Paleo Teriyaki Chicken Wings
Perfectly crispy and irresistibly sticky, these Paleo Teriyaki Chicken Wings are a wholesome twist on a classic favorite. This recipe swaps traditional soy sauce for coconut aminos, making it gluten-free and paleo-friendly, while deliciously balancing sweet honey and tangy apple cider vinegar for an authentic teriyaki taste. Infused with fresh ginger and garlic, the savory homemade sauce thickens beautifully thanks to arrowroot powder, creating the ideal coating for juicy baked wings. Whether you're hosting a game day feast or craving a crowd-pleasing appetizer, these tender wings are ready in under an hour and can be topped with toasted sesame seeds and fresh green onions for a restaurant-worthy finish. Healthy, flavorful, and easy to whip up, this recipe is guaranteed to be a hit at any table!
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Recipe Information
Ingredients
- 2 pounds chicken wings (whole or separated into drumettes and flats)
- 1 cup coconut aminos
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 1 tablespoon avocado oil (or another paleo-friendly oil)
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons green onions, sliced thinly (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with avocado oil.
Pat the chicken wings dry with paper towels and place them on the prepared baking sheet. Brush them lightly with avocado oil.
Bake the wings in the preheated oven for 35-40 minutes, flipping halfway through, until the skin is crispy and golden brown.
While the wings bake, prepare the paleo teriyaki sauce. In a small saucepan, combine the coconut aminos, honey, apple cider vinegar, grated ginger, and minced garlic over medium heat. Stir well and bring the mixture to a gentle simmer.
In a small bowl, whisk the arrowroot powder with the water to create a slurry. Slowly add this mixture to the simmering sauce, whisking constantly to avoid lumps. Continue stirring until the sauce thickens to your desired consistency, about 2-3 minutes. Remove from heat.
Once the chicken wings are done baking, remove them from the oven and place them in a large mixing bowl.
Pour the teriyaki sauce over the wings and toss until all the wings are evenly coated with the sauce.
Transfer the coated wings to a serving platter. Sprinkle with sesame seeds and sliced green onions if desired.
Serve immediately and enjoy your sticky, flavorful Paleo Teriyaki Chicken Wings!
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 5011 mg | 218% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 82.4 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 213 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
