Teriyaki Wings on Arugula – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce, honey, sesame oil and garlic.

   Bowl

   💡Honey balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Stir the ginger into the marinade. Pat the chicken dry with paper towels and coat it well with the marinade.
2. 3
   Marinate the chicken in the mixture 1 hour, or up to a few hours in the fridge.
3. 4
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 5
   Arrange the chicken in the pan in a single layer, with space between the pieces.

   Baking pan
5. 6
   Bake uncovered 35 minutes, until the skin is browned and blistered in spots and the juices run clear. Halfway through, turn the pieces.

   ⚙ BakingOvenBaking pan

   💡In a single layer with space around each piece, the hot air surrounds it and the skin browns and crisps; crowded pieces steam in their own juices.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 7
   Arrange the chicken on the bed of arugula.
7. 8
   Serve hot.