Gluten-Free Teriyaki Chicken Wings
Get ready to elevate game day or any gathering with these irresistible Gluten-Free Teriyaki Chicken Wings! This recipe combines tender, juicy chicken wings with a homemade teriyaki marinade crafted from gluten-free tamari, sweet honey, rice vinegar, aromatic garlic, and ginger for a flavor-packed, allergy-friendly twist. Perfectly baked to golden perfection, these wings are then tossed in a rich, thickened teriyaki glaze that clings to every bite. Garnished with toasted sesame seeds and fresh green onions, they boast a restaurant-quality presentation that’s as vibrant as their taste. Whether you're catering to gluten-free diets or simply craving a healthier wing option, this easy oven-baked recipe is sure to impress. Ready in just an hour and ideal for sharing, these teriyaki chicken wings promise maximum flavor with minimal fuss!
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Recipe Information
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)
Instructions
In a medium mixing bowl, combine tamari, honey, rice vinegar, sesame oil, minced garlic, and minced ginger to make the teriyaki marinade.
Reserve 1/3 cup of the marinade and set aside for later use as a sauce.
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.
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.
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.
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).
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.
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.
Transfer the glazed wings to a serving platter. Garnish with sesame seeds and sliced green onions, if desired.
Serve immediately and enjoy your Gluten-Free Teriyaki Chicken Wings!
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 9995 mg | 435% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 50.8 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 316 mg | 24% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2089 mg | 44% | |
*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.
