Paleo Yangnyeom Chicken
Indulge in the irresistible flavors of Paleo Yangnyeom Chicken, a healthier twist on the beloved Korean fried chicken dish! This recipe delivers satisfyingly crispy chicken wings or drumettes, lightly coated in arrowroot starch for a grain-free crunch. The star of the show is the sticky, spicy-sweet sauce, made with wholesome ingredients like coconut aminos, honey, fresh garlic, and fiery gochugaru. Perfectly baked until golden and glazed in the tangy sauce, this paleo-friendly recipe is a celebration of bold Korean flavors without gluten or refined sugar. Ready in just 40 minutes, it’s an easy option for busy weeknights or gatherings. Garnish with chopped green onions and sesame seeds for an extra touch of flavor, and serve hot for a dish that will have everyone licking their fingers!
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Recipe Information
Ingredients
- 1.5 lbs chicken wings or drumettes
- 0.5 cup arrowroot starch
- 0.25 cup coconut aminos
- 3 tbsp honey
- 2 tbsp gochugaru (Korean chili flakes) or crushed red pepper flakes
- 3 cloves fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 0.5 tsp ground black pepper
- 4 tbsp cooking fat of choice (like avocado oil or coconut oil)
- 2 tbsp green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
Pat the chicken wings or drumettes dry with a paper towel and season them with sea salt and black pepper.
Place the arrowroot starch in a shallow dish and coat each piece of chicken lightly, shaking off any excess starch.
Heat a large skillet over medium heat and add 2 tablespoons of your cooking fat of choice. Sear the chicken in batches until golden brown on each side, about 2-3 minutes per side. Add more cooking fat as needed for subsequent batches.
Once seared, transfer the chicken to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, flipping halfway through, until cooked through and crispy.
While the chicken bakes, prepare the sauce: In a small bowl, whisk together coconut aminos, honey, gochugaru, minced garlic, grated ginger, sesame oil, and apple cider vinegar.
In a clean skillet or saucepan, heat 1 tablespoon of your cooking fat over medium heat. Pour in the sauce mixture and simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Once the chicken is done baking, transfer it to the skillet with the sauce. Toss the chicken in the sauce until fully coated.
Serve hot, garnished with chopped green onions and toasted sesame seeds if desired. Enjoy your Paleo Yangnyeom Chicken!
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 16.6 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 388 mg | 8% | |
*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.
