Sesame Ginger Chicken Wings – Whole30 and Paleo friendly. A great way to change up game-day wings or to have any night of the week. Perfect with cauliflower fried rice and/or some greens!
Lately, I’ve been on an Asian inspired kick when it comes to the dishes I’ve been making, and I don’t see an end in sight. Maybe it’s because I’m homesick and I tend to eat and do things that remind me of home whenever I feel this way. (Anyone else experience the post-holiday blues?) Well, I guess we can say this homesickness is working in my favor because I’ve been cooking up a storm!
I’m on a mission to make dishes that I had growing up or just remind me of home, and that’s where the inspiration for this sesame ginger chicken wings recipe came from. Back home, there’s this little hole-in-the-wall Chinese spot that has the best sesame-ginger chicken stir-fry. To spare you from another stir-fry recipe (we all know I love my stir-fry), I figured I’d turn it into a wing recipe! I mean, who doesn’t love chicken wings, right?!
I usually love having my sesame ginger chicken wings with a side of rice and greens, but since rice is out for the Whole30, cook up some cauliflower rice, saute some bok choy or broccolini in coconut aminos and fish sauce and call it a day. It’ll be a great meal you can have any night of the week!
Pro-tip: make double the sauce so you can pour some over the cauliflower rice or white rice (if you’re not Whole30-ing it). Trust me, you’re going to thank yourself for making extra. I know I did when I first made this recipe!
For my meal prep people: make the sauce but skip the arrowroot flour and heating it up. Pour it over your raw chicken and freeze. Once you’re ready to make make it, thaw it, pat it dry and roast. It’ll still be packed with lots of flavor!
Sesame Ginger Chicken Wings
Ingredients
- 2 lbs chicken wings
- 1 tbsp rice wine vinegar
- 2 tsp coconut aminos
- ½ tsp white pepper you can use black pepper if you don’t have white
Sesame Ginger Sauce
- ¼ cup chicken broth or stock
- 1 inch ginger peeled and grated
- ½ orange juiced
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp coconut aminos
- 2 tsp arrowroot flour
- 2 tsp cold water
- 1 tsp kosher salt
Instructions
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Combine rice wine vinegar, coconut aminos, white pepper and pour over chicken wings. Mix well, set aside and marinate for at least 30 minutes to an hour.
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Meanwhile, in a saucepan, add chicken broth, ginger, orange juice, coconut aminos and kosher salt. Whisk well and bring to a boil. While sauce is coming to a boil, mix arrowroot flour with water making sure there are no clumps.
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Whisk in arrowroot flour to saucepan and stir until sauce thickens (about a minute or two) then remove from heat. Add in sesame oil and sesame seeds, mix and set aside until ready to use.
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Preheat oven to highest setting or turn on your broiler. Line a baking sheet with parchment paper or aluminum foil and then place a wired baking rack on top. Lightly spray wired baking rack with cooking oil spray or cooking fat.
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Pat chicken dry and place on wired baking rack skin side down first. Make sure to leave space between each chicken wing. You may need two baking sheets or have to batch cook. Roast chicken wings for 20 minutes flipping halfway through. Cook until juices run clear and chicken wings are golden brown.
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In a large bowl, toss roasted chicken wings in sesame ginger sauce until well coated. Put chicken back on baking sheet and broil for 2-3 minutes or until skin crisps up. Garnish with extra sesame seeds and enjoy warm.
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