Gluten-Free Honey Garlic Chicken Wings
By the Gluten Free Recipes team ·
Crispy, tender chicken wings coated in a sticky, savory-sweet honey garlic glaze. These irresistible bites offer a perfect balance of tangy garlic and sweet honey, making them an ideal appetizer for any gathering.
At a glance: This medium party and appetizers recipe yields 8 servings in about 40 minutes (20 min prep, 20 min cook). It uses 12 ingredients — including chicken wings, gluten-free soy sauce or tamari, honey — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Honey Garlic Chicken Wings: When preparing this party and appetizers recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Honey Garlic Chicken Wings: This recipe is naturally gluten-free by using certified gluten-free soy sauce or tamari and cornstarch for coating. It avoids all gluten-containing grains.
Ingredients
- 2 lbs chicken wings, separated into drumettes and flats
- 1/4 cup gluten-free soy sauce or tamari
- 1/4 cup honey
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp cornstarch or tapioca starch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp sesame seeds, for garnish
- 1 tbsp green onions, thinly sliced, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Pat the chicken wings thoroughly dry with paper towels; this is crucial for achieving crispy skin. In a large bowl, toss the dried chicken wings with cornstarch, salt, and black pepper until evenly coated. This coating will help create a wonderfully crisp exterior.
- 2
Arrange the coated chicken wings in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 20 minutes, then flip the wings and bake for another 20 minutes, or until they are golden brown and cooked through. The wings should feel firm to the touch and have a satisfyingly crisp texture.
- 3
While the wings are baking, prepare the honey garlic sauce. In a medium saucepan over medium heat, combine the gluten-free soy sauce (or tamari), honey, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle simmer, stirring occasionally, for about 5-7 minutes until it thickens slightly and becomes fragrant. Stir in the sesame oil just before removing from heat.
- 4
Once the chicken wings are fully cooked and crispy, carefully transfer them to a large clean bowl. Pour the warm honey garlic sauce over the wings and toss gently to ensure each wing is thoroughly coated in the sticky glaze. The sauce should cling beautifully to the crispy chicken.
- 5
Serve the honey garlic chicken wings immediately while they are hot and glossy. Garnish generously with toasted sesame seeds and thinly sliced green onions for a pop of color and fresh flavor. These wings are perfect on their own or served with your favorite gluten-free sides.
Nutrition (per serving)
Tips & Notes
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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