Teriyaki-Style Chicken Wings Recipe
Teriyaki sauce that is Paleo tested and ready to eat? It is the kind you make at home with coconut aminos, pineapple juice and more than a hint of spice.
Servings 4 people
Calories 585kcal
Cost 8
Ingredients
- 2 lb. chicken wings raw
- ½ cup coconut aminos
- ¼ cup fresh pineapple juice
- 2 tbsp. raw honey
- 4 garlic cloves minced
- 1 tbsp. fresh ginger minced
- 1 tbsp. apple cider vinegar
- 1 tbsp. hot pepper sauce optional
- 1 tbsp. tapioca starch
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 425 F.
- Season the wings to taste with sea salt and freshly ground black pepper.Sea salt and freshly ground black pepper
- Place in the oven and bake for 20 to 25 minutes.
- Mix the coconut aminos, pineapple juice, honey, ginger, garlic, and hot pepper sauce in a saucepan and bring to a light boil over medium-high heat.½ cup coconut aminos, ¼ cup fresh pineapple juice, 2 tbsp. raw honey, 4 garlic cloves, 1 tbsp. fresh ginger, 1 tbsp. hot pepper sauce, 1 tbsp. apple cider vinegar
- Mix the tapioca starch with 1 tablespoon of water and pour into the sauce; whisk until the sauce thickens, 8 to 10 minutes.1 tbsp. tapioca starch
- Brush the chicken wings generously with the teriyaki sauce and put them back in the oven.2 lb. chicken wings
- Bake another 15 to 20 minutes, basting and turning with the remaining sauce every 5 to 6 minutes.
Nutrition
Calories: 585kcal | Carbohydrates: 19g | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 943mg | Potassium: 413mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 340IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg