Gluten Free Teriyaki Chicken Wings

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These are good, if you like that sort of thing.  Apparently, just 2 of the 5 of us like it, but we like it A LOT.

I started with 3 lbs of wings, trimmed off the tips, snacked on 2 out of the oven, and ended up with just 5 for my dinner.  Kyle didn’t eat any, which means Mike, who just turned 6, ate all the rest.  Boo-yah.

I originally got the recipe from Kandice Stillmon, a nutrition consultant at Whole Child Wellness.  I lost the original, and this is what I make now. A lot of teryaki recipes call for pineapple, but mama’s terribly allergic to pineapple so we go the natural sweetner route.  If you’re paleo, choose coconut aminos.  Again, we are restricted since 3 out of 5 of us are allergic to coconut. We can tolerate a little soy sauce once a month or so.

For a tray full of wings…

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My 6 year old ate 2/3 of this tray of wings for dinner…

Gluten-Free Teriyaki Chicken Wings

Ingredients:

Sauce:

  • 1 c. GF soy sauce or coconut aminos if you’re a Paleo purist
  • 4 tsp grated ginger (use a piece of ginger as long as your finger)
  • 3 cloves garlic, finely minced
  • 2-3 Tbsp sweetner of choice.  I have used honey, agave, and dehydrated sugar cane crystals.
  • 1 Tbsp mirin (rice wine for cooking)
  • 1 Tbsp rice vinegar

Wings:

  • 3 lbs of wings, trimmed (freeze the wing tips for chicken broth!)
  • 1/2 c. melted fat: spectrum shortening, coconut oil, or ghee
  • Salt, pepper, garlic powder to taste

Directions:

  • Mix all ingredients for teriyaki sauce in a small sauce pan and heat to reduce volume by about 1/4.  It should thicken up just a bit.
  • Prep the wings if you didn’t buy them pre-trimmed
  • Toss in melded fat to coat
  • Add salt, pepper and garlic powder to taste, toss again
  • Spread on foil-lined backing sheet
  • Bake at 375 for 30 minutes
  • Remove tray of cooked wings from oven, move wings to large bowl, cover with teriyaki sauce and mix gently to coat
  • Return wings to a fresh foil-lined and oiled baking sheet
  • Return to oven for 5 mins at 375

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I baked the wings first for 30 minutes in a 375F oven.

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Tossed the cooked wings with teriyaki sauce and returned them to the oven for 5 minutes.

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So good!

About Jill R.

Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains. And "Scandal."
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2 Responses to Gluten Free Teriyaki Chicken Wings

  1. Pingback: April/May Meal Plan | Recovery Road

  2. Pingback: Introduction to Gluten-Free Batch Cooking | Recovery Road

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