Enjoy these delicious Paleo Sticky Asian Wings that are packed with flavor and perfect for a healthy meal or appetizer. The sticky sauce is sweet, savory, and slightly spicy, making these wings irresistible.
Ingredients: 2 pounds chicken wings. 1/4 cup coconut aminos. 2 tablespoons honey. 2 tablespoons apple cider vinegar. 1 tablespoon fresh ginger, minced. 1 tablespoon garlic, minced. 1/2 teaspoon red pepper flakes. 1 tablespoon olive oil. Salt and pepper, to taste. Chopped green onions and sesame seeds for garnish.
Instructions: Set the oven temperature to 400F 200C. Olive oil, honey, apple cider vinegar, minced garlic and ginger, red pepper flakes, and coconut aminos should all be combined in a bowl. To make the sticky Asian sauce, thoroughly mix. Add salt and pepper to the chicken wings for seasoning. To ensure even coating, toss the chicken wings in half of the prepared sauce. To improve air circulation, place a wire rack on top of a baking sheet or place the chicken wings on a sheet of parchment paper. Bake the chicken wings for 30 to 35 minutes, or until they are cooked through and crispy. For even cooking, you can flip them over halfway through. Simmer the remaining sauce in a small saucepan over low heat until it thickens slightly while the wings are baking. When the wings are done, take them out of the oven and liberally coat them with the thickened sauce. To caramelize the sauce and make the wings extra sticky, return the wings to the oven and broil them for two to three minutes on high. Watch carefully to avoid burning. After taking the wings out of the oven, sprinkle some sesame seeds and chopped green onions on top, and serve them hot.
