Sticky Sesame Teriyaki Chicken Wings
Ingredients
The chicken wings
-
2
pounds
chicken wings and/or drumettes
-
3
pounds
whole chicken wings
The seasoning
-
1
teaspoon
coarse sea salt
-
½
teaspoon
freshly ground black pepper
The sauce
-
2
tablespoons
melted coconut oil or fat of choice
-
2
cloves
garlic, minced
-
1
teaspoon
grated fresh ginger
-
½
cup
coconut aminos
-
3
tablespoons
honey
-
1
tablespoon
chili sauce or sriracha
-
1
teaspoon
sesame oil
-
½
teaspoon
fish sauce
The toppings
-
½
cup
raw cashews, roughly chopped
-
2
tablespoons
toasted sesame seeds
-
1
scallion
sliced for garnish
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with foil and a wire rack.
- If using whole wings, break them down into sections: wing and drumette.
- Season the wings with salt and pepper and toss to coat evenly.
- Arrange the wings on the wire rack and bake for 50 minutes until crispy, rotating halfway.
- While the wings bake, heat coconut oil in a saucepan and sauté garlic and ginger until fragrant.
- Add coconut aminos, honey, chili sauce, sesame oil, and fish sauce to the saucepan and simmer until reduced.
- Toast the cashews in a frying pan until golden brown.
- Once the wings are done, toss them in the sauce until well coated.
- Serve the wings on a platter, garnished with sesame seeds, scallions, and cashews.
Nutrition Facts (estimated)
Servings
6
Calories
431
Total fat
24g
Total carbohydrates
9g
Total protein
18g
Sodium
mg
Cholesterol
mg
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