Sticky Asian Chicken Wings
Makes 4 servings
4 lbs chicken wings, cut into drummettes and flats
2 tablespoons avocado oil
1/2 cup coconut aminos
3 cloves garlic, grated
2 in piece ginger, grated
1 tablespoon rice vinegar
1/4 cup honey
1 teaspoon tapioca flour
2 tablespoon roughly chopped cilantro leaves
2 scallions, thinly sliced
Preheat the oven to 425°F.
On a sheet tray, toss the chicken wings with a drizzle of avocado oil and a generous sprinkle of salt until evenly coated.
Arrange the chicken wings on the baking sheet in a single layer with a few inches of space around them to allow the wings to brown. Bake for 30 minutes, and remove from the oven to flip the wings. Place back into the oven for another 10 minutes to brown the other side.
In a small saucepan, combine the coconut aminos, vinegar, garlic, ginger, and honey. Cook over medium heat, stirring frequently, until the sauce begins to thicken slightly.
In a small bowl, mix the tapioca flour with 1 tablespoon of water to create a slurry. Add the slurry to the saucepan, stirring continuously, and cook for an additional 2-3 minutes until the sauce has a glossy, thick consistency. Remove from heat.
Once the chicken wings are golden brown, remove from the oven, drizzle with the sauce and toss and then place back in the oven for 5 minutes until golden brown!
Garnish the wings with chopped cilantro leaves and thinly sliced scallions.
Dip into more sauce as needed, enjoy!