Gluten-Free Sticky Asian Wings are a perfect balance of sweet and tangy. The flavors of the soy, apricot and lime sauce make ordinary wings into extraordinary! Perfect for game-day or your next party.
I’m a huge fan of wings. Truth be told, I probably could eat my weight in wings. I love the flavor of traditional buffalo wings, but I can’t handle the heat. So one of my favorite ways to make wings is sticky Asian wings. I love the combination of the sweet and tanginess from the soy, apricot and lime sauce.
These wings take a little preparation and are best when marinated overnight. Also, don’t skip the step of basting and turning the wings over while baking. I promise the work involved with cooking these wings will be so worth it! The flavors of the soy, apricot and lime sauce make ordinary wings into extraordinary! These gluten-free Asian Sticky Wings will be perfect for game-day, your next party or served over rice for dinner.
If you love Sticky Asian Wings try my Gluten-Free Apricot Chicken for dinner.
Gluten-Free Sticky Asian Wings
Gluten-Free Sticky Aian Wings are a perfect balance of sweet and tangy. The flavors of the soy, apricot and lime sauce make ordinary wings into extraordinary! Perfect for game-day or your next party.
- 1/2 cup gluten-free soy sauce (I like La Choy gluten-free)
- 1/2 cup lime juice
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 pounds chicken wings/drums
- 1/2 cup gluten-free apricot jam ( I like Smuckers)
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 teaspoon minced ginger
- 1/8 teaspoon onion powder
- 1/4 cup lime juice
- In a large resealable plastic bag add the marinade and chicken wings seal and turn the bag a few times to coat the chicken. Refrigerate overnight turning occasionally. Before cooking drain and discard marinade.
- Preheat oven to 375°.
- Line a large baking pan with foil. Spray a baking rack with cooking spray and place into baking pan. Place the chicken wings on the rack and bake for 15 minutes.
- In a medium saucepan combine the ingredients for the wing sauce. Stir to fully combine. Cook over medium heat and bring to a low boil. Simmer for 2 minutes.
- After the 15 minutes of baking, baste the wings with the sauce.
- Bake for an additional 40 minutes, turning over the wings and basting the wings every 10 minutes.
- Take wings out of the oven and turn on the oven to broil.
- Broil wings for 2-5 minutes until lightly charred.
Mama says, “Check all of your labels!”
Recipe adapted from Taste of Home.