With the “big game” coming up (at least, that’s what I keep hearing/reading about, I don’t watch), you may want to take the time make up a batch of these Sweet and Sticky Barbecue Chicken Wings. Or, if you’re like me, you may want to make these little, fall-off-the-bone drumlettes just to enjoy them. No game needed.
You could use chicken wings for this recipe, but I used a pack of drumlettes that I skinned, reducing some of the fat. The recipe was intended for the slow cooker, but apparently I was too slow that day (do you know how long it takes to peel the skin from all those little drumlettes??), so I put mine in a 9×13-inch baking pan and baked them in the stove. I think I preferred this way because it gives the sauce a chance to evaporate a bit, and get nice & sticky on the wings. We all loved this tasty little finger food, and there wasn’t one leftover when we were done. Definitely 2 thumbs up from everyone.
- 3 lbs chicken wings (or drumlettes)
- salt and pepper
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup gluten-free chicken stock (OR, you can replace the sugars & chicken stock with 2 cups of honey. I didn't have, hence the replacement...and it worked GREAT!!)
- 1 cup gluten free low sodium soy sauce
- 1/2 cup your favorite gluten free bottled barbecue sauce
- 1/4 cup oil
- 2 cloves garlic, minced