There is nothing better than a big tray of crispy, saucy wings to snack on while you watch your favorite football team. In my case, that would be Michigan State Football. But whatever team you root for, these wings will be a win on game day.
I have struggled over that last few years to perfect a wing recipe. I wanted one that flavorful, crispy, saucy and oven baked. After much trial and error, I have finally come up with a recipe that I don’t want to change at all. These wings hit all the criteria. And if I hadn’t told you, you would have never guessed they were gluten-free AND oven baked.
These wings are coated with Chinese five spice and cayenne then baked till crisp. After being brushed with a sweet and spicy garlic soy sauce, they are finished off in the oven for a perfectly caramelized coating.
If you have never tried Chinese five spice before, you should definitely try these wings. You can usually find Chinese five spice at your local grocery store in the normal spice isle. Spice Island is usually the brand I buy. If you cant find it at the store you can also find it Amazon.
Make sure to follow the directions while making these wings and add some water to the bottom of the tray while baking. Without it, you will likely end up setting off your smoke alarms a few times. Not because the wings are burning but as the fat melts off the wings it starts to burn to the pan. Especially once the sauce is added.
- 6 whole chicken wings cut into drumettes and wingettes or if you can find precut wings you will want 12 pieces
- 1 tbs Chinese five spice
- 2 tsp Kosher salt
- 1/8 tsp cayenne pepper
- 1/2 cup maple syrup
- 2 cloves garlic sliced
- 2 tsp miso paste
- 1 tbs Tamari or gluten-free soy sauce
- 1/4 tsp chili flakes
- 2 tsp rice vinegar
Preheat oven to 450 degreed Fahrenheit
Prepare a baking sheet with foil and place a cookie rack on the tray. This is what the wings will sit on and is the key to getting crispy wings.
Cutting the wings: Using a sharp knife cut the wings at the joint to separate the whole wing into drumettes and wingettes. Cut off the tip attached to the wingette and discard. For a great explanation and visual of chicken wing anatomy click here!
Pat the wings dry best you can and place in a large bowl.
In a small bowl combine Chinese five spice, salt and cayenne.
Add spice combination to the bowl of wings and toss with your hands to coat the wings evenly
Line up with wings on the cookie rack on the baking sheet making sure they don’t touch. Pour 1/2 cup water on the bottom the the tray, this keep it from getting as smoky.
Place the tray of wings in the oven and set the time for 35 minutes.
While the wings are cooking prepare the sauce
In small saucepan combine maple syrup, sliced garlic, miso paste, gluten-free soy sauce, chili flakes, rice vinegar. Bring the sauce to a boil then reduce heat to a simmer. Simmer for about 20 minutes or until the sauce has reduced and thickened.
After the first 35 minutes in the oven, take the tray of wings out and brush the wings with the sauce (this is where things might start to get a little smoky). Place the tray back into the oven for another 5-10 minutes or until the sauce has caramelized.
Once the wings have caramelized remove form the oven, serve with remaining sauce and enjoy!