Teriyaki Sticky WingsCreated by Carol Kicinski Back to all recipes
- 1/2 cup San-J Gluten Free Teriyaki Sauce
- 1/2 cup honey
- 3 pounds chicken wing drummettes
- 2 teaspoons toasted sesame seeds
Preheat oven to 475°F. Line 2 rimmed baking sheets with foil.
Combine the San J Gluten Free Teriyaki Sauce with the honey. Pour half the mixture into a large mixing bowl, add the chicken wings and toss to coat. Place the chicken wings on the prepared baking sheets, skin side down, and bake for 20 minutes. Discard any leftover marinade.
Remove 2 tablespoons from the remaining Teriyaki and honey mixture. Pour the remaining sauce into a small serving bowl. Turn the chicken wings over, brush with the 2 tablespoons of sauce and cook for another 2 minutes. Sprinkle the wings with the sesame seeds and serve with the reserved sauce for dipping.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.