MealsFebruary/March 2009

Gluten-Free Teriyaki Chicken Wings

MAKES 16 TO 24 PIECES

These wings make excellent party fare. Save this recipe. The flavorful marinade is also great brushed on pork.

3 tablespoons gluten-free soy sauce or pineapple juice
2 tablespoons dry sherry
2 tablespoons honey
1 tablespoon ketchup
1 tablespoon extra-virgin olive oil
2 cloves garlic, crushed
¾ teaspoon finely chopped fresh ginger
¼ teaspoon red pepper flakes
2 pounds chicken wings, cut at the joint, tips discarded

1. In a small saucepan, combine all ingredients except wings. Bring to a boil and then simmer over low heat for 10 minutes. Let cool to room temperature.

2. Wash wing pieces and pat dry. Set wings in a shallow bowl and pour sauce over them. Let stand 60 minutes at room temperature or up to 8 hours in the refrigerator.

3. Preheat oven to 425 degrees. Remove wings from marinade and place on shallow baking pan in a single layer, reserving marinade to brush on wings.

4. Bake 20 to 30 minutes depending on the size of the wings, brushing frequently with additional marinade. Discard unused marinade. Serve warm.

Each piece contains 147calories, 10g total fat, 3g saturated fat, 0g trans fat, 43mg cholesterol, 3g carbohydrate, 28mg sodium, 0g fiber, 11g protein. 

Beth Hillson is Living Without food editor.

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