Jalapeño Kitchen

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Craving crispy, flavor-packed wings without the soy or gluten? These Soy & Gluten Free Thai Chili Sesame Wings deliver all the sticky, savory heat you love with none of the ingredients you don’t. Perfect for game day, weeknight dinners, or your next backyard BBQ, this easy recipe features a blend of Thai chili sauce, coconut aminos, and sesame oil, all coating oven baked wings with a crave worthy crunch. Ready in under an hour, these wings are a must try for anyone looking for a delicious gluten free and soy free chicken wing recipe that brings the heat without the hassle.

The Inspiration

This soy free and gluten free chicken wing recipe came together after I spotted a half-used jar of Thai chili sauce in the fridge and decided it was time to put it to good use. Since going soy free, I’ve been experimenting with new ways to recreate the umami-packed flavors I used to love in soy-based dishes. Wings always felt a little intimidating to make at home, but I was surprised by how easy they actually are. With just a simple seasoning, some time in the oven, and a quick homemade sauce, these Thai Chili Sesame Wings came out perfectly crispy and full of flavor.

By swapping soy sauce for coconut aminos and using arrowroot powder to thicken the sauce, I was able to keep the recipe both gluten free and soy free without sacrificing taste. The Thai chili sauce adds just the right kick of heat and sweetness, balanced by the nutty richness of sesame oil. Finished under the broiler for extra crisp and topped with fresh green onions and chives, these wings are a must-try. Whether you’re planning a weeknight dinner, a party appetizer, or a standout dish for your next BBQ, these easy gluten free Thai chili wings deliver big flavor with minimal effort. If you’re looking for another appetizer recipe, try my Superfood Potato Skin Bar with Lentil Telepathy!

Kitchenware you’ll need:

• Baking Sheet: You’ll need a baking sheet to bake your Thai Chili Sesame Wings.
• Mixing Bowls: I like to use these mixing bowls for seasoning my chicken and for mixing the sauce! I love that they come in multiple sizes and have lids so you can use them as food storage as well!
• Saucepan: I like to throw my sauce in over the stove for a few minutes to ensure it thickens up before coating the chicken!

Additions and Substitutions for Thai Chili Sesame Wings

One of the best things about this Soy & Gluten-Free Thai Chili Sesame Wings recipe is how easy it is to customize. Whether you’re working with what you have on hand or looking to switch things up, here are some simple additions and substitutions that keep the flavor strong and the ingredients clean.

Additions:

• Crushed garlic or garlic powder: Add a clove or two of minced garlic to the sauce for extra depth.
• Fresh grated ginger: A teaspoon of fresh ginger brings a zesty brightness that pairs perfectly with the Thai chili flavor.
• Sesame seeds: Sprinkle toasted sesame seeds on top for added crunch and visual appeal.
• Lime juice: A squeeze of lime right before serving enhances the sweet and spicy balance.
• Cilantro: For a fresh, herbaceous finish, toss some chopped cilantro over the wings just before serving.

Substitutions:

• Arrowroot powder: Tapioca starch or cornstarch work well as thickening agents if arrowroot isn’t available.
• Thai chili sauce: If you’re avoiding added sugars or prefer to make your own, try a homemade blend using chili paste, a touch of honey or maple syrup, and vinegar.
• Chicken thighs or drumsticks: Not a fan of wings? The sauce works just as well on other cuts of chicken—just adjust the cooking time accordingly.

These tweaks make it easy to tailor this Soy & Gluten-Free Thai Chili Sesame Wings recipe to your taste while keeping it accessible for different dietary needs.

Step-by-Step Directions: Soy Free & Gluten Free Thai Chili Sesame Wings

Making these Soy Free & Gluten Free Thai Chili Sesame Wings at home is easier than you might think. With just a few simple ingredients and a straightforward process, you’ll have crispy, flavorful wings that are perfect for dinner, parties, or BBQs. Here’s how to make them step by step:

Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). For crispy wings, line a baking sheet with parchment paper or use a wire rack.

Step 2: Prep the Wings
Pat 1 lb of chicken wings dry with a paper towel to ensure they get extra crispy when baking. Place the wings in a bowl and toss them with 2 teaspoons of umami seasoning and 2 teaspoons of baking powder. The baking powder helps achieve that perfect crispy texture without frying.

Step 3: Bake the Wings
Arrange the wings in a single layer on your prepared baking sheet. Bake the wings for 17 minutes, flip them, and bake for another 17 minutes. This two-step baking process ensures even crispiness.

Step 4: Make the Sauce
While the wings are baking, prepare the soy free Thai chili sesame sauce. In a small saucepan over low to medium heat, combine:

• 1/3 cup Thai chili sauce
• 2 tablespoons coconut aminos
• 2 tablespoons sesame oil
• 1 tablespoon arrowroot powder

Stir continuously for 3 to 4 minutes until the sauce is smooth and slightly thickened.

Step 5: Toss & Broil
Once the wings are done baking, increase the oven temperature to broil. Transfer the wings to a mixing bowl and toss them in the warm sauce until they are evenly coated. Return the wings to the baking sheet and broil for 2 to 4 minutes per side, or until your desired crispiness is reached.

Step 6: Garnish and Serve
Plate the wings and top with 1/4 cup sliced green onions and 1 tablespoon sliced chives. Serve immediately and enjoy your gluten free Thai chili sesame wings!

These easy gluten free chicken wings are a perfect dish for any occasion, whether it’s a weeknight dinner or your next BBQ. The step-by-step instructions make it simple to create crispy Thai chili wings at home, with no frying and without sacrificing flavor.

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FAQ: Soy Free & Gluten Free Thai Chili Sesame Wings

1. Can I make these wings ahead of time?
Yes, you can prep the wings and bake them in advance. Simply store the baked wings in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, just toss them in the sauce and broil for a few minutes to re-crisp them.

2. Can I use other cuts of chicken instead of wings?
Absolutely! This recipe works well with chicken thighs or drumsticks. Adjust the cooking time accordingly, as these cuts may take a bit longer to cook through.

3. What can I substitute for coconut aminos?
If you’re not soy free, you can use low-sodium soy sauce or tamari (for gluten free). If you prefer a sweeter option, try liquid aminos or Bragg’s aminos, though it may change the flavor slightly. To avoid soy and coconut altogether, you can omit entirely.

4. Can I make this recipe spicier?
Yes! If you like extra heat, you can increase the amount of Thai chili sauce or add a pinch of red pepper flakes to the sauce. You could also mix in a bit of sriracha for an added kick.

5. How do I get the wings extra crispy?
Pat the wings dry with paper towels before seasoning to remove excess moisture, and use baking powder to help crisp up the skin while baking. Make sure to broil them for a few minutes at the end to get that perfect crispy finish.

6. Can I make these wings in an air fryer or on the grill?
Yes, you can! I haven’t tried these variations yet, so please not cook times will vary!

7. Can I make the sauce ahead of time?
You can prepare the sauce ahead of time and store it in an airtight container in the fridge for up to a week. Just reheat it gently on the stove before tossing with the wings.

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