Gluten-Free Asian Baked BBQ Chicken Wings Recipe
Chicken wings are an inexpensive source of protein that can be made in so many delicious ways. And, it’s one of my favorite go-to dishes for snacking, dinner, and parties. Fried, grilled, baked, marinated, glazed, you name it, I love it! This Gluten-Free Asian Baked BBQ Chicken Wings recipe is no exception.
These drumettes are marinated in a combination of honey and seasoned rice vinegar (from Marukan) with a couple splashes of ketchup, tamari, and Sriracha, and a dash of ginger and garlic. The result is a flavorful dish that is suitable for company, yet simple enough for a weekday meal.
A little pro tip: You can make these and keep them in the fridge for a few days as a protein-rich snack you can reach for when you’re hungry. Simply pop them in the oven or in a toaster oven and you’re moments away from satisfying your snack craving with something better than chips or prepacked foods.
- 6 tablespoons honey
- ¼ cup Marukan Seasoned Rice Vinegar
- 2 tablespoons ketchup
- 1 tablespoon tamari
- 1 tablespoon grated fresh ginger
- 1 clove garlic , grated
- 1 teaspoon Sriracha sauce
- 3 pounds chicken drumettes
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 2 tablespoons finely minced cilantro
Preheat the oven to 450 degrees. Line two baking sheets with foil.
Combine the honey, vinegar, ketchup, tamari, ginger, garlic, and Sriracha in a large mixing bowl. Add the drumettes and toss well to coat. Lay the drumettes in a single layer on the baking sheets and cook for 15 minutes. Flip the drumettes over and rotate the pans, cook another 15 minutes. Flip the drumettes and rotate the pans one last time and cook another 5-10 minutes or until browned and cooked through.
Combine the sesame seeds and cilantro and sprinkle over the drumettes to serve.
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