PINEAPPLE-GLAZED CHICKEN WINGS

GLUTEN-FREE

These wings are a game-day staple, but they aren’t just for “homegating”—they make a mouthwatering dinner any day of the week. Note that the glaze will look like a thin syrup when done, but it will thicken as it cools. If you like things on the spicier side, add a teaspoon of hot sauce while cooking the glaze to give it more kick.

MAKES 20 WINGS

PREP TIME: 10 minutes

COOK TIME: 35 minutes

FRY: 380°F / 400°F

For the glaze

¼ cup brown sugar, dark brown preferred

1 teaspoon gluten-free tamari

1 teaspoon rice vinegar or white vinegar

⅛ teaspoon ground ginger

¼ cup pineapple juice

½ teaspoon minced garlic

For the chicken

2 pounds chicken wings, cut into drumettes and flats

Olive oil spray

½ teaspoon salt

½ teaspoon ground black pepper

To make the glaze

1 . In a small saucepan over medium heat, combine the brown sugar, soy sauce, rice vinegar, ginger, pineapple juice, and garlic. Bring to a boil.

2 . Reduce the heat and simmer until the sauce has reduced by about half, about 5 minutes.

To make the chicken

1 . Place the chicken wings in the fryer basket, spray with olive oil, and sprinkle with the salt and pepper.

2 . Fry at 380°F for 24 minutes, turning the wings after 12 minutes and spraying again with a little more olive oil.

3 . Transfer the chicken wings to a large bowl, toss with tongs, and give them one more light spray of olive oil.

4 . Return the wings to the air fryer and fry for another 6 minutes, this time at 400°F, until the skin is browned and crisp.

5 . Transfer to a serving bowl, toss with the prepared sauce, and serve.

Ingredient tip: You can use frozen wings for this recipe. Just increase the cooking time by 10 minutes. You can also use your favorite barbecue sauce or teriyaki glaze on these wings if you prefer.

PER SERVING (5 FULL OR 10 DRUMETTES AND FLATS): Calories: 782; Total fat: 50g; Saturated fat: 13g; Cholesterol: 179mg; Sodium: 1,094mg; Carbohydrates: 36g; Fiber: 1g; Protein: 45g