Chicken Wings

I love to eat chicken wings.  Here is my favorite recipe for wings.  It is a great gluten free dinner.  I serve it with potato wedges or potato salad and vegetables. 

Ingredients:

3 pounds of fresh (not frozen) chicken wings
1/4 cup of flour (I use millet)
1 large tablespoon of Tony Chachere's Original Creole Seasoning
1/2 cup of butter
1/4 cup of brown sugar
2 tbs of tomato paste
4 tbs of water
1 large tablespoon of Tony Chachere's Original Creole Seasoning
salt to taste

Instructions:

1. Cut up the chicken wings into three segments.  Keep the two large segments and toss the third small segment.

2. Toss the chicken in the flour and 1 tbs of Tony Chachere's Original Creole Seasoning.  Let the chicken sit in the fridge overnight or for a few hours.

3. Fry the chicken wings.  Please be patient with this process (as it is gross to eat pink chicken). I pan fry my chicken wings for about 7 mins, turning them as they cook.

4. Make the sauce to coat the chicken wings.  In a large sauce pan melt a cube of butter.  Then add the sugar, tomato paste, water, Tony Chachere's Original Creole Seasoning, and salt.  I usually make the sauce while I fry the chicken.  After it is mixed up I leave it on low until I am ready for it.  After all of the chicken is cooked I toss them in the sauce and serve.

These are not low Fodmaps and if I ate them now I would get a terrible stomach ache.  But, they still are very delicious.