Adapted from: http://glutenfreeforall.tv/gluten-free-ginger-soy-wings/ Cooking time has been altered.
An extremely yummy recipe, a definite crowd pleaser! With a 3 ½ hour cook time, this recipe is nestled somewhere between “oven roasted” and “slow roasted.”
- 3 lbs. small chicken wings
- 1/2 cup sugar (I used coconut sugar)
- 3 Tablespoons gluten free corn starch
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2/3 cup water
- 1/3 cup lemon juice
- 1/4 cup gluten free tamari or soy sauce, Bragg Liquid Aminos (I now use Coconut Aminos because I have an intolerance to soy)
Preheat oven to 400F.
Cut off the wing tips, it’s not fun, but someone has to do it. Also, cut the full wing in half, so the skin cooks just right.
Place wings on top of a wire rack that is place on a foiled lined baking sheet. Bake at 400F for an hour, flipping halfway through.
Once the wings are almost done cooking, prepare the remaining ingredients in a pot over medium heat: Using a whisk, mix the water and the cornstarch. Once blended, add the rest of the ingredients. Bring it to a boil and cook for about 2 minutes until the mixture until it becomes nice and thick.
Remove the wings from the oven, set the oven to 250F, and brush the wings with the Ginger-“Soy” mixture. Bake wings at this lower temperature for 2 ½ hours, basting every half hour (that’s five times total. I note each baste on a post-it!). Flip the wings each time you baste. You may need to reheat the sauce before each basting.
Finish off these bad boys under the broiler. Maybe just 2 minutes or so. Keep an eye, cuz that sauce might cause them to fry!
The glaze you’ll be left with is to die for. Everyone will be reaching for more! The meat is falling off the bone, so much, the wing just falls apart in your hand.