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Hot Wingettes, glutenvygirl Style

Cooler weather makes me want to heat things up in the kitchen. Whether that’s slow-cooking a garlic roast all day, baking some spicy BBQ ribs, simmering a hot pot of delicious potato soup, whipping up some spicy chile rellenos, or even just simmering some lemon slices with cloves for scent, I crave warmth.

It’s not just the temperature increase I enjoy, it’s also the flavors that I like to kick up. And nothing says kicked-up quite like some spicy hot wings.

To start with, I picked up some “wingettes” at the local grocery store. I could’ve bought wings, removed the tips and separated the joints, but the wingettes were on sale.

The line-up:

I rinsed and dried the wingettes.

Then placed them skin-side up on a foil-covered edged baking sheet, and seasoned them with salt, pepper, and cayenne.

As they were baking, I started on the sauce.


Brought it to a boil, and then reduced the heat to low. Next, I flipped over the wingettes and popped them back in the oven to cook some more.

When they were done (and the kitchen smelled unbelievably delicious), I piled them into a bowl and poured the sauce over them.


I let them rest in the sauce for about five minutes. Then, I placed the wings back onto the pan (on which I’d changed the foil) and poured the sauce over them.

Back into the oven on low these babies go, until ready to serve.

I’m not much of a hot wings girl…or wingettes, even. My son absolutely adores them, however. He can eat a dozen in one sitting. They have a spicy flavor, but they’re pretty mild – you can totally customize the heat level for your tastes.

3 pounds chicken wingettes, rinsed and patted dry
1 cup unsalted butter (2 sticks)
2 oz Tabasco sauce (about 1/3 cup)
2 cloves of garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 brown sugar, packed
1 teaspoon red pepper flakes
2 teaspoons cayenne pepper, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided

For the wings:
Preheat oven to 400*.
Rinse chicken wingettes and pat dry. Line a rimmed baking sheet with foil, and spray with non-stick spray. Place wings on foil, skin side up.
Sprinkle 1 tsp of the salt, pepper, and cayenne over the wingettes. Bake for 30 minutes.
Using tongs, turn wings over and continue baking another 20 minutes.

For the sauce:
Melt the butter in a saucepan over medium heat. Add in all of the remaining ingredients and bring to a boil, stirring constantly. Then, turn down to low.

When wings are cooked:
Turn oven down to 250*.
Place wings in a bowl and pour sauce over them. Let rest for five minutes or so, to soak in the sauce. Then, place them back onto the baking sheet with new foil, and pour sauce over them.
Place wings into the oven to keep warm until time to serve them.

NOTE: I don’t think these are too spicy- my kids like them. I think they fall firmly into the mild category. That said, we tend to eat spicier foods here, so…adjust the seasoning as you see fit!



Ten Things I Learned This Week


I have been gluten-free for one week now. Here is a list of the things I have learned.

1. Cooking good gluten-free food that *I* would like isn’t that hard. Certainly not as difficult as I thought it would be.

2. Glutened is a word, as in being on a gluten-free diet and then ingesting gluten.

3. There are a bagazillion people who are gluten-free, and write/blog/fb about it. I look around and suddenly feel very very inconsequential and small.

4. If you’ve had a split household (with both GF and gluten consumers), going totally GF is actually a whole lot simpler. It only took me 6.5 years to see this.

5. The GF community is fantastic, with recipes and helpful tips and personal experience. So much information!

6. There are all kinds of food allergies out there, intolerances, and sensitivities out there. Milk, casein, egg, corn, coconut, nuts…the list goes on and on. My awareness has really been raised!

7. It actually IS possible for me to live without bread! Bread, pastas, breaded foods, and basically anything with gluten. Apparently I rarely ate foods without gluten. I haven’t for a week now… No one is as shocked in my family as much as I am. (Well, actually, they are more shocked than I. They’ve seen me start a fight over the last chunk of bread in the basket at dinner before. Ah, but anyways. I digress.)

8. Cooking gluten-free doesn’t require the purchase of new dishes or bakeware (unless you have a really really good reason…like the dishes are, say, all melted or something equally as ridiculous).

