Baked Sticky Soy Ginger Wings | Gluten Free
Sticky, a little sweet, and packed with savory flavor, these sticky soy ginger wings are sure to be the star of your next weeknight meal.
With a handful of ingredients and our gluten-free Tamari Ginger All Purpose Seasoning, the end results are down right addictive. Don't be surprised if the whole tray gets cleared in a night!
Tip: Prep and marinate these wings ahead of time (like in the morning) for maximum flavor before cooking.
- 4 to 4.5lbs whole wings (approximately 18 total)
- 3 tablespoons (or more) Station 1923 Tamari Ginger All-Purpose Seasoning
- 1/2 cup mirin (sweet rice wine)
- 1/2 cup gluten-free reduced sodium tamari
- 1/4 cup honey
- 2 tablespoons cooking oil (we use avocado)
- chopped scallion and sesame seeds (to garnish)
Things You'll Need
- Baking sheet
- Parchment paper
- Paper towels
- Large mixing bowl
- Small sauce pan
- Medium-sized bowl
- Large Ziploc bag or container with lid
- Sauce brush or spoon
Step 1: Prep and Marinade
First things first — we wash chicken over here. So get that handled, then pat it dry with paper towels. Inside the large mixing bowl, add two tablespoons of Tamari Ginger All-Purpose Seasoning to the wings and toss. Add more seasoning as needed, but set aside one tablespoon of Tamari Ginger All-Purpose Seasoning.
In a separate bowl, combine the gluten-free reduced sodium tamari, mirin, honey, oil, and the reserved tablespoon of Station 1923 Tamari Ginger All-Purpose Seasoning. Whisk until fully combined.
Transfer seasoned wings to a large Ziploc (or use the large mixing bowl and cover with a lid or saran wrap), and pour the marinade all over them. Toss to ensure the wings are evenly coated, then refrigerate for 1-3 hours (or longer if possible).
Tip: Turn, flip, and massage the wings to ensure the marinade fully coats each one.
Step 2: Preheat
Preheat your oven to 425F, and cover a large baking sheet with parchment paper. Place your wings on the baking sheet, leaving enough space between each one.
Reserve the leftover marinade.
Step 3: Bake + Cook Down Marinade
During the first 15 minutes of your wings baking, pour the leftover marinade into a small saucepan. Over medium low heat, whisk gently and allow the marinade to come to a rolling boil (approximately 5-6 minutes). This makes the marinade safe to use as a baste after coming into contact with raw chicken.
After 5-6 minutes passes, remove the marinade from the stove. With a sauce brush or spoon, baste the wings with the cooked down marinade and return them to the oven.
After 15 minutes has passed, flip the wings, baste the other side, and allow them to bake for 10 more minutes.
Step 4: Final Bake + Serve
For the final 15 minutes, flip the wings back over and brush the marinade over them one more time.
Garnish with scallion, and sesame seeds then serve.
If you give this recipe a try, don’t forget to tag us on Instagram @station1923!