Gluten-Free Asian Zing Chicken Wings Recipe
Of all the things I remember about the tiny apartment I grew up in, The Big Game Sunday picnics are up there. There wasn’t much room in the kitchen – well, any room, really – but Game Day Sunday was special. My mother would make sundry hors d’oeuvres, mostly the pre-packaged frozen kind, and we’d put a blanket out and sit on the floor of the living room and eat appetizers until we burst. Even though this version of a classic Game Day recipe is healthier and based on Paleo/Real Food way of eating, it is just as delicious and can help you create the same traditions with your family.
- 1½ - 2 pounds chicken wings pre-cut, rinsed and thoroughly dried
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut aminos
- 4 tablespoons honey
- 1 tablespoon sesame oil
- 1 garlic clove finely minced
- 1 teaspoon grated fresh ginger
- Pinch red pepper flakes
- ¼ teaspoon cayenne pepper omit for non-spicy
- 1 tablespoon sesame seeds
- 1 bunch scallions sliced thin (for garnish)
Preheat the oven to 425°F.
Coat the chicken wings with the arrowroot and place on a baking sheet. Bake for 30 minutes.
While baking, make the sauce. In a large bowl, mix the aminos, honey, sesame oil, garlic, ginger, red pepper flakes, and cayenne (if using) until combined. After 30 minutes, remove the chicken wings from the oven and, using tongs, coat each wing with the sauce and return to the baking sheet. Increase the oven to 450°F and cook an additional 10 minutes. They should be nice and crispy! Remove from oven, sprinkle the sesame seeds on top, and garnish with scallions.
May be frozen and reheated, if desired.
Check out the other delicious snacks from this spread:
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