These paleo and keto sesame chicken wings are easy peasy to whip up! Plus, think extra flavorful (and sticky!) results.
Paleo & Keto Sesame Chicken Wings
Nice ‘N Sticky 🍯
Moist, tender, flavorful, sticky… absolutely wonderful. Too many adjectives to describe these finger-lickinly-good paleo and keto sesame chicken wings. Deliciously simple and easy to whip up!
To make them keto and paleo a couple adjustments were needed. You’ll need to use liquid aminos (love Bragg’s!) to replace the soy, and (if keto) xylitol to replace the honey. Though if paleo, you can of course simply go ahead and use some raw honey.
Now, given that xylitol isn’t a reducing sugar, you’ll need to throw in a thickener into the glaze to get that nice and sticky consistency. Either arrowroot or konjac root (i.e. glucomannan powder) work great for this.
Just be sure to make a slurry (i.e. mix thoroughly with water) before adding them to the glaze to avoid any clumping. And if you’re paleo, you can simply go ahead and leave out the thickener as the honey will reduce to give the glaze the naturally sticky consistency.
Oh, and if you can marinate the wings overnight all the better! Flavors truly will be at their peak. But, if needed, just a couple hours will do the trick.
Paleo & Keto Sesame Chicken Wings
- 1 1/2 kg chicken wingettes preferably higher-welfare or organic
- 4 tablespoons coconut aminos
- 4 tablespoons xylitol or Sukrin gold (and skip the molasses) and if paleo use honey
- 1 teaspoon blackstrap molasses optional
- 1 tablespoon freshly grated ginger
- 2 large cloves garlic ran through a press or grated
- 1 tablespoon sesame oil
- 2-3 teaspoons rice vinegar to taste
- dash cayenne pepper
- 1/2 teaspoon arrowroot starch or 1/4 teaspoon glucomannan powder for glaze
- 1 1/2 tablespoon sesame seeds lightly toasted
- 1-2 scallions finely chopped
- Rinse, pat dry chicken wingettes and place in a single layer in a rimmed tray (suitable for marinating). Set aside.
- Mix coconut aminos, sweetener, molasses (optional), ginger, garlic, sesame oil, rice vinegar and cayenne pepper in a medium bowl. Taste for seasoning and if need be add a pinch of kosher salt and adjust acidity with rice vinegar. Pour half of the sesame seasoning over the chicken and reserve the rest. Cover chicken, refrigerate, and marinate for at least two hours (preferably overnight!).
- Place oven rack in the upper third of the oven and preheat oven to 425°F/220°C. Line a rimmed baking tray with aluminum foil and lightly oil it.
- Place marinated chicken, along with the juices, in the prepared tray. Roast until cooked through, 35-40 minutes, flipping the wings half way through.
- Make the glaze while the wings are cooking. Place reserved marinade in a saucepan with 1/4 cup water and simmer for 15-20 minutes. Sieve out the ginger and garlic pieces and return to saucepan. If paleo and using honey, you can go ahead and skip the next step as your glaze will have reduced already. Once the glaze is simmering again, dissolve the arrowroot (or thickener of choice) in a couple tablespoons of water (i.e. make a slurry!). Pour the slurry into the sauce and mix until thoroughly combined. Continue to simmer until just thickened (the arrowroot will break down if overcooked). Keep in mind that the glaze will continue to thicken once off the heat.
- Pour the sesame glaze over the wings once they're cooked through and deep golden. Serve right away topped with sesame seeds and scallions.