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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. 
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Course: Appetizer, Main Course
Cuisine: American, Asian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 wings
Calories: 119kcal
Author: Megan


  • 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
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