Go Back
+ servings
Paleo teriyaki Chicken wings
Print Recipe
5 — Votes 2 votes

Teriyaki Chicken Wings

These teriyaki chicken wings are perfectly crisp with a sticky, sweet, tangy glaze that everyone will love!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 4 servings
Author: Amber Goulden

Ingredients

For the wings:

For the Sauce:

Instructions

  • Preheat the oven to 400 F.
  • Season the chicken wings with salt and pepper. Place on a rimmed baking sheet, over a rack if you have one, and bake for one hour, until the skin is golden brown and crisp.
  • While the wings are cooking, place the coconut aminos in a large skillet over medium heat. Simmer for 8 to 10 minutes, until it  thickens enough to coat the back of a spoon. Scrape the thickened aminos into a bowl and stir in the vinegar, sesame oil, fish sauce, red pepper flakes, garlic powder, and ginger powder.
  • Toss the wings with the teriyaki sauce, garnish with sesame seeds, and serve!

Nutrition

Calories: 350kcal | Carbohydrates: 12g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1984mg | Potassium: 204mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg