There are many ways to cook wings. Flour, deep fry and mix with sauce; BBQ or bake and then coat with sauce, etc. This is the quickie way.

Lay wings on sheet pan covered with foil, season with salt and pepper. Bake at 400 degrees for 20 minutes. Turn over and bake another 10 minutes. Remove form pan, coat in sauce and return to pan for another 10 minutes. Lay wings on sheet pan covered with foil, season with salt and pepper. Bake at 400 degrees for 20 minutes. Turn over and bake another 10 minutes. Remove form pan, coat in sauce and return to pan for another 10 minutes.

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3/4 teaspoons garlic powder
1 1/2 teaspoons seasoned salt and 1/2 teaspoon onion powder OR 2 tablespoon Creole spice
1 cup almonds
1 cup peanuts (you can substitute any nuts you like here)
2 cups GF bagel chips (you can make these by taking 2-3 GF bagels (Kinnikinnick), slicing them thin and baking them at a low temp for a long time to make the crunchy.
1 cup GF pretzels (like Ener-G Wylde or Glutino)
3 cups Health Valley Corn Crunch Ems cereal
3 cups Health Valley Rice Crunch Ems cereal
1 cup corn nuts
6 tablespoons CF Butter substitute
2 tablespoons Worcestershire sauce

Heat oven to 250. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. 12 cups snack.

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4 cans kidney beans
2 lbs hamburger
1 medium onion chopped
1 30 oz can stewed tomatoes
2 pkgs GF chili seasoning (such as McCormick's Tex Mex Chili Seasoning or Carroll Shelby Chili Mix)
1 small green or red bell pepper, chopped

Brown hamburger meat, drain off grease. Combine all ingredients in crock-pot, stir and let cook 6 hours. You can substitute ground turkey or buffalo/bison meat in this recipe too.

6 eggs
2 tablespoon vinegar
2 tablespoon mayonnaise
Paprika and chopped chives to decorate
1 teaspoon Dijon mustard
Salt and pepper

Place eggs in cold water with vinegar and bring to a boil, cook for 5 minutes. Remove from heat and cool. Peel carefully and slice horizontally. Remove yolks to bowl. Mix yolks with mayo, mustard, salt and pepper until smooth. Either spoon or pipe with pastry bag back into egg white shells. Sprinkle with paprika and chives. Keep refrigerated.

2 1/2 pounds ground beef, extra lean
2 cups onion -- chopped
16 ounces tomato paste
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons mustard
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
6 GFCF bread slices or hamburger buns

Combine ground beef and onion in a skillet, cook until meat is browned and onion is tender. Drain. Add remaining ingredients to meat. Simmer 15 to 20 minutes, stirring frequently. Spoon onto buns.

Variations:
Hot Dogs
Gherkins
Baby corn
Shrimp, peeled and de-veined
Mushrooms
Apple slices
Pineapple chunks
Hard-boiled eggs

Special Equipment: Long wooden skewers

Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F.

Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable.

Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting "variations." Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm.

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3.5 lb pork shoulder (bone in) with fat on it
Salt and pepper
BBQ sauce
onion

Place roast, fat side up in pan, sprinkle with salt and pepper. Cook at 450 degrees for 45 minutes then lower heat to 325 for 2 hours or until done. Remove from oven and set aside to cool. Shred with fork, removing fat. Sauté onion until soft, mix into pork with BBQ sauce. Serve on rolls or bread.

Teriyaki Sauce
1 cup "soy" sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Preheat the oven to 400 degrees F. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.


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1 stick (8 tablespoons, 1/2 cup) CF margarine
3 1/2 cups of powdered sugar (about 1 lb.)
2 cups of chunky peanut butter
2 cups of GFCF substitute for Rice Krispies (such as Rice Twice)
1 package of GFCF chocolate chips

Mix all ingredients together except for chocolate. Refrigerate for several hours. Overnight is ideal. Form peanut butter mixture into small balls. Melt chocolate in a double boiler. Dip balls into chocolate using small spoon or toothpick. Set on wax paper and let cool.

Makes about 3 dozen peanut butter balls.