Sticky Wings
I developed this recipe for my gluten free clients – but it’s a dish everyone loves, whether they need to eat gluten free or not!
First you prepare the peanut sauce which is part of the sticky wing sauce. (For those of you who are wondering - yes, you must use the peanut sauce in the sticky wing sauce! It’s what makes the wings extra delicious.)
The sticky wing sauce keeps quite well in the fridge so I often double the recipe to keep it on hand (it’s great on so many things, including noodles) or to have some extra sauce on the side when I serve the wings.
Ingredients
3 lb chicken chicken wings – Marinated in sticky wing sauce for a minimum of 2 hours or overnight.
peanut sauce: recipe follows
sticky wing sauce: recipe follows
Peanut Sauce
Ingredients
¼ cup gluten free tamari
¼ cup peanut butter
4 tablespoons agave syrup or honey
2 tablespoons apple cider vinegar
1/4 teaspoon garlic powder
2 teaspoons sesame oil
any hot sauce to taste – I use shiricha
1/8 teaspoon black pepper
Mix up the peanut sauce
You can mix the ingredients either in a stand mixer or blender or do what I generally do if you have an immersion blender. Measure and keep the ingredients in a 2 cup measuring cup and blend in there. Easy breezy and less to clean up.
I’ve tried this in a food processor and it’s too liquidy and can leak out.
Once you have the peanut sauce ready you can prepare the sauce sticky wing sauce
Sticky Wing Sauce
Ingredients
4 large garlic cloves, minced
3/4 teaspoon salt
2 tablespoons gluten free tamari
½ cup peanut sauce – recipe above
½ cup agave syrup or honey
1 tablespoon toasted sesame oil
cayenne to taste
Make the sticky wing sauce sauce
Mince garlic and mash to a paste with salt using a large heavy knife.
Transfer garlic paste to a large bowl and stir in soy sauce, peanut sauce, agave or honey, oil, and cayenne.
Whisk well to incorporate all ingredients. If you have an immersion blender put the sauce into a measuring cup and blend away.
Marinate the wings
Add the wings to the sauce, stirring to coat. Marinate for a minimum of 2 hours or up to overnight.
Cook the wings
Put the oven rack in the upper third of you oven and preheat oven to 425°F.
Arrange wings in 1 layer in one or two baking pans and roast, uncovered.
At 15 minutes turn the wings over once.
Return to the oven and until cook through, about 35 minutes total.
If there is extra sauce in the roasting pan when the wings are done put it in a saucepan and reduce for a few minutes until it thickens. When reduced pour over the wings, turning them in the sauce until well coated.
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