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Gluten Free Friday – Sesame Maple Chicken Wings

February 12, 2010
For the last few years, since my boys have become football fanatics, I have enjoyed indulging them in having friends over for the Superbowl and cooking up some “teenage/manly” snacks. I had even started thinking about giving Buffalo Wild Wings a call to see if they had any gluten free dishes or wings on their menu. It is literally a mile from my house on the same street and, oh, how my little football lovers would enjoy going there and watching a game on multiple big screens! Well, I haven’t made that call, but I did find a great recipe for chicken wings and gave it a try last Sunday evening for the big game. (I didn’t even know who was playing!) The wings were a huge hit with all who joined us, and the adults were definitely in the minority! So these are kid-approved, and I hope you will enjoy them, too.

Sesame Maple Chicken Wings

1/3 cup maple syrup
1/4 cup GF soy sauce
3 Tbsp sesame oil (a bit expensive, but worth it!)
1 Tbsp chopped fresh ginger root
1 Tbsp tandoori paste (this one had lots of ground garlic and chili peppers – in the Indian Food section)
3 garlic cloves
4 lbs chicken wings (we left the skin on)
2 Tbsp sesame seeds

Place first 6 ingredients in a blender or food processor and blend until smooth. Place chicken in a plastic zip-lock type bag (or a baking dish) and pour marinade over chicken pieces. Seal or cover and let marinate for 2 hours. Remove chicken from marinade and arrange in a baking dish or on a cookie/jellyroll sheet. Bake chicken for 25 minutes at 375 degrees. Bring remaining marinade to a boil for one minute. Brush chicken pieces with marinade and turn, cooking 10 more minutes. Turn and baste again, and cook another 10 minutes. Baste again and then sprinkle with sesame seeds. Bake 8-10 minutes more until sesame seeds are beginning to be a golden color.

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