My daughter loves “chicken on the bone.” She requests this regularly! To her five year old sensibilities, chicken on the bone means just that – chicken on the bone. She isn’t picky. If I roast an entire chicken on a Sunday afternoon, she is happy, if I throw some chicken wings in the oven, she is equally happy. Since my daughter has celiac disease and cannot eat traditionally prepared crispy chicken wings, I recently made them using rice millings instead of a wheat based coating and they came out absolutely delicious! If you aren’t concerned with eating gluten free, you can use a wide array of crispy coatings – my dad’s favorite is the tried and true Shake and Bake. 🙂 You can use crushed dry stuffing, crumbled pretzels, corn flakes, rice crispies, cheese crackers – you get the idea!
Brown rice is also known as whole grain rice because it has not been milled – only the hull has been removed. When you eat white rice, many layers have been removed through the milling process. I recently ordered a bag of rice millings (the layers removed from the brown rice to make the white rice) from my favorite local farm website – Farmers Fresh Market – and I was excited to test out these millings in this easy recipe.
Preparing the Wings …
Preparing chicken wings is easier than it looks, although it might take some practice. If you buy a “family pack” of chicken wings at the grocery store, you will probably have to divide each wing into three pieces – basically at the joints. I usually discard the wing tip and use the other two pieces – the wing portion with the tip is referred to as the wingette and the portion attached to the body is called the drummette. (Fun jeopardy fact for you.) I like to bend the wing and almost snap it in the reverse direction at each joint so I know exactly where to cut it – don’t just try to saw through the chicken wing, you will lose a finger. If you have no desire to get intimate with a chicken, ask the butcher to do it for you or stop by Earth Fare and they sell them ready to go behind the glass – just tell the butcher how much you need.
Get the wings ready for the oven…
Take your wingettes and drummettes and toss them in a bowl with rice millings and your favorite seasonings – it could be something simple like salt and pepper, or garlic, creole seasoning, chili powder, or your favorite fancy concoction. This is a bit of a messy process – turn the chicken repeatedly in the seasoned millings and then place on a cookie sheet lined with non-stick aluminum foil or lightly spray with Pam.
(Don’t forget that you are using raw chicken – wash your hands thoroughly, clean your work surfaces very carefully, and don’t use that cutting board for anything else!)
Time to cook…
Line your chicken wings up closely – no need to space them out. Once the cookie tray is full, cook them for about 75 to 90 minutes at 375 degrees, depending on how crispy you like your chicken wings.
|ENJOY!!! We like ours crispy and brown!|