the addition of peach jam in the recipe…yum!
January 31, 2014 at 7:25 am
Thanks, Jo-Anna! Sweet & heat are such a great combo!
January 31, 2014 at 7:17 am
I’m with Jo-Anna, I adore that you combine chilli paste with peach jam. Brilliant!
January 31, 2014 at 7:27 am
Thanks, Julie! Such an easy sauce, so good on chicken wings! 🙂
February 2, 2014 at 3:52 pm
Hi, I made these todays and they were sooooo good. I couldn’t find the chili paste you mentioned but I used Kikoman thai style chil sauce. I took a chance since I never used that before either. It came out great. Thanks. The wings came out nice and crispy too.
February 3, 2014 at 2:05 pm
Nice! Great substitution, Evelyn! So glad that you liked them. 🙂
September 12, 2014 at 12:25 pm
OMGoodness!!! This was just sent to me via ziplist, it looks wonderful and since there is a football game tomorrow, I think this is a definite on the menu! I am thinking of being a little creative with it, though. Hubby is on a low sodium diet so I think instead of boiling them in salted water I will grill them and baste them in the sauce while grilling, reserving enough sauce to coat them with after they are grilled and a little for dipping. (If need be I can always make a little extra for dipping
February 1, 2015 at 7:46 am
on the crispy sweet and spicy wings..can I pre boil them, dry them, then refrigerate them until I’m ready to bake them later in the day. Thank you in advance..Lorraine
February 1, 2015 at 7:59 am
I think that should work just fine, Lorraine!
February 1, 2015 at 8:36 am
Thank you so much Jeanine, I’m making these for tonight’s Super Bowl and they sound really yummy. I think this is a keeper..I’ll let you know! Lorraine
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