About the Recipe
These aren't your average wings; they're a Japanese-inspired, gluten-free flavor adventure that's sticky, crispy, and utterly addictive. Forget the fryer—we're using a simple oven-baked method with a secret ingredient to get that satisfying crunch without the fuss. Each wing is coated in a sweet and savory glaze and finished with a flavorful sprinkle of furikake, a toasted sesame and seaweed seasoning that brings a final pop of umami.
This recipe uses simple, accessible gluten-free ingredients like tamari and cornstarch to create an authentic, delicious experience. It's a fun and inviting dish that's perfect for a game day get-together or a weeknight treat.
Ingredients
⅓ of the bottle of Japanese BBQ Sauce
1 teaspoon Schezwan peppercorn
1 teaspoon garlic granules
1 teaspoon salt
1 teaspoon pepper
2 tablespoons honey
Preparation
Mix all ingredients together.
Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees Fahrenheit.
Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them really well!
Brush the seasoning over the wings, tossing to evenly coat.
Arrange wings, skin side up, in single layer on prepared wire rack.
Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned.
Remove from oven and let stand for 5 minutes.
Transfer wings to bowl and toss with leftover sauce.
Notes