Baked Tahi Chili Guava Chicken Wings with Cucumber Raita - Gluten Free
- 07 Nov, 2025
- Posted by: Gluten Free Magazine
Baked Thai Chili Guava Chicken Wings with Cucumber Raita - Gluten Free
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Category
appetizers
Servings
12–14 servings (2–3 wings per person as an appetizer)
Ingredients
1 cup plain Greek yogurt
½ cup cucumber, finely grated and squeezed of excess liquid
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon honey
Pinch of kosher or fine sea salt and black pepper
6–7 pounds chicken wings (drums and flats)
3 tablespoons baking powder
1½ teaspoons Kosher or fine sea salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
1½ cups Terrapin Ridge Farms Thai Chili Guava Jam
2 tablespoons tamari, gluten-free soy sauce, or coconut aminos
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon fresh grated ginger
Optional garnish: toasted sesame seeds and sliced green onions
For Cucumber Raita
For the wings:
For the Sauce:
Directions
Prepare the cucumber yogurt sauce:
In a small bowl, stir together Greek yogurt, cucumber, mint, cilantro, honey, salt, and pepper.
Chill at least 20 minutes before serving.
Prepare the wings and sauce:
Preheat oven to 425°F (220°C). Line two large sheet pans with parchment paper and place wire racks on top (this ensures air circulation for crispiness).
Pat wings completely dry with paper towels. Toss with baking powder, salt, garlic powder, smoked paprika, and black pepper until evenly coated.
Arrange wings in a single layer on the racks, leaving space between each piece. Bake for 30–45 minutes (depending on size), flipping halfway through, until wings are golden brown and crispy.
While wings bake, combine Thai Chili Guava Jam, tamari, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Heat over medium, stirring until smooth and slightly thickened (5–6 minutes).
Transfer baked wings to a large mixing bowl. Pour sauce over and toss until fully coated. Arrange on a serving platter and sprinkle with sesame seeds and green onions if desired. Serve with Cucumber Raita.
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