Whole30 Teriyaki Chicken Wings
Elevate your snack game with these mouthwatering Whole30 Teriyaki Chicken Wings, a perfect blend of crispy, savory, and sweet flavors—all while staying completely Whole30 compliant. Baked to golden perfection and coated in a homemade teriyaki sauce made with coconut aminos, unsweetened pineapple juice, and a touch of garlic and ginger, these wings are a healthy twist on a beloved classic. The secret to their irresistible texture lies in baking them on a wire rack, ensuring even crispiness without the need for frying. Garnish with sesame seeds and fresh green onions for a visually stunning, flavor-packed appetizer or party treat. Whether you're meal-prepping, hosting game night, or craving a guilt-free indulgence, these teriyaki chicken wings are sure to be a hit! Perfect for those following Whole30, gluten-free, or paleo lifestyles.
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Recipe Information
Ingredients
- 2 pounds chicken wings
- 0.5 cup coconut aminos
- 0.25 cup pineapple juice (unsweetened)
- 2 tablespoons rice vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon ground ginger
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon avocado oil (or any Whole30-compliant cooking oil)
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 tablespoons green onions, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup, then place a wire rack on top to allow for even cooking of the chicken wings.
Pat the chicken wings dry with paper towels to ensure crispiness. Season them evenly with sea salt and black pepper.
Place the wings on the wire rack in a single layer. Brush them lightly with avocado oil.
Bake the chicken wings in the preheated oven for 35-40 minutes, turning them halfway through to ensure even cooking. The wings should be golden-brown and crispy when finished.
While the wings are baking, prepare the Whole30 teriyaki sauce. In a small saucepan over medium heat, combine the coconut aminos, pineapple juice, rice vinegar, minced garlic, and ground ginger. Stir well.
Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until it reduces slightly and the flavors meld together.
In a small bowl, mix the arrowroot powder with 1 tablespoon of water to create a slurry. Gradually whisk the slurry into the simmering sauce. Continue stirring until the sauce thickens to your desired consistency (1-2 minutes). Remove the sauce from heat and set it aside.
Once the wings are done baking, transfer them to a large bowl. Pour the prepared teriyaki sauce over the wings and toss to coat them evenly.
Serve the wings warm, garnished with sesame seeds and chopped green onions if desired. Enjoy!
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 51.2 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 8261 mg | 359% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 31.0 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1757 mg | 37% | |
*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.
