GINGER PALEAKI WINGS

I’ve always made my own teriyaki sauce, soy & brown sugar, it’s not hard.  Since eating gluten-free as well as Paleo, I’ve come up with my own version of teriyaki sauce that seems to be a hit with my family called Paleaki.   Made without brown sugar or soy, it’s super easy and can be made in a pinch.

  • 1 lb chicken wings
  • 2 tsp ground ginger
  • 1/4 tsp sea salt 
  • 1/2 c coconut amino’s
  • 1 c water
  • 1 Tbsp raw honey
  • 2 tsp fresh orange juice
  • 1 tsp fresh ginger, grated
  • 1/2 tsp tapioca starch
  • sesame seeds (optional)

STEP 1 – COOK THE CHICKEN

  1. Pre-heat oven to 375F; line a baking sheet with foil and lightly grease.
  2. In large bowl, season the chicken wings with the ground ginger and salt.
  3. Place wings on baking sheet and cook for 15 minutes, flip and cook for another 10-15 or until golden brown.

STEP 2 – MAKE THE PALEAKI SAUCE WHILE CHICKEN IS COOKING

  1. Place the coconut amino’s, honey, orange juice, ginger and 1/2 cup water in sauce pan and cook over medium heat. 
  2. In a small bowl, mix tapioca starch and remaining water and whisk until the tapioca starch is completely dissolved. Add the mixture to the sauce.
  3. Continue to cook sauce over medium heat for 5 minutes, occasionally stirring to avoid burning. Remove from heat.

STEP 3 – COAT THE WINGS

  1. Keeping the wings on the lined baking sheet (just so there’s one less dish to clean), evenly coat sauce over wings.

STEP 4 – EAT THE WINGS

  1. Plate the wings and sprinkle with sesame seeds.
  2. EAT!
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