Gluten free chicken wings have become a barbecue favourite in our family. The irony is the friend who introduced me to this way of cooking is Canadian. Do Canadians celebrate 4th July with their neighbours in the USA?
I have loads of rice flour and it always comes out through the summer for this recipe. It has the added bonus of being very cheap – chicken wings only cost a couple of quid for a tray of 10.
I’m afraid there is no elegant way of eating these BBQ delights. Chew the meat off the bone after you’ve dipped it into your favourite sauce!
I have no idea how many this should serve – maybe allow 5 chicken wings per hungry person?
5 tbsp rice flour
1 tbsp ground cumin
1 dsp ground coriander
1 dsp dried oregano
1/2 tsp cayenne pepper
1 tsp mild paprika
Salt and pepper
10 Chicken wings – if they have 3 joints trim the pointy third from the wing. Sainsbury’s wings don’t have this attached but Tesco does.
Preheat the barbecue (or you can use an oven preheated to 180)
Mix all the dry ingredients together in a large bowl. Season with a few grinds of salt and pepper.
Toss the chicken wings in the dusty mixture making sure they are totally covered.
Arrange the chicken wings on the BBQ, turn over every 3-4 minutes. They should be cooked after 20 minutes over flames but please do make sure they are cooked through!
If you’re cooking in the oven arrange on a baking tray and turn 3 times though 25 minutes cooking time. Pour off any excess fat.
Eat with your hands with plenty of napkins nearby.