I’ve had these chicken wings in the freezer for a while unsure about when I was going to pull them out. For some reason, for me, wings signal some sort of special event; like an appetizer before a big football game, or something passed around at a cocktail party. Chicken wings, at least in our house, don’t get to be the main event very often or ever. Last night, we had no other meat in the freezer upstairs (and I was too lazy to go down to the basement to get something out of the chest freezer) so these wings got their shot at being the star of the show, for no special reason other than my unwillingness to walk down 13 steps to choose something else. I marinated them in a sweet sesame sauce in the fridge for a few hours before baking them and they came out absolutely delicious! I’ll have to remember to make an extra dozen next time because they didn’t last for any leftovers! Here’s how you make them:
- 1/2 cup coconut aminos
- 2 Tbs sesame oil (cold pressed)
- 2 Tbs honey
- 1 Tsp apple cider vinegar
- 1/2 Tsp sea salt
- 2 dozen chicken wings
- White sesame seeds for garnish
- In a large gallon size plastic baggie mix together everything but the sesame seeds and chicken.
- Place the wings and the bag and shake around to coat the wings thoroughly. Leave in the refrigerator for at least one hour to marinate.
- Preheat the oven to 375°
- Place wings on a parchment lined cookie sheet (on a wire rack if you have one) and cook for about 30 minutes!
- Garnish with a sprinkle of the sesame seeds if you wish!