Sweet and sticky chicken wings
- 2 lbs 900 g chicken wings
- ¼ cup 60 ml coconut aminos
- 2 tbsp 2 tbsp tamari soy sauce
- 1 tbsp 1 tbsp coconut oil
- ¼ tsp ¼ tsp ground ginger
- ¼ tsp ¼ tsp onion powder
- ¼ tsp ¼ tsp garlic powder
- ¼ tsp ¼ tsp chili flakes
- Preheat oven to 450°F (225°C).
- Place the wings with the thicker skin-side up on a rimmed baking sheet with wire racks. (The wire rack helps promote even cooking).
- Bake the wings for 40 minutes.
- When the wings have about 12 minutes left to bake, start making the sauce.
- Heat a medium to a large skillet over medium heat, and add the coconut aminos, soy sauce, coconut oil, and seasoning.
- Once the sauce comes to a simmer, begin stirring. Continue to stir periodically, adjusting the heat as needed to maintain a gentle simmer.
- Once the sauce has thickened slightly—as you stir it, it should take a few seconds for the sauce to fill back behind your spoon or spatula—you can reduce the heat to low while the wings finish cooking.
- Place the wings in a large heatproof bowl and pour the sauce over them. Stir to evenly coat with the sauce, and serve.
Break out the grill! A medium-low heat—with periodic flipping to ensure even cooking—should take about 30 minutes to cook the wings completely.
About This Recipe
The recipe is inspired by Primal Palate – reposted with permission.
Hayley and Bill at Primal Palate have written two cook books, Make it Paleo with over 200 grain-free recipes for any occasion, and Make it Paleo II, with more than 175 new grain-free recipes for the Primal Palate.