Gluten-Free Teriyaki Chicken Wings

Indulge in the bold and savory flavors of these Gluten-Free Teriyaki Chicken Wings, a must-try recipe that's perfect for game day, parties, or family dinners. These wings are marinated in a delectable blend of tamari (gluten-free soy sauce), honey, rice vinegar, sesame oil, garlic, and ginger, ensuring every bite is packed with sweet and tangy perfection. Baked to golden-brown crispiness, they're then tossed in a rich, homemade teriyaki glaze that's thickened to sticky-sauce perfection with a quick cornstarch slurry. Garnish with sesame seeds and fresh green onions for added crunch and a pop of color. This 100% gluten-free recipe is oven-baked, easy to prepare, and sure to impress anyone with its irresistible umami-packed flavor. Perfect for those with dietary restrictions and anyone who craves tender, flavor-packed chicken wings!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds Chicken wings
• 0.5 cups Tamari (gluten-free soy sauce)
• 0.25 cups Honey
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 teaspoons Cornstarch
• 2 teaspoons Water (for cornstarch slurry)
• 1 tablespoon Sesame seeds (optional, for garnish)
• 2 stalks Green onions, thinly sliced (optional, for garnish)

Directions

Step 1

In a medium mixing bowl, combine tamari, honey, rice vinegar, sesame oil, minced garlic, and minced ginger to make the teriyaki marinade.

Step 2

Reserve 1/3 cup of the marinade and set aside for later use as a sauce.

Step 3

Place the chicken wings in a large zip-top bag or a shallow dish. Pour the remaining marinade over the wings, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Step 4

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup, and place a wire rack on top of the baking sheet.

Step 5

Arrange the marinated chicken wings in a single layer on the wire rack, allowing excess marinade to drip off. Discard any remaining marinade used for the wings.

Step 6

Bake the wings in the preheated oven for 20 minutes. Flip the wings and bake for an additional 15-20 minutes, or until the wings are golden brown and cooked through (internal temperature should reach 165°F/74°C).

Step 7

While the wings are baking, prepare the teriyaki sauce. In a small saucepan over medium heat, combine the reserved 1/3 cup marinade with the cornstarch slurry (2 teaspoons cornstarch mixed with 2 teaspoons water). Cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.

Step 8

Once the wings are done baking, transfer them to a large mixing bowl. Drizzle the thickened teriyaki sauce over the wings and toss to coat evenly.

Step 9

Transfer the glazed wings to a serving platter. Garnish with sesame seeds and sliced green onions, if desired.

Step 10

Serve immediately and enjoy your Gluten-Free Teriyaki Chicken Wings!

Nutrition Facts

Serving size	(1191.9g)

Amount per serving	% Daily Value*
Calories	3086.1

Total Fat 201.8g	0%
Saturated Fat 46.6g	0%
Polyunsaturated Fat 57.0g
Cholesterol 1016.0mg	0%
Sodium 9994.8mg	0%
Total Carbohydrate 121.4g	0%
Dietary Fiber 3.9g	0%
Total Sugars 50.8g
Protein 192.1g	0%

Vitamin D 72.6IU	0%
Calcium 315.7mg	0%
Iron 13.6mg	0%
Potassium 2089.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 25.0%

Carbs: 15.8%