This recipe is from Juli Bauer's Paleo Cookbook – published here with permission.
I love these damn wings. There's no denying it. It's hard to pick a favorite recipe in a cookbook that you created yourself, but I'll put this one in my top five. The wings get super crispy, and the sauce is super saucy. It's just magical. Remember about licking your fingers though; we went over this on page 33.
Sticky Sesame Teriyaki Chicken Wings from Juli Bauer's Paleo Cookbook
- 2 pounds chicken wings and/or drumsticks
- 1 teaspoon coarse sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons melted coconut oil, butter, or ghee
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup coconut aminos
- 3 tablespoons honey
- 1 tablespoon chili sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 1/2 cup raw cashews, roughly chopped
- 2 tablespoons sesame seeds
- 1 scallion, sliced, for garnish
Place an oven rack in the top position and preheat the oven to 400 degrees. Line a baking sheet with foil and place a wire rack on top.
Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
Reduce the heat to medium-low and add the coconut aminos., honey, chili sauce, sesame oil, and fish sauce. Bring to a slow boil, reduce heat, and let the sauce reduce, whisking a couple times to keep it from burning. Once the sauce has reduced by about one third and coats the back of a spoon, pour into a large mixing bowl.
In a small saute pan over medium heat, toast the cashews until browned, tossing them for less than 10 minuets to keep them from burning.
Add the crispy wings to the bowl with the sauce and toss to coat. Place the wings on a large serving plate and pour any remaining sauce over the wings. Sprinkle with the sesame seeds, then garnish with the toasted cashews and sliced scallion.
This recipe and over 100 others can be found in Juli Bauer's Paleo Cookbook!