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Teriyaki Chicken Wings GF Recipe

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This recipe for Teriyaki Chicken Wings GF is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 dozen chicken wings, rinsed and patted dry
Salt and pepper
Olive oil

1 c. soy sauce or tamari sauce GF (San J)
1 c. orange juice
1/4 c. hoisin sauce GF (Dynasty)
1/4 c. ketchup GF (Heinz)
3 T. rice vinegar
1/4 c. brown sugar
2 fresh hot red or green chili or jalapenos, minced
5 garlic cloves, minced
1" piece fresh ginger, peeled and minced.

Heat oven to 400 degrees. Cover a large baking sheet with foil. Season the wings with salt and pepper and lay on sheet in single layer. Sprinkle with oil to keep from sticking. Bake for 30 minutes until skin gets crispy and wings are cooked through.

Combine all teriyaki sauce ingredients in a large suacepan. Simmer over low heat and reduce until slightly thickened.

When wings are cooked, put into a very large bowl. Pour sauce over and toss to coat. You can serve at this point but if you prefer a sticker wing, place wings back on the baking sheet and bake another 5-10 minutes. Watch them to make sure the sauce does not burn.

Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
It is next to impossible to find store bought GF teriyaki sauce. This sauce can also be used in other recipes calling for teriyaki.




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