This very well could be one of my favorite recipes I’ve ever shared on my blog, and it’s all because of this fabulous woman Juli Bauer from PaleOMG and her new cookbook Juli Bauer’s Paleo Cookbook.
I was lucky enough to spend some time with Juli during PaleoFX, where we ate at Picnik about 600 times, and lol’ed about picking out her book cover picture. Besides being an amazing blogger and recipe developer, Juli is one of the realest people I’ve met. Hence why she did the “whip-nae-nae” on Instagram.
When I received Juli Bauer’s Paleo Cookbook, I immediately put post-it notes on every mouth-watering recipe. These Sticky Sesame Teriyaki Chicken Wings were on the cover of the book, and she said they were her favorite so it seemed obvious where to start. (Although I was tempted to go with the Mango Margarita recipe…)
The recipe is pretty simple to follow, and what I love most about it is that you can use the sauce for wings, thighs, breasts, or legs! It doesn’t really matter. Also I was excited to be able to use legs and wings, because they’re usually much cheaper than breasts.
I definitely see myself using this recipe for an appetizer or main dish for a party. The best part about it is that no one would EVER know it’s Paleo. It’s exactly like the real thing! *CLAPS for Juli!*
If you are looking for more Paleo recipes, you should definitely check out Juli’s new book! You can buy it on Amazon, or win a free copy off of my Instagram (until September 6th!). Enjoy!
- 2 Lbs chicken wings and/or drumsticks
- 1 tsp coarse sea salt
- ½ tsp black pepper
- 2 Tbsp melted coconut oil, butter, or ghee
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ cup coconut aminos
- 3 tbsp honey
- 1 tbsp chili sauce
- 1 tsp sesame oil
- ½ tsp fish sauce
- ½ cup raw cashews, roughly chopped
- 2 tbsp sesame seeds
- 1 scallion, sliced, for garnish
- Place an oven rack in the top position and preheat the oven to 400 degrees. Line a baking sheet with foil and place a wire rack on top.
- Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
- While the wings are cooking, heat the coconut oil in a large saucepan over medium heat. Add the garlic and ginger and cook until fragrant, about 2 minuets.
- Reduce the heat to medium-low and add the coconut aminos., honey, chili sauce, sesame oil, and fish sauce. Bring to a slow boil, reduce heat, and let the sauce reduce, whisking a couple times to keep it from burning. Once the sauce has reduced by about one third and coats the back of a spoon, pour into a large mixing bowl.
- In a small saute pan over medium heat, toast the cashews until browned, tossing them for less than 10 minuets to keep them from burning.
- Add the crispy wings to the bowl with the sauce and toss to coat. Place the wings on a large serving plate and pour any remaining sauce over the wings. Sprinkle with the sesame seeds, then garnish with the toasted cashews and sliced scallion.
Nancy says
these muffins were incredible, moist and very filling, don’t even dare put butter on them. I swapped out 1/2 cup of the almond flour for 1/2 cup of almond meal and there was no noticeable difference. Thanks heaps.
Monica Bravo says
Hey Nancy! I think you commented on the wrong recipe, I’m assuming you meant the blueberry muffins! But either way, glad it worked!