Name: Teriyaki and Lime Chicken Wings
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons tiger nut flour or rice flour.; 1 kilo of chicken wings.; 4 tablespoons gluten-free soy sauce.; 1 tablespoon minced garlic.; 1 teaspoon minced ginger.; 4 tablespoons brown sugar or honey.; 1 tablespoon gluten-free corn flour.; 1 lime zested and juiced.; 2 spring onions finely sliced.; 1 red chili finely sliced.; Jasmine rice to serve.

Teriyaki and Lime Chicken Wings

Teriyaki and lime give these chicken wings a sweet, sharp coating. I get the sauce ready before the cooking stage and check the chicken at the centre.

Prep Time

5 mins

Cook Time

30 mins

Serves

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★ 5 out of 5 · 2 ratings.

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Preheat your oven to 200°C. Line a baking tray with parchment paper. Here’s a tip: spray your baking tray with a bit of oil first to stop the parchment paper from moving around.

Ingredient swaps

Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.

Why this recipe works

Pan size and food thickness affect how evenly things cook. Keep to the setup in the method and check the stated colour or texture cue before serving.

Check the centre

Use a clean food thermometer to check chicken reaches 75°C in its thickest part. Colour alone does not establish that the centre is cooked.

For more help, browse Kitchen Skills and gluten-free label guidance.

Method

InstructionsPreheat your oven to 200°C. Line a baking tray with parchment paper. Here’s a tip: spray your baking tray with a bit of oil first to stop the parchment paper from moving around.

In a large bowl, add the flour and season with salt and cracked black pepper. Toss the chicken wings in the flour, massaging it into the wings to coat them evenly. Spread the wings evenly on the baking tray and bake for 15 minutes until they start to brown.

While the chicken cooks, make the glaze. In a small pan, combine the soy sauce, garlic, ginger, sugar (or honey), and 150ml of water. Cook until bubbling and slightly thickened. In a separate small bowl, mix one tablespoon of gluten-free corn flour with a little water to create a slurry. Whisk the slurry into the glaze and cook for another four minutes until thickened. Squeeze in the lime juice, but set aside the lime zest for later.

After 15 minutes, brush most of the glaze over the chicken wings and return them to the oven for 10 more minutes. Brush on a second layer of glaze and bake for another five minutes. Keep an eye on the color and adjust the timings as needed based on your oven.

Remove the wings from the oven and give them a final brush of the glaze. Sprinkle with the reserved lime zest, spring onions, and red chili. Serve with jasmine rice and pak choy for a complete meal.

Enjoy these sticky, zesty wings!