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–+ servings
gluten free sticky wings

Sticky Wings

5 from 1 vote
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Servings: 4 servings
Calories:

Ingredients  

For the wings:

  • 3-4 Lbs chicken wings and/or drumsticks - fresh or thawed if previously frozen
  • 2 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder - not baking soda

For the Sticky Sauce:

  • 2 tablespoon sesame oil
  • 2 cloves fresh garlic - finely chopped
  • 2 heaping tsp fresh ginger - grated or finely chopped
  • ½ cup honey
  • 1 tablespoon + 2 tsp gluten free soy sauce
  • ½ lime, juiced

Instructions

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and fit it with a cooling rack. Grease the rack to prevent the chicken from sticking to it.
  • In a large bowl, combine the cornstarch, garlic powder, baking powder, salt and pepper. Mix to combine it well. Add the chicken to the bowl and stir it around to coat the chicken evenly. Shake off any excess and place the chicken pieces on the prepared rack and tray leaving space between each piece.
  • Bake for 30 minutes, flip and continue to bake for an additional 15-20 minutes or until they are cooked through. The baking time will vary based on the size of your wings, so adjust the time accordingly based on the size of the wings I have in my recipe. The internal temp should be 165 to be cooked through, although I like to take it out at 160 because it continues to cook for a few minutes after you remove it.
  • Once you remove the wings from the oven, place them in your serving dish and coat them with the Sticky Sauce (instructions below) and enjoy! Grab some extra paper towels before you dig in or plan on finger licking goodness taking hold of your dinner table!

For the Sticky Sauce:

  • In a small saucepan, heat sesame oil, ginger and garlic until softened and fragrant.
  • Add the remaining ingredients and let come to a low boil (be careful that it doesn’t boil over the pan). Continue to stir it frequently for about 2 minutes, then turn off the heat. If the wings aren’t ready to be coated yet, it may get too stiff to pour as it cools. Feel free to heat it again over low heat until it pours more easily.