Teriyaki Chicken Wings
Gluten-free teriyaki chicken wings are baked and super crispy! Top with sesame seeds and green onion for extra flavor and texture.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 10 wings
- 1.5 lb chicken wing drumettes 10 drummettes
- 1 tbsp olive oil or avocado oil
- pinch of salt
- pinch of ground black pepper
- 1/4 gluten-free tamari sauce or soy sauce if you're not gluten-free
- 1 cup water
- 2-3 tbsp honey
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tbsp cornstarch + 1/4 cup cold water
- 1-2 tbsp sesame seeds
- 1/4 cup chopped green onion
- 1/4 cup chopped cilantro
Preheat oven to 400F. Line a baking sheet with foil. Toss wings in oil and place on the baking sheet. Sprinkle with salt and pepper. Bake for 30-35 minutes, flipping half way through.
In the meantime, make sauce. In a small pot over medium heat, combine tamari sauce, water, honey, ginger and garlic powder and whisk together. In a small bowl, combine cornstarch and cold water to create a paste. Add to sauce. Stir until thickened. Reduce heat to low until wings are ready.
Once wings have finished cooking through in the oven, turn the oven to broil. Broil the wings for 5-7 minutes, watching carefully, until they are crispy.
Remove from the oven, add wings to a large bowl and pour teriyaki sauce over the wings. Toss until wings are completed covered.
Plate wings, top with sesame seeds, green onion and cilantro.
Calories: 119kcal | Carbohydrates: 5g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 30mg | Potassium: 68mg | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 0.8mg | Calcium: 15mg | Iron: 0.5mg