Baking soda makes these wings crispy. If you want spicier wings, add sub some of the chili sauce with more sriracha!
- 2 pounds chicken wings
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground garlic
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon coconut aminos or tamari
- 1 teaspoon fish sauce
- 2 tablespoons sugar free sriracha
- 2 tablespoons sugar free chili sauce
- 1/4 cup coconut sugar
- 2 teaspoons arrowroot powder
- 1 teaspoon lemon juice
- Sesame seeds, for garnish
- Sliced scallions, for garnish
- Preheat the oven to 250 degrees F and place a wire rack above a large baking sheet. Pat the chicken wings as dry as you can with a paper towel or cloth. Combine ginger, garlic, salt, and baking soda in a large bowl. Add the chicken wings to the bowl and toss to coat evenly. Line the chicken wings in a single row on the wire rack.
- Bake for 25 minutes, then increase the temperature to 500 degrees F and continue to bake for another 30 minutes, flipping once halfway through with kitchen tongs. Remove from the oven and let cool for 5 minutes before tossing them in the sauce.
- While the chicken wings are baking, combine the rice vinegar, coconut aminos, fish sauce, sriracha, chili sauce, coconut powder, and arrowroot powder in a saucepan. Bring to a boil, stirring frequently, then immediately reduce heat to a simmer. Continue to simmer, stirring often, for about 5 minutes or until the sauce has thickened to your liking (it will continue to thicken slightly as it cools). Stir in the lemon juice and set aside until wings are done. Add the wings to the pot and stir until they’re coated. Garnish with sesame seeds and scallions, then serve.
Keywords: baked chicken wings, paleo chicken wings, gluten free chicken wings