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Gluten-free teriyaki garlic chicken wings

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It’s Super bowl time and you know what that means right? Good times and good food with friends even if you don’t care what team is playing or who wins, right? O.k. so what if you or someone coming over is gluten intolerant? You know it’s more likely than not these days but so what, there are plenty of delicious recipes out there that everyone will love and probably not even know they are eating gluten-free.

One thing a lot of people love at Super bowl time are chicken wings, yes? Well here is a great recipe for Teriyaki garlic chicken wings where no one will miss anything and they are super flavorful! Check out the video above for another great recipes for gluten-free cookies that look fantastic!


2 ½ pounds chicken wings (if frozen, thawed, rinsed, and drained)

1/3 cup of GF soy sauce (discussed above)

1 medium onion, sliced fairly thin

1 tablespoon olive oil

2 teaspoons honey

¾ teaspoon smoked paprika

½ teaspoon black pepper

7 teaspoons minced garlic OR 14 garlic cloves, peeled, but intact (depending on how much you love garlic)


Place chicken wings in bowl and pour 1/3 cup of gluten-free soy sauce over them. Marinate for as much time as you have available, even overnight. (Marinated for 5 hours, but you can marinate for far less time. Suggest at least two hours.) Then discard soy sauce.

Using a 4-quart round crockpot, place onion slices on the bottom of the crockpot. Add olive oil, honey, paprika, black pepper, and garlic. Toss all together to coat chicken wings. Pour into crockpot, on top of the onion. Do not add water. Cover and cook on low for 6-8 hours, or on high for 4-6. Cook chicken on low for 6 hours, and then keep it on warm for another hour. Larger parts than wings will take longer to cook. Enjoy your wings! Recipe used here courtesy of Delicious and Easy gluten-free recipes.



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