Position oven rack to lower and middle positions and preheat oven to 250 degrees F.

Cube gluten-free bread with crust. To cube sourdough, cut loaf in half. Pluck fluffy bread out of one half and discard empty crust. Slice remaining sourdough with crust into 1-inch and ½-inch cubes.

Spread bread onto two rimmed baking sheets. Bake 45 minutes, tossing every 10 minutes until edges have dried but centers are slightly moist.

Depending on texture preference, use food processer to break up bread chunks into crumbier texture. Be careful not to over-process.

Transfer toasted bread to large bowl and increase oven temperature to 375 degrees F.

Using a paring knife, poke 3-4 holes in each chicken wing. Place large skillet over medium-high heat and add vegetable oil. Pan-fry wings in single layer 4-6 minutes on each side or until skin is golden brown. Transfer wings to bowl and set aside.

Place skillet back over medium heat and add butter. Once butter foam subsides, add celery, leek tops and ½ tsp. salt. Cook 6-7 minutes until vegetables soften but are not brown, stirring every now and then. Add thyme, oregano, sage, scallion tops and black pepper, cooking 30 seconds until fragrant. Stir in 1 cup chicken broth and bring to simmer, scraping brown bits off bottom of pan as you stir. Pour vegetable mixture over bread chunks and gently stir until bread is well coated.

In medium bowl, whisk eggs, remaining 1 cup broth, garlic scape powder, parsley and ½ tsp. salt along with any juices from wings. Pour over bread mixture and gently toss to combine. Transfer to greased baking dish and place chicken wings on top. Cover tightly with aluminum foil.

Bake on lower-middle rack 45-50 minutes until juices in wings run clear or internal wing temperature is 175 degrees F. Remove wings from dish and place to one side and fluff bread with a fork.

Turn oven temperature to 450 degrees F and bake stuffing for another 5 to 10 minutes until top is golden brown. Let stuffing rest 5 minutes before serving.