- 2 lbs 900 g chicken wings
- 1½ teaspoons 1½ teaspoons sea salt
- ¾ cup 180 ml coconut aminos
- ¼ teaspoon ¼ teaspoon ground ginger
- ¼ teaspoon ¼ teaspoon onion powder
- ¼ teaspoon ¼ teaspoon garlic powder
- ¼ teaspoon ¼ teaspoon chili flakes
- Preheat oven to 450°F (230°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).
- Sprinkle the wings liberally with fine Pink Himalayan Sea Salt (or salt of your choice).
- Bake the wings for 45 minutes.
- When the wings have 12 minutes left to bake, start the sauce.
- Heat a medium to large skillet over medium heat, and add the coconut aminos.
- Add the ginger powder, garlic powder, onion powder, and red pepper flakes (if desired). 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. Want to kick the umami up a notch? A few drops of your favorite fish sauce should do the trick.
About This Recipe
The recipe is from 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.