Gluten Free Crispy Honeyed Soy Chicken Wings Recipe

These wings make excellent party food or tailgating grub!  They're the perfect combination of sweet, sticky and crispy! You won't be able to eat just one..

Feeds 2 adults with leftovers

I'm a wings kinda girl. I can barely go past a pizza place without having a hankering for them. I prefer them with lashings of buffalo sauce and fiery chili. My husband, on the other hand, doesn't share my affinity for hot food. He much prefers the demure sweetness of barbecue wings. So the last time we wanted wings, I wanted a way to satisfy us both. Usually I'll make a couple fiery and a couple barbecue, but this time, I cloaked the wings in a sweet and sticky, finger lickin' sauce with just a bit of unexpected heat.

There's no chili in this recipe, but the wings still have a slight kick. Taking inspiration from black pepper curries of the Far East, I used just a bit of freshly ground black pepper, potent enough to satisfy my lust for fiery heat without making the husband sweat bullets.

The other thing that makes these wings ultra endearing is their crispyness. In fact, that was the first thing my husband commented on. You get that classic wings crunch with these. No soggy, soft skin. That's even with slathering them with sauce! Have I got you hooked yet?

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Ingredients:

For the wings
1/2 tbsp black pepper
1 tbsp ground ginger
1 tbsp Worcestershire sauce
3 tbsp honey
5 tbsp gluten free soy sauce
spring onions, sliced

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Instructions:

Crispy Honeyed Soy Chicken Wings Recipe

1. Cut the wings from the drumsticks and tips using poultry shears. (Collect all the wing tips and put them in a large freezer bag with the date written on. Freeze for another use.)
2. Wash the wings and drumsticks well and pat dry with a paper towel.
3. Combine the Worcestershire and soy sauce in a large bowl with the honey and whisk until the honey is dissolved. Add the black pepper and ginger and stir.
4. Add the dried chicken to the marinade along with the sliced spring onions.
5. Cover and marinate in the fridge for 3 hours or at room temperature (away from direct sunlight) for 1 hour.
6. Preheat the oven to 220C/450F.
7. After an hour or three has passed, strain the chicken, reserving the marinade liquid.
8. Boil the chicken about 5 minutes. Arrange on a wire rack and allow to drip day. Pat dry if needed.
9. Put the chicken skin side down on a baking tray and bake 30 minutes.
10. Flip the chicken over and bake for 10 minutes further.
11. While the chicken bakes, boil the left over marinade to make a glaze. Please be sure that you bring the sauce to a rolling boil as this is necessary to kill any bacteria left from the raw chicken. Continue to boil and reduce the liquid until it coats the back of a spoon (like when making custard). 
12. Toss the wings in the glaze and serve immediately with plenty of napkins and ice cold beer. 
13. The beer's optional. Sort of.