Serves 8
55 min
Sticky Asian Chicken Wings
Recipe GLPRf01cc26ab09a97
Crispy baked chicken wings coated in a savory-sweet sticky glaze made with coconut aminos, honey, sriracha, and garlic. These paleo and whole30-friendly wings are seasoned with a homemade grain-free baking powder blend and finished with toasted sesame seeds and fresh scallions for an irresistible Asian-inspired appetizer or main course.
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Ingredients
1 tablespoon cream of tartar
2 teaspoons Diamond Crystal kosher salt
1½ teaspoons baking soda
1½ teaspoons arrowroot starch
4 pounds chicken wings, separated into drumettes and flats
½ cup coconut aminos
2 tablespoons honey
1 tablespoon whole30-compliant sriracha sauce
3 garlic cloves, minced
1 teaspoon arrowroot starch (optional, for thickening)
2 tablespoons toasted sesame seeds
1 scallion, thinly sliced on the bias
Directions
Preheat your oven to 400°F in convection mode or 425°F in standard bake mode. Position one oven rack in the upper-middle area and another in the lower-middle area.
In a small bowl, combine the cream of tartar, kosher salt, baking soda, and the 1½ teaspoons of arrowroot starch. This mixture creates a grain-free baking powder substitute. Set aside.
Pat the chicken wings dry with paper towels until thoroughly dried. Transfer them to a large mixing bowl, then sprinkle the arrowroot-cream of tartar mixture over the wings. Toss vigorously until all wings are evenly coated.
Lightly grease two wire racks and position one rack on each rimmed baking sheet. Arrange the coated chicken wings in a single layer on the wire racks, making sure they are not overcrowded.
Place both sheets in the oven, with one on the upper rack and one on the lower rack. Bake for 20 minutes.
After 20 minutes, flip each wing over. Switch the position of the two baking sheets—move the top sheet to the lower rack and the lower sheet to the upper rack.
Continue baking for 20 to 25 additional minutes until the wings are golden brown and crispy. If the top sheet is browning too quickly, swap the sheets again halfway through this baking period.
While the wings finish baking, prepare the glaze. In a small saucepan, combine the coconut aminos, honey, sriracha sauce, and minced garlic. Bring the mixture to a boil over high heat.
Reduce the heat to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
If you prefer a thicker sauce, make a slurry by mixing 1 teaspoon of arrowroot starch with 1 teaspoon of water in a small bowl. Stir this slurry into the simmering sauce until it reaches your desired consistency. Remove from heat.
Transfer the sauce to a large bowl. Add the crispy baked wings and toss thoroughly until all wings are well coated with the sticky glaze.
Garnish the wings with toasted sesame seeds and sliced scallions. Serve immediately while the wings are warm and crispy.
