This healthy wing recipe has delicious Asian inspired flavors for sweet and sticky sesame ginger wings. Gluten free, dairy free, paleo, and Whole30, they’re a perfect healthy Whole30 appetizer for game day or a simple weeknight meal.
Sesame Chicken Wings
Lately I’ve been on a wings kick. I’m not sure why I don’t make them more often. They’re so easy to make, inexpensive, flavorful, and you can spice them several different ways without putting a ton of effort into it. Even though these sesame ginger wings were originally meant to be a big game day appetizer recipe, I can’t help but put them into our weeknight rotation in some way.
They actually make a perfect weeknight meal because it’s a really hands-off meal. All the time is spent baking while only about 5-10 minutes is meant for making the sauce and measuring ingredients.
This healthy recipe for ginger sesame chicken wings is my personal favorite wing flavor, but you could also bake them the same way and toss them with a little bit of Frank’s Red Hot Sauce for a traditional wing dinner.
A lot of the recipes out there for Asian style wings have added sugar or are filled with ingredients that aren’t particularly migraine safe. In fact, these wings fit the Whole30 and Paleo diet if you’re looking for something healthy but indulgent.
Coconut aminos, not to be confused with liquid aminos, is naturally on the sweeter side, so I find added sugar isn’t even necessary. If you’re new to a migraine diet, coconut aminos are still questionable, but they’re a preferred option to soy or liquid aminos. Many find they can tolerate them quite well.
Sesame Ginger Wing Sauce
This sauce should thicken up by simmering a few minutes and then letting it cool. If you find yours is still quite thin, don’t worry. Stirring in about 1/4 teaspoon of arrowroot starch or any gluten free starch should help to thicken it enough to coat the wings.
To make life a little bit easier, you can add pre-toasted sesame seeds rather than toasting your own on the stovetop.
Cooking Times for Sesame Ginger Wings
The only downside of chicken wings when they’re homemade? These do have to cook in the oven for a while – forty minutes approximately. But most of the time is really hands off which makes them still perfect for a weeknight meal.
If you like yours a little more browned and crispy (which I do), I like to turn my broiler on high at the end of the cooking time and place the sheet pan on an upper rack, at least 6-10 inches away. This allows for them to get a little more browned on the edges, but it’s entirely optional. Either way is delicious.
Healthy (Whole 30/Paleo) and easy to make, these sticky and slightly sweet sesame chicken wings will be a hit at your next party. Serves 2 for a full meal or 4-6 as an appetizer.
- 2 lbs fresh chicken wingettes or drumettes
- 1/2 tsp kosher salt
- 1/4 cup coconut aminos
- 2 tsp white vinegar
- 1 garlic clove, chopped
- 2 tsp toasted sesame oil
- 1/2 tsp dried ginger powder
- 1 tbsp toasted sesame seeds
- 1-2 green onions, chopped
Preheat oven to 425 degrees. Place an oven safe cooling rack over a baking sheet covered with tin foil. Either spray or rub a little bit of oil on top of the rack (olive oil is fine). Place fresh wing pieces on top of the cooling rack and sprinkle with kosher salt. Bake for 20 minutes, then flip wings and bake another 20 minutes.
Meanwhile make the sauce by placing all the ingredients except the sesame seeds and green onion in a small pan. Over medium heat, bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat.
Once the wings are cooked, remove them from the rack and toss them with the sauce, toasted sesame seeds, and green onion. Serve immediately!
- If you prefer your wings a little more brown and crispy, broil on high for another 2-3 minutes on each side before tossing in the sauce.