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Superbowl Sunday BBQ Wings… Gluten Free Asian Style!

2013 February 4
by Nicole Wang
GF Asian BBQ Wings

Best Superbowl Appetizer: GF Asian BBQ Wings!

I hope you had a great time with friends and family this past weekend for the Superbowl.  It is always a time of fun competition with friends and fun foods for our family.  This year, the winning appetizer was this great BBQ chicken wing recipe that I had from years past.  I adapted it to be gluten free… What a crowd pleaser it was!  We served the wings with extra Asian dipping sauce, celery sticks and bacon dip.  Here’s the recipe for you to enjoy as well!

GF Asian Style BBQ Chicken Wings


  • 1 pkg chicken wings (about 20 pieces), cut each wing at the joint for small pieces (save the tips for soup stock)
  • 1/4 – 1/2 cup oil and vinegar dressing (1/4 cup olive oil, 1/8 cup vinegar, salt and pepper)
  • 1 cup brown rice flour or equivalent gluten free flour blend without xanthan gum
  • 1/2 tsp salt, pepper to taste
  • 1/2 cup rice wine vinegar
  • 1/2 cup coconut sugar or brown sugar
  • 1 or 2 cloves garlic, minced
  • 2 Tbls gluten free soy sauce or (our favorite is San-J GF Tamari)
  • 1 Tbls sesame oil
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 tsp grated ginger
  • 1 Tbls corn starch or arrowroot starch mixed with 1 Tbls water
  • 1 Tbls honey
  • red pepper flakes (optional and to taste)
  • Celery sticks


  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.  Set aside.
  2. Marinate the cut wing pieces in the oil and vinegar dressing for about an hour or overnight in the refrigerator.
  3. Mix the gluten free flour with the salt and pepper.  Then, toss the marinated chicken wing parts in the flour to coat.  Place evenly on the prepared baking sheet.  Bake the wing pieces in the preheated oven for about 20 minutes.  Rotate the pan and bake an additional 20 minutes or until crispy.
  4. Once the wings come out of the oven, place the baking sheet on a rack to cool.
  5. Prepare the sauce:  In a small sauce pot set over medium-low heat, combine the rice wine vinegar, sugar, garlic, GF soy sauce, sesame oil, orange zest and juice and grated ginger.  Bring the mixture to a low simmer stirring frequently.  Once the mixture boils, turn down the heat and add the corn starch/water mixture.  Bring the sauce back to a simmer.  Cook until the desired thickness and remove from the heat.  Stir in the honey and pepper flakes if using. Reserve about a 1/4 cup of the sauce for dipping.
  6. Place the cooked wing pieces into a large bowl, add your hot sauce and toss to coat.  Serve immediately with reserved sauce and celery pieces!
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