Gluten Free Sweet & Spicy Chicken Wings

by Carol Kicinski on September 9, 2016

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I have been obsessed with chicken wings as of late. They are the perfect, tasty, high-protein appetizer and snack. I have taken to making a bunch and keeping them in the fridge for when I need to grab something quickly. And I have taken to making them all sorts of ways.

This is one of my new favorites. They are so easy and you can make them on the grill or under the broiler. They are sweet, they are spicy, they are sticky, and they are supremely satisfying.

The marinade is made with just 4 ingredients that you probably already have in your pantry. Make sure you keep these wings gluten free by using gluten free tamari or soy sauce in the marinade. The sauce is made with just Wholesome! organic honey and sriracha sauce – couldn’t be easier. I like to use whole chicken wings in this recipe but you can just use drumettes if you like, just reduce the cooking time by a few minutes.

Gluten-Free-Sweet-&-Spicy-Chicken-Wings-Recipe

Gluten Free Sweet & Spicy Chicken Wings

Ingredients

Marinade

½ cup gluten free tamari or soy sauce
¼ cup Wholesome! organic honey
½ teaspoon ground ginger
1 garlic clove, minced
2 pounds chicken wings
Vegetable oil (if grilling)

Sauce

? cup Wholesome! honey
1 -2 tablespoons Sriracha sauce (depending on how hot you like it)
2 teaspoons white sesame seeds

Directions

Combine all the marinade ingredients in a mixing bowl and whisk well to combine. Pour into a large food storage bag, add the chicken wings, squeeze out the excess air, and seal. Refrigerate for 2 – 12 hours, turning the bag occasionally.

To grill:

Prepare the grill for direct heat and preheat to medium-high. Remove the chicken wings from the marinade, discarding the marinade. Pat the wings dry with paper towels. Brush the grill grates with oil. Grill the wings 8 minutes per side or until the chicken is cooked through and the wings are dark brown.

Combine the sauce ingredients in a small bowl and whisk well. Brush the sauce on the wings and grill for 1 more minute per side. Sprinkle with sesame seeds and serve.

To broil:

Position the top rack of the oven about 6 inches from the top heat source. Preheat the broiler to high. Line a baking sheet with foil.

Remove the chicken wings from the marinade, discarding the marinade. Pat the wings dry with paper towels. Place on the prepared baking sheet. Broil the wings for 8 minutes per side or until the chicken is cooked through and the wings are dark brown.

Combine the sauce ingredients in a small bowl and whisk well. Brush the sauce on the wings and broil for 1 more minute per side. Sprinkle with sesame seeds and serve.

Servings:

A gluten free recipe that serves 4-6 people

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Categories:    Appetizers

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