Soy-Free Teriyaki Wings
Craving bold and savory wings without the soy? These Soy-Free Teriyaki Wings are the ultimate crowd-pleaser, perfect for game nights, family dinners, or parties. Made with coconut aminos as a soy-free alternative, these wings are coated in a luscious homemade teriyaki sauce infused with fresh ginger, garlic, and a touch of honey or maple syrup for natural sweetness. Baked to golden perfection and topped with optional sesame seeds and green onions, this healthier twist on traditional teriyaki is gluten-free, paleo-friendly, and easily adapts to vegan preferences. Ready in just under an hour, these wings deliver a winning combination of flavor, texture, and simplicity that you’ll keep coming back for.
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.5 cup Coconut aminos
- 0.25 cup Honey (or maple syrup for a vegan option)
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic, minced
- 2 tablespoons Rice vinegar
- 1 tablespoon Arrowroot powder
- 1 tablespoon Water
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 2 stalks Green onions, chopped (for garnish, optional)
- 1 teaspoon Sesame seeds (for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with a nonstick cooking spray.
Pat the chicken wings dry with paper towels and place them on the prepared baking sheet in a single layer. Sprinkle them lightly with salt.
Bake the wings in the preheated oven for 35-40 minutes, flipping them halfway through, until they are golden brown and cooked through.
While the wings are baking, prepare the soy-free teriyaki sauce. In a small saucepan, combine the coconut aminos, honey (or maple syrup), grated ginger, minced garlic, rice vinegar, and sesame oil.
Bring the mixture to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally.
In a small bowl, mix the arrowroot powder with water to create a slurry. Stir the slurry into the simmering sauce and continue to cook for another 2-3 minutes until the sauce thickens. Remove from heat.
Once the chicken wings are done baking, transfer them to a large mixing bowl. Pour the teriyaki sauce over the wings and toss until they are evenly coated.
Arrange the glazed wings on a serving platter. Garnish with chopped green onions and sesame seeds if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 7121 mg | 310% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 74.5 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1753 mg | 37% | |
*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.
