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 weren’t originally meant to be a Super Bowl recipe, I can’t help but put them into our weeknight rotation in some way. This healthy recipe for ginger sesame wings is my personal favorite, 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 Whole 30 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.
The only downside? 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. Enjoy!
Healthy (Whole 30/Paleo) and easy to make, these sticky and slightly sweet 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!