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Gluten Free Every Day Cookbook
by Robert M. Landolphi
This recipe makes sweet and sticky chicken wings, perfect for sports-TV snack times, and a must on Super Bowl Sunday.
Makes 30 Chicken Wings


    Honey-Soy Glaze
    • 1 cup gluten-free soy sauce
    • 1/2 cup distilled white vinegar
    • 2 tablespoons Asian sesame oil
    • 1/4 cup honey
    • 1/4 cup pineapple juice
    • 1/4 cup finely chopped green onions
    • 3 cloves garlic, minced
    • 2 teaspoons ground ginger

    • 30 chicken wings
    • 1 tablespoon sesame seeds, toasted


For the glaze: In a large bowl, whisk together all the ingredients to make a marinade.

Add the chicken to the marinade and toss to coat thoroughly. Cover and refrigerate overnight, occasionally tossing in the liquid.

Preheat the oven to 400°F. Remove the chicken wings from the marinade and place in a baking pan. Pour 1/2 cup of the marinade over the wings and bake for 1 hour, or until the juices run clear after being pierced with a fork, stirring the wings every 20 minutes. Pour the remaining marinade into a small saucepan, bring to a boil, decrease the heat, and simmer for 5 minutes, or until thickened to a glaze.

To serve, place the wings on a platter, sprinkle with the sesame seeds, and serve with a bowl of the glaze as a dipping sauce.

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