Gluten Free Teriyaki Wings with Rice and Steamed Veggies

When I was diagnosed Celiac, I thought I'd be saying good-bye to beloved teriyaki sauce.  But thank goodness, there are yummy gluten free choices for this family favorite.  Just be sure the label clearly says "Gluten Free" because traditional teriyaki is not.

Ingredients:

1 lb. thawed/fresh chicken wings
1-2 servings Jasmine Rice
 (GF) Teriyaki Sauce
1-2 servings Fresh Broccoli and Carrots
Paprika
Salt
Pepper
Turmeric (optional)
1 c. chicken broth (optional)

Directions:

1. Preheat the oven to 350 degrees. **these wings would be great in a rotisserie, as well, if you have one.
2. Sprinkle wings with paprika, salt, pepper, and turmeric to season.
3. In a bowl, toss wings in teriyaki sauce to coat.
4. Bake chicken for about 30-35 minutes.
5.Once you put the chicken in, cook the rice per instructions on the package.  I like to replace the water with chicken broth because it makes the rice more flavorful.
6. Boil water in a steamer pot for your veggies.
7. When the chicken is done, brush with another layer of sauce.
8. Broil chicken for about 2-4 minutes to give it a nice crispy outside.
9. While the chicken broils, steam veggies.
10. Enjoy!