Ingredients
Scale
For the wings
- 2 lbs chicken wings
- Salt & pepper (omit pepper for AIP)
- 2 tsp baking powder
- 2 tbsp avocado oil
For the sauce
- 1/2 cup coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp chicken broth
- 2 tbsp blackstrap molasses
- 1 tsp coconut sugar
- 2 tsp garlic powder
- 1/2 tsp ginger
- 2 tsp arrowroot starch
For topping
- Green onion, chopped
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Add the chicken wings to a large bowl and pat them dry. Season with salt and pepper and toss with baking powder until coated.
- Add the chicken wings to the baking sheet and top with avocado oil. Transfer to the oven and bake in the preheated oven for 35-40 minutes, flipping halfway through. The wings should be cooked through and crisp.
- About 10 minutes before the wings are finished cooking, combine the ingredients for the sauce in a medium sauce pot. Whisk together. Transfer to the stovetop and bring to a simmer for 3-5 minutes or until the sauce thickens and slightly reduces. Remove from the heat. Reserve about 1/4 cup of sauce on the side for dipping.
- Add the cooked wings to a clean bowl and pour the sauce over the wings. Toss to coat.
- Serve the wings topped with green onion and sauce on the side.
Notes
All nutrition facts are estimations and will vary.
- Prep Time: 10
- Cook Time: 35
- Category: Appetizers
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Fat: 10.9g
- Carbohydrates: 59.8g
- Fiber: 0.4g
- Protein: 5.1g