Crispy Gluten-Free Sweet and Spicy Chicken Wings

Marinade

• ½ cup gluten free tamari or soy sauce
• ¼ cup honey
• ½ teaspoon ground ginger
• 1 garlic clove, minced
• 2 pounds chicken wings
• Vegetable oil (for grilling)

Sauce

• ½ cup honey
• 1–2 tablespoons Sriracha sauce (adjust for heat)
• 2 teaspoons white sesame seeds

• Combine all marinade ingredients in a mixing bowl and whisk until well blended. Transfer the marinade to a large resealable plastic bag, add the chicken wings, remove excess air, seal, and refrigerate for 2–12 hours. Turn the bag occasionally to coat the wings evenly. Refrigerating longer deepens the flavor.

To grill:

• Prepare the grill for direct heat and preheat to medium-high. Remove the wings from the marinade and discard the leftover marinade. Pat the wings dry with paper towels to help them brown. Brush the grill grates with vegetable oil to prevent sticking.
• Grill the wings about 8 minutes per side, or until cooked through and nicely browned. While the wings cook, whisk together the sauce ingredients in a small bowl.
• Brush the sauce onto the wings and grill for an additional minute per side to caramelize the glaze. Sprinkle with sesame seeds and serve hot. Grilling gives a smoky char and crisp skin.

To broil:

• Position the oven rack about 6 inches from the broiler and preheat the broiler to high. Line a baking sheet with foil for easy cleanup.
• Remove wings from the marinade, discard the marinade, and pat the wings dry. Arrange wings on the prepared baking sheet. Broil 8 minutes per side or until the chicken is cooked through and browned.
• Whisk the sauce ingredients together, brush onto the wings, and broil 1 more minute per side to glaze. Finish with sesame seeds and serve immediately. Broiling gives crisp edges and deep caramelization.