22 August, 2016
Juli Bauer’s Sticky Sesame Teriyaki Chicken Wings
Posted in : Asian, Chicken, Nomnompaleo.com, Organic, Paleo on by : wendland99Serves 4
Ingredients
- 2 pounds chicken wings and/or drumettes or 3 pounds whole chicken wings
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons melted coconut oil or fat of choice
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- ½ cup coconut aminos
- 3 tablepoons honey
- 1 tablespoon chili sauce or sriracha
- 1 teaspoon sesame oil
- ½ teaspoon fish sauce
- ½ cup raw cashews, roughly chopped
- 2 tablespoons toasted sesame seeds
- 1 scallion, sliced for garnish
Method:
Preheat your oven to 400°F with the oven rack in the top position. Line a baking sheet with foil and place a wire rack on top. (Note: When I shot these photos, I neglected to line the baking sheet with foil. I lived to regret it.)
Next, grab your wings!
I like to buy whole chicken wings ’cause they’re normally a little cheaper than the individual wings and/or drumettes. Plus, you can save the wingtips for bone broth. Some folks are unsure how to properly break down wings, so here’s how to do it:
Using a sharp chef’s knife, slice through the joint between the tip and the wing. If you make sure you’re cutting through the joint and not the bone, the knife will slide through pretty easily. Place the tips in sealed bag or container in the freezer for bone broth.
Next, use the tip of your knife to cut between the wing and the drumette until the joint is exposed.
Again, cut through the joint (not the bone) to split these two sections apart. If you hit the bone, re-position your knife. Yup—it’s that simple.
Repeat.
You can also trim the excess skin on the sides.
Ta da!
Place the wings and drumettes in a large bowl…
…and sprinkle with salt and pepper.
Toss the wings with your hands to ensure even seasoning.
Place the seasoned wings and drumettes in a single layer on the wire rack, and bake for 50 minutes or until crispy.
My oven has some hot spots, so I like to rotate the tray at the halfway point (~20 minutes).
While the chicken is cooking, make the sauce.
Heat the coconut oil in a large sauce pan over medium heat. Add the minced ginger (use a Microplane rasp grater) and garlic (a garlic press is optional, but awesome)…
…to the pot and cook until fragrant, about a minute. Measure out the rest of the sauce ingredients (coconut aminos, honey, chili sauce/sriracha, sesame oil, and fish sauce) and pour them into the pot. Decrease the heat to medium-low and bring to a simmer. Let the sauce reduce, whisking every so often to prevent burning.
When the sauce has reduced by about one third and coats the back of a spoon, pour the sauce into a large mixing bowl.
While the sauce is bubbling away, toast the cashews in a frying pan over medium heat. Toss them in the hot pan for about 10 minutes, or until golden brown.
Check on your chicken…
…and take them out of the oven when they’re crispy.
Prepare your garnishes (sliced scallions & toasted sesame seeds).
Add the wings to the sticky sauce and toss well.
Place the wings on a serving platter and sprinkle on the sesame seeds…
…scallions, and cashews.
Last step: Dig in!
Want more recipes like this one? Then go grab a copy of Juli Bauer’s Paleo Cookbook! Every time you spy it on your kitchen counter, you’ll be reminded to goof off, cook great food, dress better, and practice your pull-ups.
Source: Juli Bauer’s Sticky Sesame Teriyaki Chicken Wings | Award-Winning Paleo Recipes | Nom Nom Paleo®
