Sweet and Sticky Gluten Free Gingersnap Chicken Recipe – Penniless Parenting

Sometimes I have a stroke of genius in the kitchen, and I daresay this was one of them. I had defrosted some chicken wings and drumsticks for dinner but was undecided how to make them, so I opened my cabinets for inspiration. I saw the molasses, and it hit me: what about using molasses and ginger on my chicken, like the main flavors in gingersnap cookies? The more I thought about it, the more I liked the idea.

I ended up using the typical flavorings from those delicious, chewy cookies to make a glaze for my chicken. I first crisped the pieces in the oven, then added the glaze and baked them a bit longer. The result was sweet, sticky, super flavorful wings and drumsticks that my kids proclaimed were “the best chicken you’ve made recently.”

This recipe is great for many different diets- it is gluten free, dairy free, allergy friendly- free of the top 8 allergens if using coconut aminos instead of soy sauce. And since it is using chicken wings, which is generally the cheapest part of the chicken (I just bought them for 50 cents a pound) it is pretty frugal. You can also use thighs for this, but I don’t know how white meat chicken would stand up in this recipe.

I definitely recommend you try this one.