9. When dishes say “not microwave or dishwasher safe,” they apparently mean it.

10. Gluten-free foods look extra pretty on brand new dishes!

This isn’t fun anymore.


Bye bye bread flour!
No bread was harmed in the creating of this post. None was baked, either.

This isn’t fun anymore. You know. This whole going-gluten-free-thing.

There are a lot of gluten-containing foods that I’m missing right now, ever since going gluten-free earlier this month. It hasn’t been a full entire week, not even a FULL WEEK, and I’m jonesing hardcore for some gluten. On the positive side, I’ve yet to fall victim to a migraine this week, which has been really nice – whether it was related to going GF or not.

Okay. To be honest, I’m kind of irritated at gluten today. WHY does it have to taste so GOOD? It would be SO much simpler to do away with if it was simply the key ingredient in, say, livers and gizzards or something. But no. Gluten it everywhere. Everywhere. Not just contaminating many foods, but more deviantly, and arguably more importantly, BLATANTLY TEMPTING ME. I find this unforgivable.

Maybe I should’ve felt more empathy for my son all those years ago when we took him off gluten.

Anyways. Here are some of the things that I’m missing today, and pitifully so. Just so you know, tomorrow I will actively start searching for recipes and ways to recreate the objects of my severe case of foodlust. But today? I’m in mourning.

To start with? Artisan fresh baked bread. The kind with all the holes inside that are the perfect vessels for roasted garlic dipping oil and the floury coated crust and the taste. The crumb. The scents. The weight and loft. Even those darling little slices cut into the dough when it was set to rising. Ahh, we shared such memories. Now, those memories are torture.

Pizza Hut pan pizza is close to the top of my list. What? Don’t judge! The lofty pillow-like crust that tastes like it has been bathed in pure oil and fat and it almost melts in my mouth. The scent that smacks a person when they walk into the door of a Pizza Hut would overpower me right now. Easily. One pizza peel behind its back. It’s the smell that transports me back to my childhood, of pizza parties and the Book-It! Program as well as the sheer glee of savoring a little individual pizza pie pan full of deliciousness that was mine, all mine!

The huge Italian meatballs I used to make that took all day and used country white bread crumbs are on the list. Though, this one isn’t so severe since I’ve found that some gluten-free breads work just as good. Hey, look! A hopeful thought just entered my gluten-free brain in the midst of this great sadness.

I used to make this awesome garlic-honey angel hair pasta creation that would transport me to another plane of existence with its lovely coupling of sweet honey and mellowed roasted garlic. I really ought to give some GF pastas a try. I really should. Perhaps when I come out of mourning. Maybe tomorrow. At some point in this, I’m gonna have to just suck it up and wipe my tears and repeat after Scarlett, “After all, tomorrow is another day.”

Flour tortillas still make my mouth water. I’m not talking about the store-bought ones here; I’m speaking of those homemade flour tortillas still warm. Puffy yet soft yet …well. Corn tortillas are okay, but don’t hold a candle to the fresh tortillas I can find here in Texas. Covered with shredded cheddar, fajita meat, or honey. These things were fantastic even plain. They’re that good.

McDonald’s quarter-pounder. Wow. Really? Yep. I know. They’re awful. But for some strange reason, the very thought of one makes my mouth water like someone is waving a juicy grilled ribeye right under my nose. Yes. I. Want. One. So. So. Badly. I have to leave the room during the QP commercials. *On a side note, the commercials for the McRib make me want to vomit. So, there’s that. Another positive thought in this angst! Well, kinda…

To finish out the list: curly fries, breaded chicken strips, English muffins, Kit-Kat Bars, croutons in my salads, and good old-fashioned homemade mac and cheese.

Really, most of these foods have GF substitutes. So perhaps I could embark on a quest for the most delicious replacements. Additionally, it seems that the things I crave the hardest today are actually not really the healthiest to begin with.

So there. That’s off my chest. Perhaps now I can let them go. Say goodbye. Bid them a final adieu. Start moving in a more positive direction. Who knows. I’m sure I’ll find some really great inventions and recipes and replacements out there.

After I’m done pouting, I mean.