1 bottle gluten-free soy sauce or gluten-free tamari
Marinate chicken wings in gluten-free soy sauce (or gluten-free tamari) for about one hour (or more if you prefer or don’t get to them right away---see notes). I like to use my roasting pan for marinating and baking.
Stir chicken wings about half way through marinating to ensure that all sides get equal time in the soy sauce.
At the end of the marinating time, place roasting pan with chicken wings and marinade in a preheated 350F-degree oven.
Bake for one hour, stirring once or twice during baking.
At the end of this time increase oven temperature to 400F and transfer chicken to a parchment-lined baking sheet using a slotted spoon or tongs.
Bake for 15 minutes on baking sheet.
Using tongs, flip wings over and bake an additional 15 minutes.
I often marinate these wings overnight. I basically use whatever time I have available. The longer you marinate the wings, the more flavor and saltiness they have. So use that as your guideline. Some folks prefer them with a "lighter" flavor. Others prefer the deeper flavor.
If your wings are still juicy/messy and you’d like them less messy, you can place chicken wings back in the oven and broil a minute or so, but you’ll probably need to transfer them to another baking sheet as parchment paper is not designed for the high temperature of the broiler.
The way I make my wings takes some time, but I think they are worth it!
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/tasty-two-ingredient-secret-ingredient-gluten-free-chicken-wings/