Living the gluten-free good life in D.C.

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TGI(G)F: Sesame Ginger Chicken Wings

May 30th, 2008 by Brooke

It’s that time of year when weekends begin to fill up with barbecues and baby showers, not to mention picnics, tailgates and nights at Wolf Trap! What’s a glutie supposed to do? Here’s a a tried-and-true gluten-free crowd pleaser that always makes a few table top and picnic basket appearances when summer finally arrives.

Adrian’s Ginger Sesame Wings – Sure, they take a full 24 hours, but if the waiting list to have him make them our friends’ parties is any indication, they are a home run every time. The wings are good hot out of the oven, cooked up on the grill, or next-day cold. The trick is to use gluten-free soy sauce (we like San-J) and gluten-free bread crumbs (we like Orgran). We find both at Wegmans.


  • 3 lb of chicken wings, pointy tips discarded, cut in half at joint
  • 1 c gluten-free soy sauce, possibly more
  • 1 2-inch-square piece fresh ginger, peeled
  • 2 garlic cloves
  • 1/4 tb freshly ground pepper
  • 1/8 tb dried red pepper flakes
  • 2 eggs, beaten
  • 1/2 c dry gluten-free breadcrumbs such as Orgran
  • 1/3 c toasted sesame seeds


Place chicken wings in large zip-top bag. In blender or processor, blend 1/4 cup soy sauce with ginger, garlic, freshly ground pepper and red pepper flakes until ginger and garlic are minced. For more intense flavors, add more of some or all seasonings to taste. Pour sauce blend into bag over wings. Pour remaining soy sauce over wings and mix well. Adrian recommends adding enough soy sauce so that the wings are covered.

Marinate at room temperature 2 hours or in refrigerator overnight (this makes all the difference), shaking and flipping bag occasionally.

To bake: Preheat oven to 400F. Butter 9×13 baking dish. Whisk egg in small bowl and add to bag of wings and marinade, shake to combine. Combine bread crumbs and sesame seeds in another bowl. Dredge chicken wings, one-by-one in breadcrumb mixture. Place side by side in prepared baking dish though Adrian recommends a baking sheet or better yet, a rack placed over a baking sheet to catch drippings. Do not stack them on top of one another. Bake until chicken is brown and crisp, about 45 minutes. Serve hot.

To grill: Fire up grill. Eliminate the egg and breadcrumb steps and simply place wings over direct heat until cooked through.

These wings also freeze well. After marinating overnight, move the bag into the freezer. Pull and thaw when ready to bake or grill. Enjoy!

Thanks to Adrian for sharing his top secret recipe.

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