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These Gluten-Free Teriyaki Chicken Wings are loaded with flavor and they fall off the bone! Throw together a handful of ingredients to make this delicious homemade teriyaki sauce marinade. Serve these wings as a meal or for an appetizer.
Ingredients for Gluten-Free Teriyaki Chicken Wings
Making your own gluten free teriyaki marinade for this recipe is super simple! We will use coconut aminos or tamari in place of soy sauce to keep it gluten free. You will need:
- sugar
- coconut aminos or tamari
- water
- vegetable oil
- dry mustard
- dry ginger
- pineapple juice
- frozen chicken wings
This recipe for teriyaki sauce can also be used to make your own for other recipes, just be sure to cook it in whatever recipe you use. This will help bring it all together especially the sugar.
How to Make Gluten-Free Teriyaki Chicken Wings
This recipe is simple to make however it does require planning in advance since the wings need to marinate overnight. To start, in a large mixing bowl, combine the sugar, coconut aminos or tamari, water, oil, mustard, ginger and pineapple juice. Stir well to combine. Add frozen chicken wings and stir to coat in marinade. Cover the bowl and marinate in the refrigerator overnight.
When ready to bake the wings, preheat the oven to 350 degrees. Put a little oil in the bottom of a large casserole dish and spread it around. Then, put the wings in the dish along with the marinade. If the marinade doesn’t all fit that’s okay. Cook wings at 350 degrees for 50 minutes. Remove pan from the oven and drain most of the liquid. I like to use a ladle or deep spoon to help me remove the liquid.
Cook wings for another 30-40 minutes or until they start to become golden in color. Take the temperature of wings with a meat thermometer to make sure they have reached 165 degrees before removing from the oven. Let cool for a few minutes and serve.
Frequently Asked Questions
These wings are best stored after baking in the refrigerator. Be sure to let them cool completely and store in an airtight container. Eat the wings within 5 days. They can be reheated in the microwave or oven. For the oven bake them at 350 degrees for about 20 minutes or until heated through.
No, you can use wings that are not frozen. Using frozen wings just makes things easier and frozen wings tend to be easier to find already separated. The frozen wings will also defrost overnight while they marinate.
Yes, this recipe is naturally dairy free!
Of course, go ahead and use soy sauce in place of the coconut aminos or tamari sauce.
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For more chicken recipes, try our Gluten-Free Air Fryer Chicken, Easy Chicken Taco Pasta, One Pot Dairy-Free Chicken Tortilla Soup, Easy 3-Ingredient Buffalo Chicken Salad, Homemade BBQ Chicken Pizza, Quick and Easy BBQ Chicken Salad, One Pot Lemon Chicken Orzo, Kid Approved Citrus Chicken Pasta and Crock Pot Chicken Enchiladas.
Gluten-Free Teriyaki Chicken Wings
These Gluten-Free Teriyaki Chicken Wings are loaded with flavor and they fall off the bone! Throw together a handful of ingredients to make this delicious homemade teriyaki sauce marinade. Serve these wings as a meal or for an appetizer.
Ingredients
- 1 cup granulated sugar
- 1 cup coconut aminos or tamari
- 1 cup warm water
- 1/2 cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon dry ginger
- 1 cup pineapple juice
- 3-5 pounds frozen chicken wings
Instructions
- In a large mixing bowl, combine the sugar, coconut aminos or tamari, water, oil, mustard, ginger and pineapple juice. Stir well to combine.
- Add frozen chicken wings and stir to coat in marinade.
- Cover the bowl and marinate in the refrigerator overnight.
- Preheat the oven to 350 degrees.
- Put a little oil in the bottom of a large casserole dish and spread it around.
- Put the wings in the dish along with the marinade. If the marinade doesn't all fit that's okay.
- Cook wings at 350 degrees for 50 minutes.
- Remove pan from the oven and drain most of the liquid. I like to use a deep spoon or a ladle to remove the liquid.
- Cook wings for another 30-40 minutes or until they start to become golden in color. Take the temperature of the wings with a meat thermometer to make sure they have reached 165 degrees before removing from the oven.
- Let cool for a few minutes and serve.
Notes
Store leftover wings in the refrigerator. Reheat wings in the microwave or in the oven at 350 degrees for about 20 minutes or until heated through.
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