Note from Mommypotamus: Last weekend the potamus clan packed up some hoodies, left our homestead in good hands, and headed for a meetup with several other families. While the adults are planning a game of capture the flag with our 21 collective children, Dena of Back To The Book Nutrition is sharing her delicious recipe for teriyaki wings with us. Thank you, Dena!
As a long time Mommypotamus reader, I was honored when Heather invited me to come over and share a recipe with you today. And I’m even more excited because I’m absolutely certain these Teriyaki Chicken Wings will knock your socks off!
But I have to confess, I didn’t eat a single chicken wing in the first 35 years of my life. Commercials from wing restaurants boasting cheap baskets of factory farmed bird wings coated in fluorescent goo just really turned me off.
But, as a devoted wife of a football fanatic, I decided it was time to get over my wing phobia and figure out how to make my own wings for game day that blew those wing shops out of the water.
And as a dietitian and real food blogger, I was also determined to make them with real, nourishing ingredients.
And, guess what? It wasn’t just my husband who loved them. We were all hooked from the very first batch!
First it was Honey Dijon Glazed Chicken Wings for the Super Bowl. Awesome.
Then it was Tex Mex Chicken Wings for Cinco De Mayo. Also awesome.
And now – my favorite of all – Teriyaki Chicken Wings!
Wings do take a little time to roast, but they’re so easy and are a guaranteed crowd pleaser! In fact, chicken wings are now one of my two young kids’ most requested recipes!
Teriyaki Chicken Wings
- 3 pounds chicken wings (from a local farmer if possible)
- House seasoning to taste
- A little pastured lard/tallow, palm oil, or coconut oil to grease the baking pan (optional)
- 5 Tbsp butter
- 4 large garlic cloves, minced or pressed
- 2 tsp fresh minced or grated ginger
- 3/4 cup raw honey
- 1 cup Tamari soy sauce (can substitute coconut aminos for soy free)
- 4 tsp sesame oil
- 1 tsp fish sauce
- Toasted sesame seeds (optional)
- Sliced green onions (optional)
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper, lightly grease with lard/tallow or oil if desired to prevent sticking.
- Spread wings out evenly on the baking sheet. Sprinkle both sides generously with house seasoning.
- Roast wings on the top rack for about 45 min, turning halfway through.
- While the wings are cooking, start the sauce.
- Melt butter in a medium saucepan over medium heat.
- Once butter has melted, add garlic and cook for about a minute, or until fragrant.
- Add honey, ginger, tamari, sesame oil and fish sauce. Whisk to mix, then raise to a low boil, stirring occasionally. Allow sauce to reduce by 1/3 to ½. It will still be fairly thin, but will thicken up if stored in the fridge.
- Use a pastry brush to coat the wings with sauce, then flip all and coat the other side too.
- I like my wings more crispy, so I turn my broiler on and broil the glazed wings for a couple minutes on each side before removing from the oven, tossing with more sauce and garnishing with toasted sesame seeds and sliced green onions.
- Serve with extra sauce for dipping, or on top of a rice or noodle bowl.
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