Gluten-Free Teriyaki Wings
Elevate your appetizer game with these irresistible Gluten-Free Teriyaki Wings—a perfect balance of savory, sweet, and tangy flavors! Made with tender, oven-baked chicken wings and coated in a homemade teriyaki sauce featuring gluten-free soy sauce (tamari), pineapple juice, honey, and fragrant hints of garlic and ginger, this recipe guarantees flavor-packed bites in every wing. The sauce thickens to a irresistibly sticky glaze, and for the finishing touch, you can garnish with sesame seeds and chopped green onions. Quick to prepare and naturally gluten-free, these wings are ideal for game days, parties, or any finger-licking good occasion. Serve up this crowd-pleasing dish hot for maximum impact!
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.5 cup Gluten-free soy sauce (tamari)
- 0.25 cup Pineapple juice
- 3 tablespoons Honey
- 2 tablespoons Rice vinegar
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, chopped (optional, for garnish)
- 1 as needed Olive oil or cooking spray (for baking sheet)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and lightly grease with olive oil or cooking spray.
Pat the chicken wings dry with a paper towel. Spread them out on the prepared baking sheet, making sure they are not touching each other.
Bake the chicken wings in the oven for 25-30 minutes, flipping halfway through to ensure even cooking. The wings should be golden brown and slightly crispy on the outside.
While the wings are baking, prepare the gluten-free teriyaki sauce. In a medium saucepan over medium heat, combine the gluten-free soy sauce, pineapple juice, honey, rice vinegar, minced garlic, and grated ginger. Stir well to mix.
Bring the sauce to a simmer and let it cook for 4-5 minutes to allow the flavors to meld together.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this into the simmering sauce, stirring constantly to thicken. Cook for another 1-2 minutes, then remove the sauce from the heat.
Once the wings are done baking, remove them from the oven and transfer them to a large mixing bowl.
Pour the warm teriyaki sauce over the wings and toss to coat evenly.
Optional: Place the coated wings under the oven’s broiler for 2-3 minutes for a sticky glaze, watching carefully to prevent burning.
Transfer the wings to a serving platter and garnish with sesame seeds and chopped green onions, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 2043 mg | 89% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 15.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 576 mg | 12% | |
*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.
