Yesterday, in Post 1 of my Gluten-Free Superbowl Party Food post, I shared some party decor ideas and a super yummy recipe for Buffalo Chicken Dip. Since I first had that dip, I’ve been putting buffalo wing sauce on everything and crying a little that it’s such a bad idea to eat a block of cream cheese mixed with it at a sitting. Knowing the caloric count of that marvelous dip, I’m happy there were some other options that were much healthier to eat!
And now…the recipes!
Savory Baked Chicken Wings
Since being forced into a gluten-free diet, there are oh-so-many things we miss in the comfort food department. Can you have a good chicken wing without it being breaded and deep fried? It’s possible, but you have to have some good seasonings and perfect crispy baking to make it happen! This seasoning will marry pretty universally with any dip, so if you want to coat them in buffalo wing dip, blue cheese or any other wing dip you can dream up, this one is the one to use.
- 3 lbs Chicken wings
- 3 tablespoons Olive Oil
- 1 tablespoon Garlic Powder
- 1 tablespoon Chili Powder
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Black Pepper
- 1/2 tablespoon Paprika
- 2 tablespoons salt
- 1/2 teaspoon Dry Ground Mustard
Preheat your oven to 375 degrees. Cut apart your chicken wings, making a drummette and angled wing portion. Coat the chicken pieces with olive oil and place on a large cookie sheet lined with aluminum foil.
Mix together all the dry seasonings in a small bowl. Sprinkle both sides of every chicken piece with the seasoning. Bake for 25 minutes. Turn the chicken pieces and bake for an additional 15 minutes or until the skin is crispy on the wings. Serve while warm.
Slow-cooker BBQ Pork Tacos
This is another blessedly easy to make gluten-free Superbowl Party food that is super filling. You can make the pork ahead of time so it’s a last-minute-put-it-together project. As always, be sure to read your sauce labels to make sure they’re gluten-free if you’re making them for your gluten-adverse friends!
- 3-4 lb pork shoulder
- Salt and pepper
- 1 tablespoon garlic powder
- 1 cup chicken broth
- Bagged shredded cabbage
- 1 1/2 cups BBQ sauce
- Coleslaw dressing
- Corn tortillas
- Red bell pepper, diced (optional)
Place your pork shoulder in your slow cooker, fatty side up. Season well with salt and pepper and sprinkle with garlic powder.
Pour in the chicken broth on the side of the pork (don’t want to rinse off the spices!), cover and set on low. Cook for 7 hours.
When your pork is thoroughly cooked, remove the meat from the crock pot and place on a cutting board. Cut off the fatty piece of the meat, then use a fork to shred the pork. It should be pretty easy–the pork should be falling apart by now! Put the shredded pork in a large bowl, pour in the bbq sauce and mix together.
Make the coleslaw according to the directions on the back of the dressing bottle.
To assemble the tacos, warm up a corn tortilla (I usually pop them in the microwave for 10 seconds) and top it with a few forkfuls of BBQ pork and a few forkfuls of coleslaw. Add a smattering of red pepper and you’re ready to serve!