Yes, I admit it. If I wasn’t gluten and dairy-free, I would probably eat at happy hour in a bar at least twice a week. I love bar food. I love “snackie” type food. Just because I live a dairy-free and gluten-free life, have a food blog, and love to cook and bake, doesn’t mean that my tastes are refined. (If I could, I would add a snicker and a giggle right here.) As a matter of fact, I also liked the fried chicken, the burritos, the mashed potatoes with chunks of hamburger, and the soggy green beans and corn they served us in grade school. Prior to my healthier gluten-free and dairy-free life, I was even known to eat a corn dog from a gas station every now and then. So sue me, I still have a hankering for all things trashy.
This recipe is a healthier version of chicken wings than what you might sometimes find at happy hour though. Fresh ginger, green onion, garlic…an Asian twist served alongside rice and stir fried broccoli, carrots, and mushrooms. Not quite the trashy gas station corn dog I sometimes crave (a lot) or those amazing mashed potatoes with hamburger gravy, but delicious just the same.
Wings With a Twist
3 – 1.5 lb Packages of Party Wings
3 Green Onions, sliced
1 Heaping Tbsp. Cilantro, chopped
About an Inch of Fresh Ginger, finely grated
Zest of 1 Lime
2 Whole Limes, juiced
1 Jalapeno, diced, seeds and membrane intact
3 Cloves of Garlic, diced
1/3 Cup Dark Brown Sugar
1 Tbsp. Sriracha Hot Sauce
Couple Small Drizzles of Sesame Oil
1/4 Cup Rice Vinegar
1/4 Cup Gluten-Free Soy Sauce
Place all of the ingredients above, minus the chicken, into a large bowl.
Whisk together until the brown sugar is dissolved. Add the chicken and toss well.
Cover, refrigerate, and marinate for at least 3 hours. Toss a couple of times in between.
Preheat oven to 350°. Line a baking sheet with alluminum foil. Place chicken wings in rows and drizzle with remaining marinade.
Bake in a preheated oven for 30 minutes, turning once. Then, broil for about 15 minutes until carmelized, turning once for a total of about 7 or 8 minutes on each side.
I served them with a side of rice and stir fried veggies.