Gluten-Free, Soy-Free, Dairy-Free
Servings: 2-3 Total Time: 1 hr 15 min. Active Time: 15-20 min.
1.5 lbs chicken wings, room temp with wing and drumette separated. (Using both hands twist and snap the joint between the drum and the wing. Then slice the skin between the drum and wing and then slice completely through the gap between the joints)
2 teaspoons baking powder (non-aluminum)
1 teaspoon fine sea salt
1/2 teaspoon black pepper
2 green onions, thinly sliced on an angle
1/3 cup tamari, or No Soy Sauce
1/4 cup maple syrup
2 inch piece of fresh ginger, grated
1 tablespoon toasted sesame oil, or olive oil
1 tablespoon sriracha or chili garlic paste
1 teaspoon lemongrass paste
1 tablespoon garlic, minced
pinch of salt and pepper
4 broccoli stalks*
2 carrots, julienned*
1/4 red cabbage, thinly sliced*
sesame seeds for garnish
*alternatively, you can use a pre-cut bag of broccoli slaw or other slaw
1/4 cup tamari or No Soy Sauce
1/4 cup toasted sesame oil, or olive oil
1 tbsp maple syrup
1 inch piece of ginger grated
1 tablespoon rice vinegar, or apple cider vinegar
1 teaspoon sriracha or chiili garlic paste
pinch of salt
1. Preheat oven to 250 F.
2. Toss VERY dry wings with baking powder, salt, and pepper. Shake any excess off. Place onto a parchment lined baking sheet.
3. Roast for 20 minutes. Turn up heat to 425 F. Rotate and cook for another 30 minutes or until browned and crispy. While they are cooking make the slaw/sauce.
4. Whisk together all the slaw dressing ingredients in a large bowl. Then toss the veggies and sesame seeds in the slaw dressing. Cover and place in the fridge for at least 30 minutes.
5. Whisk together all the wing sauce ingredients. About 15 minutes before the wings are done, place the sauce in a small sauce pot over medium-high heat.
6. Stir sauce with heat proof spatula. Bring to a boil. Reduce heat to a simmer and let simmer for about 8-10 minutes or until reduced by half. Then remove from heat.
7. The wings should rest outside the oven for about 5 minutes before tossing in the sauce. The easiest way to evenly coat with sauce is in a big salad bowl. Place all the sauce on the bottom of the bowl. Toss the wings and add some extra sesame seeds.
8. Take the slaw out of the fridge, give it a toss and serve alongside the wings.
Enjoy these finger–lickin' wings and let me know if you made them, liked them, etc. in the comments!