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.
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
- 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 cup gluten-free tamari sauce - or soy sauce if you're not gluten-free
- 1 cup water
- 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
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- 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.
Nutrition
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
