Gluten Free Nut Free Thai Chicken Wings RecipeChicken wings are such a great addition to casual parties and picnics – seems people just can’t get enough of them. In my opinion, the wing is the most flavorful part of the chicken – all that meat so close to the bone makes it juicy and packed with flavor.
I love coming up with new ways to make chicken wings. This recipe is Thai inspired – based on Thai peanut sauce, but totally peanut free. Of course it is a gluten free recipe but it also happens to be dairy free, refined sugar free and Paleo. Oh, and the taste? To die for!
I like a combination of whole wings and fat drumettes when I make chicken wings but you can use what you like. Just realize that if you use wings that have been cut in two, you will probably need to reduce the cooking time. First, you give the wings a little toss with some garlic and ginger scented oil, then into the oven and finally they are cooked with a coating of the luscious Thai sauce that comes together in minutes. This is an easy recipe, perfect for casual entertaining and a real crowd pleaser!
For gluten free, nut free Thai Sauce I used Sunbutter – if you are on a Paleo Diet, use the Organic Unsweetened variety. And feel free to play around with the ingredients in the sauce – like it spicier? Add more chili garlic sauce. Like it sweeter, just add some more honey. Crave a bit more salt? More fish sauce. You get the idea.
Buffalo is not the only place where great wings come from!
Gluten Free Nut Free Thai Chicken Wings Recipe
3 pounds chicken wings (whole wings, drumettes or a combination of the two)
2 tablespoons olive oil
2 cloves garlic, minced
1 one inch piece of fresh ginger, finely grated
1 teaspoon salt
½ teaspoon pepper
1/3 cup Sunbutter
Juice and zest of 2 limes – zest finely grated
1 tablespoon honey
1 – 2 tablespoon chili garlic sauce
2 teaspoons fish sauce
1 teaspoon toasted sesame seeds
Preheat oven to 425 degrees. In a large mixing bowl, whisk together the oil, garlic, ginger, salt and pepper. Add the chicken wings and toss to coat. Arrange the wings on a rimmed baking sheet in a single layer. Bake for 30 minutes.
While the chicken wings are baking, combine the Sunbutter, lime juice, lime zest, honey, chili garlic sauce and fish sauce in a small sauce pan. Heat over medium heat and cook until the mixture is smooth and combined.
After the wings have cooked for 30 minutes, drain off any juices from the pan. Brush half the sauce on the wings, bake for 10 minutes, flip the wings and brush with the remaining sauce, cook for another 10 minutes. Sprinkle with sesame seeds and serve.
This Gluten Free Nut Free Thai Chicken Wings recipe serves 8 – 10 as an appetizer.
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