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 skin 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.
- 3 lbs chicken wings (or drumlettes)
- salt and pepper
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup gluten-free 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
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 9x13-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.
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. Source: Food.com