Moist, tender, flavorful, sticky… absolutely wonderful. Too many adjectives to describe these finger-licking-good paleo and keto sesame chicken wings. Deliciously simple and easy to whip up…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 35 minutes ]
- 1 1/2 kg chicken wingettes preferably higher-welfare or organic
- 4 tablespoons coconut aminos
- 4 tablespoons xylitol or Sukrin gold (and skip the molasses) and if paleo use honey
- 1 teaspoon blackstrap molasses optional
- 1 tablespoon freshly grated ginger
- 2 large cloves garlic run through a press or grated
- 1 tablespoon sesame oil
- 2-3 teaspoons rice vinegar to taste
- dash cayenne pepper
- 1/2 teaspoon arrowroot starch or 1/4 teaspoon glucomannan powder for glaze
- 1 1/2 tablespoon sesame seeds lightly toasted
- 1-2 scallions finely chopped
- Rinse, pat dry chicken wingettes and place in a single layer in a rimmed tray (suitable for marinating). Set aside.
- Mix coconut
aminos, sweetener, molasses (optional), ginger, garlic, sesame oil, rice vinegar and cayenne pepper in a medium bowl.
- Taste for seasoning and if need adds a pinch of kosher salt and adjust acidity with rice vinegar.
- Pour half of the sesame seasoning over the chicken and reserve the rest.
- Cover chicken, refrigerate and marinate for at least two hours (preferably overnight!).
- Place oven rack in the upper third of the oven and preheat oven to 425°F/220°C. Line a rimmed baking tray with aluminum foil and lightly oil it.
- Place marinated chicken, along with the juices, in the prepared tray. Roast until cooked through, 35-40 minutes, flipping the wings halfway through.
- Make the glaze while the wings are cooking.
- Place reserved marinade in a saucepan with 1/4 cup water and simmer for 15-20 minutes.
- Sieve out the ginger and garlic pieces and return to saucepan.
- If paleo and using honey, you can go ahead and skip the next step as your glaze will have reduced already.
- Once the glaze is simmering again, dissolve the arrowroot (or thickener of choice) in a couple tablespoons of water (i.e. make a slurry!).
- Pour the slurry into the sauce and mix until thoroughly combined.
- Continue to simmer until just thickened (the arrowroot will break down if overcooked).
- Keep in mind that the glaze will continue to thicken once off the heat.
- Pour the sesame glaze over the wings once they’re cooked through and deep golden.
- Serve right away topped with sesame seeds and scallions.