This recipe has a major kick to it, so be warned. But they are so deliciously sweet at the same time.
I will definitely try this sauce with chicken breasts or drumsticks soon enough. Even though my absolute favorites are wings.
- 2 tsp tapioca starch
- 2 lbs chicken wings
- 2 tbs coconut oil
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 3 scallions, chopped
- 1/4 cup low sodium soy sauce*
- 1/2 cup honey
- juice from 2 limes
- 1 tbs sesame oil
- 2 tbs red pepper flakes
Preheat oven to 400 F.
In a small bowl, mix the tapioca starch with 1 tbs water and set aside.
Season the wings with salt and pepper to taste. Bake them in a baking dish for 25 minutes.
While that’s happening.. Heat the coconut oil in a medium saute pan and add the garlic, ginger and scallions whites. Cook for 30 seconds. Immediately stir in the soy sauce, honey, lime juice, sesame oil and chili flakes and bring to a simmer. Cook for one minute and then add the tapioca slurry. Cook the sauce for an additional 3-4 minutes, stirring constantly, until thickens. Remove from heat.
Lower oven to 350 F.
Pour sauce over wings and place back into oven for an additional 20-30 minutes or until wings are cooked through. Watch them towards the end to prevent the sauce from burning.
Yields 4 servings.
- Base recipe courtesy of Daphne Oz at The Chew.
- You can sub in cornstarch for the tapioca starch.
- If you want to take down the spicy factor, only add 1 tsp chili flakes (or whatever works for you).
- *To make this gluten free, sub in Tamari Sauce for the soy sauce.