Gluten Free Sticky Wings Recipe
Who doesn’t love chicken wings? Personally, they are my favorite part of the chicken, especially the little drummette part – it is like eating a tiny little drumstick.
With just four ingredients and less than 30 minutes, you can make these wonderfully flavor-packed wings and I am pretty sure your family will be thrilled to sit down for dinner.
These babies are finger-licking-good thanks to a quick marinade made with gluten-free Teriyaki Sauce from San-J and some honey. They are sticky, sweet and just plain fun to eat.
Will you join in my crusade to get chicken wings invited to dinner?
- ½ cup San J Gluten Free Teriyaki Sauce
- ½ cup honey
- 3 pounds chicken wing drummettes
- 2 teaspoons toasted sesame seeds
Preheat oven to 475 degrees. Line 2 rimmed baking sheets with foil.
Combine the San J Teriyaki Sauce with the honey. Pour half the mixture into a large mixing bowl, add the chicken wings and toss to coat. Place the chicken wings on the prepared baking sheets, skin side down, and bake for 20 minutes. Discard any leftover marinade.
Remove 2 tablespoons from the remaining Teriyaki and honey mixture. Pour the remaining sauce into a small serving bowl. Turn the chicken wings over, brush with the 2 tablespoons of sauce and cook for another 2 minutes. Sprinkle the wings with the sesame seeds and serve with the reserved sauce for dipping.
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