Party planning for a large crowd is no easy task. Add gluten intolerance to the mix and you may just feel like throwing in the towel. But, really, there’s no need to stress. You’re just five tips away from party prowess.
- Don’t shop till you drop. Go ahead and buy non-perishables (pantry or frozen foods) at least 1 week ahead of party time and perishables (fresh veggies, fruits and meats) about 1 or 2 days ahead.
- Be prepared for everything. When it comes down to it, any dishes that you can prepare in advance is the key to party success—and more importantly, to host happiness. This means chopping, marinating, etc., then storing in the fridge in a sealable container.
- Variety is the spice of a party. Make sure you have a variety of foods at different stages of the party and that you’re mixing in gluten-free items throughout—finger foods at the start, plated food in the middle (extra points for lap-friendly food) and individual, handheld desserts to finish off the night. Check out my Chicken Parmesan Wings recipe below for a tasty, crowd friendly (and gluten-free!) dish.
- Attitude is everything. If you’re having fun (and not running around like crazy!), so will everyone else.
- Avoid last-minute madness. On party day, ideally you’d only have small tasks left to do, especially in the kitchen.
Chicken Parmesan Wings
You can cook the wings ahead of time, then just before serving, top with the tomato sauce, mozzarella and parmesan, and broil for 10 minutes. They’ll get nice and crisp. This recipe can be doubled or tripled or even quadrupled as needed.
1½ pounds chicken wings, joints separated and tips discarded
One 5-ounce box Van’s Lots of Everything! Gluten Free Crackers
, finely crushed
½ cup grated parmesan, plus more for topping
3 eggs, beaten
Store-bought gluten-free tomato sauce, for topping
Shredded mozzarella, for topping
- Preheat the oven to 425° and line a baking sheet with parchment paper. Season the chicken wings with salt.
- In a small bowl, stir together the finely crushed cereal and parmesan. Coat the chicken in the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.
- Top with a spoonful of tomato sauce, some mozzarella and parmesan; broil until the cheese is melted and golden.
Recipe by Silvana Nardone, author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals
and founder of silvanaskitchen.com
, a blog that takes the guesswork out of how to feed a family with food allergies. Join the gluten-free conversation in her Facebook
community or follow her on Twitter