When it comes to entertaining, you really can’t go past these gluten free sticky honey soy chicken wings. Tossed in a sweet soy, garlic and honey marinade, these wings are baked to finger-lickin’ perfection.These wings are guaranteed to be snapped up within minutes, so make sure you have plenty of serviettes on hand to combat those sticky fingers.
Gluten Free Sticky Honey Soy Chicken Wings
- 1kg Chicken wings, drumsticks or niblets
- 1 tablespoon Gluten Free Hoisin Sauce
- 3 tablespoons Gluten Free Sweet Soy (Kecap Manis)
- 2 tablespoons Gluten Free Soy Sauce
- 3 tablespoons Gluten Free Honey
- 1/2 tablespoon Sesame Oil
- 1 teaspoon Minced Garlic
- 1/4 cup Sesame Seeds
- Spring Onion + Chilli to serve (optional)
- (See notes below, for the exact gluten free brands/products I used to make this dish)
- In a medium sized bowl combine the marinade ingredients (Hoisin Sauce, Sweet Soy, Soy Sauce, Honey, Sesame Oil, Minced Garlic) and whisk together until smooth.
- Place your chicken niblets or drumsticks in a large zip lock bag. Then pour in the marinade and seal the bag shut.
- Gently move the wings and niblets around in the marinade, coating each piece in the marinade. Then place the sealed zip lock bag in the fridge for 3-4 hours.
- Once the chicken has marinated for a least 3 hours, preheat the oven to 200 degrees fan forced.
- Line two baking trays with baking paper and remove the chicken from the fridge.
- Using kitchen tongs place the drumstick pieces on one tray and the niblets on another, shaking off any marinade excess before placing the chicken on the tray (this way the crisp up, opposed to boiling).
- I recommend putting the drumsticks and niblets on seperate trays, as the drumsticks might take less time to cook than the nibblets.
- Place in the oven and cook for 35-40 minutes.
- Once the chicken has been in the oven for 35-40 minutes and it’s looking close to being cooked, sprinkle some sesame seeds over the top and bake for another 5 minutes.
- When the chicken looks cooked, remove from the oven and cut into a piece of chicken to double check that it’s is cooked (Exact cooking times may vary depending on the oven, so I suggest you double check the chicken before eating).
- Once the chicken is cooked, remove the trays from the oven and serve with some chopped chilli and spring onions.
- These wings are best served warm and eaten on the day you cook them.
- The Gluten Free Hoisin Sauce I use is from the brand Ayam and is available here
- The Gluten Free Sweet Soy (Kecap Manis) I use is from the brand Ayam and is available here
- The Gluten Free Soy Sauce I use is from the brand Lee Kum Kee and available here