
Gluten-free Sweet and Spicy Baked Chicken Wings
The Ultimate Game Day Treat
If you’re looking for the perfect dish to serve while cheering on your favorite team during the Big Game, these gluten-free Sweet and Spicy Baked Chicken Wings are a winning choice. Crispy, flavorful, and loaded with a balance of heat and sweetness, these wings are sure to please everyone at your watch party. Plus, they’re gluten-free and refined sugar-free, making them a crowd-friendly option for guests with dietary restrictions.
The Secret Ingredient: Marukan Seasoned Rice Vinegar
What truly sets these wings apart is the use of Marukan Seasoned Gourmet Rice Vinegar in both the wing sauce and the dipping sauce. This versatile vinegar adds a tangy, slightly sweet depth that elevates every bite. Whether it’s enriching the sauce’s spicy and savory profile or giving the creamy dipping sauce a pop of brightness, Marukan’s rice vinegar brings that special added something that makes these wings unforgettable.
What You Will Need
For the Wings:
- Chicken wings (separated into flats and drumettes)
- Baking powder and kosher salt for that ultra-crispy texture
For the Sauce:
- Butter, garlic, and ginger for a rich, aromatic base
- Marukan Seasoned Gourmet Rice Vinegar for tangy sweetness
- Gluten-free soy sauce or tamari, honey (or maple syrup), Sriracha, and sesame oil for the perfect sweet-and-spicy balance
- Cornstarch to thicken the sauce
For the Dipping Sauce:
- Sour cream, Marukan Seasoned Rice Vinegar, onion and garlic powders, and chives for a creamy, flavorful dip
Optional Garnishes:
- Sesame seeds, chopped cilantro, and lime wedges for a final touch of flavor and presentation
Making the Sauce
The magic of these wings lies in their sauce. After melting butter in a saucepan, you’ll infuse it with minced garlic, freshly grated ginger, and a dash of red pepper flakes for warmth. The addition of Marukan Seasoned Rice Vinegar adds a bright, tangy note that perfectly balances the honey (or maple syrup) and Sriracha. A cornstarch slurry helps thicken the sauce, ensuring it clings to every wing for maximum flavor.
This sauce is a true flavor bomb—sweet, spicy, tangy, and savory all at once. It’s what takes these wings from good to absolutely irresistible.
Putting It All Together
Once your wings are baked to crispy perfection, toss them in the sauce while they’re still hot. The sauce seeps into the nooks and crannies of the wings, coating each piece with its sweet and spicy goodness. Arrange them on a platter and add a sprinkle of sesame seeds, fresh cilantro, and lime wedges for an extra burst of flavor.
Serve the wings with the creamy dipping sauce on the side. The Marukan Seasoned Rice Vinegar in the dip creates a tangy contrast that pairs beautifully with the bold flavors of the wings. It’s the perfect way to cool your palate between bites while still keeping things exciting.
Whether you’re hosting a game day party or just craving a fun and flavorful appetizer, these Sweet and Spicy Baked Chicken Wings will be a hit. So go ahead and give this recipe a try—your taste buds (and your guests) will thank you!
I hope your favorite team wins!
Sweet and Spicy Baked Chicken Wings
Ingredients
For the wings:
- 4 pounds chicken wings , separated into flats and drumettes
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
For the sauce:
- 4 tablespoons butter
- 1 garlic clove , minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes
- ¼ cup Marukan Seasoned Gourmet Rice Vinegar
- 3 tablespoons gluten-free soy sauce or tamari
- 3 tablespoons honey or maple syrup
- 2 tablespoons Sriracha
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Dipping Sauce:
- ½ cup sour cream
- 4 teaspoons Marukan Seasoned Gourmet Rice Vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt and pepper , to taste
- 1 tablespoon chopped chives
For garnish (optional):
- Sesame seeds
- Chopped cilantro
- Lime wedges
Instructions
Prepare the wings:
- Pat wings dry with paper towels.
- Line a sheet tray with foil, place a wire rack on top of the pan, and spray the rack with cooking spray.
- Place one oven rack in the bottom third of the oven and another in the top third. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and place a wire rack on top.
- In a large bowl, toss the chicken wings with baking powder and salt until evenly coated.
- Arrange the wings, skin side up, in a single layer on the wire rack. Bake on the lower shelf for 30 minutes.
- Increase oven temperature to 425°F (220°C), move wings to the top shelf, and bake for another 40 – 50 minutes, rotating the pan halfway through.
Make the sauce:
- Melt butter in a small saucepan. Add the garlic, ginger, and red pepper flakes. Cook for 1 minute, stirring.
- Add the Marukan Seasoned Rice Vinegar, soy sauce, honey, Sriracha, and sesame oil.
- Bring the mixture to a simmer, stirring frequently, and cook for 3-4 minutes.
- Mix cornstarch with a little water to make a slurry. Cook for another minute or two until thickened.
Coat the wings:
- Once the wings are done, transfer them to a large bowl. Pour the sauce over the wings and toss until evenly coated.
- Make the Dipping Sauce:
- Combine the sour cream, Marukan Seasoned Gourmet Rice Vinegar, onion and garlic powders in a small bowl and whisk until smooth. Season to taste with salt and pepper. Stir in the chives and transfer to a serving bowl.
Serve:
- Arrange the wings on a platter and sprinkle with sesame seeds, cilantro, and lime wedges if desired. Serve with dipping sauce.
Nutrition
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