Tasty Two-Ingredient Chicken Wings (with One of Them Being the Chicken Wings!)

Tasty Two-Ingredient "Secret Ingredient" Gluten-Free Chicken Wings

Did you buy chicken wings for Super Bowl? Are you unsure how to prepare them? Here’s an easy recipe that we really like. The results are some very tasty chicken wings that are juicy and full of flavor, but not messy. I also make these chicken wings for my Valentine’s Day parties and I dress up for those and don’t want to worry about messy wings for me or my guests! It’s all about finger food that one can eat on the move, even when dancing sometimes.

This recipe only requires two ingredients:  chicken wings and a “secret” ingredient. Okay, it’s really not so secret, but it might not be what you expected. The second ingredient is gluten-free soy sauce. I don’t eat soy often, but I love soy sauce on chicken, especially chicken wings. I recommend this soy sauce, if you need an inexpensive gluten-free soy sauce which is available at most grocery stores, or this gluten-free tamari, which I prefer as it is gluten free, non-GMO, and coincidentally made in my home state of Virginia (note:  upscale grocery stores like Wegmans tend to carry this product).

All you do to make these wings is marinate them in soy sauce, bake them in the sauce, drain the sauce, and then bake them a little longer at a higher temperature. You can certainly cook the wings more quickly if you like, but I  really like this oven method that starts with a longer period of baking at a lower temperature and then a shorter period of baking at higher heat. And if they’re the least bit messy at the end of that time, I’ll even turn the broiler on for a few minutes. But feel free to cook as you see fit if you’re an experienced chicken wing aficionado and have your own preferences.

Tasty Two-Ingredient Chicken Wings 15 Minutes Before Ready

Tasty Two-Ingredient Chicken Wings 15 Minutes Before Ready

Tasty Two-Ingredient Chicken Wings
  • 5 lbs chicken wings
  • 1 bottle gluten-free soy sauce or gluten-free tamari
  1. 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.
  2. Stir chicken wings about half way through marinating to ensure that all sides get equal time in the soy sauce.
  3. At the end of the marinating time, place roasting pan with chicken wings and marinade in a preheated 350F-degree oven.
  4. Bake for one hour, stirring once or twice during baking.
  5. 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.
  6. Bake for 15 minutes on baking sheet.
  7. 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!

This post is linked to Gluten-Free Tuesdays, Gluten-Free Wednesdays, Gluten-Free Fridays, and Whole Food Fridays.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


16 Responses to “Tasty Two-Ingredient Chicken Wings (with One of Them Being the Chicken Wings!)”

  1. Heather @Gluten-Free Cat on February 2nd, 2014 11:01 am

    Two ingredients? That’s impressive! I’ll have to pass this on to my Buffalo family. They love their wings!

    • Shirley on February 4th, 2014 12:11 am

      Heather–I think the Buffalo folks are pretty set on their classic recipes and would laugh at this one, but I do appreciate the kind words and your faith in me! ;-)

      Thanks, dear!

  2. Ina gawne on February 2nd, 2014 11:52 am

    Love soy sauce with chicken especially chicken wings…and so many other dishes too.

    • Shirley on February 4th, 2014 12:15 am

      Ina–It’s a super simple combo that is pretty amazing, isn’t it? ;-) Mr. GFE likes soy sauce on anything that has even a hint of an Asian vibe. :-)


  3. Faith on February 2nd, 2014 12:51 pm

    Even tamari can be salty so I alway cut in half with water (makes tamari last that much longer) – doesn’t affect the taste at all. There are many methods for cooking chicken with tamari/soy sauce. Try Googling “Shoyu Chicken recipe” and you’ll come up with tons. The Japanese call soy sauce, shoyu.

    • Shirley on February 4th, 2014 12:19 am

      Thanks, Faith. I actually like the saltiness of either with wings, but I’m sure many will appreciate the hint. And I looked up Shoyu Chicken after you mentioned it on Facebook. ;-)


  4. Cheryl Harris on February 2nd, 2014 1:37 pm

    Mmmm…simple, delicious=perfect. I wonder if it works with coconut aminos? Will have to find out!

    • Shirley on February 4th, 2014 12:21 am

      Cheryl–I am almost 100% certain that coconut aminos would work just fine. I will be trying them next time. Just a few of these wings reminded me that my body really doesn’t like soy, even in small amounts. :-(


  5. Susan on February 2nd, 2014 6:42 pm

    These sound yummy — and easy! Thanks Shirley.

    • Shirley on February 4th, 2014 12:21 am

      Hi Susan–Good to see you again, as always. :-) Hope you enjoy them, dear!


  6. InTolerantChef on February 3rd, 2014 8:33 pm

    We love wings too, and these are so easy- thanks!

    • Shirley on February 4th, 2014 12:22 am

      InTolerantChef–Easy and tasty finger food is hard to beat, huh? We enjoyed some leftovers today. :-)


  7. Sarah || Celiac in the City on February 5th, 2014 5:28 pm

    You’re on a roll lately with my faves — LOVE me some wings!!! And how easy peasy are these?!? Perfect recipe for ANY Sunday, thanks for sharing. xoxo Sarah

    • Shirley on February 5th, 2014 9:45 pm

      Sarah–We’ll have to see if I can keep the roll going. ;-) Wings are some classic “happy food,” aren’t they? :-)


  8. Cindy (Vegetarian Mamma) on February 13th, 2014 1:39 pm

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great! Can’t wait to see what you link up this week!

    Cindy from vegetarianmamma.com

    PS, thanks for being awesome! :)

    • Shirley on February 13th, 2014 4:24 pm

      Awww, thanks, Cindy on all! You’re terrific at sharing the love. :-) And how can it be Friday tomorrow? ;-)


Leave a reply

Related Posts with Thumbnails