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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.

wings in a white bowl on top of a wood and marble cutting board next to a cloth napkin

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.

wings in a white bowl on top of a wood and marble cutting board next to a cloth napkin

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.

Try serving these wings with one of our 50+ Yummy Side Dishes to Serve with Teriyaki Chicken.

Frequently Asked Questions

How long are these wings good for? How should I store them?

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.

Do I need to use frozen chicken wings?

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.

Is this recipe dairy free?

Yes, this recipe is naturally dairy free!

I’m not gluten free, can I use soy sauce?

Of course, go ahead and use soy sauce in place of the coconut aminos or tamari sauce.

wings in a white bowl on top of a wood and marble cutting board next to a cloth napkin

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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, Quick and Easy BBQ Chicken Salad, One Pot Lemon Chicken Orzo, Kid Approved Citrus Chicken Pasta and Crock Pot Chicken Enchiladas.

wings in a white bowl on top of a wood and marble cutting board next to a cloth napkin

Gluten-Free Teriyaki Chicken Wings

Yield: 3- 5 pounds wings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 8 hours
Total Time: 9 hours 40 minutes

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

  1. In a large mixing bowl, combine the sugar, coconut aminos or tamari, water, oil, mustard, ginger and pineapple juice. Stir well to combine.
  2. Add frozen chicken wings and stir to coat in marinade.
  3. Cover the bowl and marinate in the refrigerator overnight.
  4. Preheat the oven to 350 degrees.
  5. Put a little oil in the bottom of a large casserole dish and spread it around.
  6. Put the wings in the dish along with the marinade. If the marinade doesn't all fit that's okay.
  7. Cook wings at 350 degrees for 50 minutes.
  8. 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.
  9. 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.
  10. 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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