Soy-Honey Chicken Wings with Hot Pepper and Ginger – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

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

   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 oil, chili pepper and black pepper into the marinade. Pat the chicken dry with paper towels and coat it with half the marinade. Set the rest of the marinade aside.
2. 3
   Cover and marinate the chicken in the fridge for at least 2 hours, preferably overnight.
3. 4
   Preheat the oven to 200°C (390°F) and line a baking pan with parchment paper.

   ⚙ 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 45 minutes, until the wings are golden and caramelized. Halfway through, turn the pieces and brush them with the rest of the marinade.

   ⚙ 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
   Sprinkle the sesame seeds over the top.
7. 8
   Serve hot.