This Sunday is the big game, and I have two great gluten-free options for you to try.

The first is the go-to standard, wings. These are very mild, and lightly flavored, so kid friendly. You can always make them more spicy if you prefer (I suggest red pepper flakes). Or have a selection of gluten-free sauces to pair them with if you want a higher flavor profile. Make it easy, and serve these with a veggie cup. These will require some prep and baking, so make sure you give yourself some time.

The second is a pulled-pork slow-cooker recipe. Because, who wants to cook all day? The pulled-pork can be eaten alone, or as a BBQ sandwich on gluten-free bread, or add to tortilla chips with toppings for gluten-free nachos.

Party wings

• 2lbs chicken party wings
• 1/2 cup avocado or olive oil (avocado is a safer choice as it can be cooked at higher temperatures)
• 1/4 cup gluten free coconut aminos
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup honey

1. Pre-heat your oven to 425°F
2. Line a cookie sheet with parchment paper for easy clean up.
3. Place thawed party wings in a bowl.
4. In a separate bowl, or large measuring cup, add all wet ingredients and spices listed above.
5. Stir wet ingredients and spices until they are fully combined into a sauce mixture.
6. Pour the sauce mixture over the party wings.
7. Stir the wings and sauce until the wings are fully coated. If you want an ever bigger flavor profile, you could marinate the wings overnight in the refrigerator and bake the next day.
8. Time to bake
9. Use tongs to pull the wings out of the sauce, and place them on the parchment lined cookie sheet. (You don’t want too much sauce or the wings won’t crisp up)
10. I recommend placing the wings with any skin that is on them facing up.
11. Place your pan on the top oven rack.
12. Bake at 425°F for 30 minutes
13. Remove from the oven carefully, with oven mitts.
14. Transfer to a serving platter. Let sit for 10 minutes before serving. (These can be served immediately, but I noticed that the sauce set up better, and was more flavorful after the wings cooled a bit.)

Enjoy!

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Slow-cooked pulled-pork

• One 1.5-2lb pork sirloin tip roast
• 1Tbs olive oil
• 1tsp kosher salt
• 1tsp garlic powder
• 1/2 tsp chipotle chili powder (or paprika)
• 1/2 tsp ground black pepper
• 3/4 cup chicken broth

1. Place the fully thawed pork sirloin tip roast in the slow-cooker.
2. Over the top of the meat pour the olive oil.
3. Directly to the meat add the salt, garlic powder, chipotle chili powder (or paprika), and black pepper.
4. Pour the chicken broth into the bottom of the slow cooker (not over the top of the meat).
5. Cook on low for 10 hours.
6. After the meat is fully cooked, it should shred easily with tongs.

Enjoy!