Sweet & Tangy Asian Wings (Paleo, Low-FODMAP, Nut-free, Nightshade-free)

I love Asian food. I was born in the Philippines so maybe it is something I have grown to love, but I honestly can’t think of anyone I know that doesn't enjoy fresh Asian ingredients. Really, any recipe is taken to the next level with fresh quality foods. This wing recipe is made with fresh ingredients that won’t break the bank.

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Ginger root has so many health benefits; while shopping at Asian markets I like to talk with the owners and more often than not we end up talking about roots and how much they benefit a person’s health. Ginger is one such root. A little goes a long way because of its warm pungent flavor. It doesn't cost a lot and it brings a dish up a level in flavor; while providing healthy nutrients.

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1 lb. chicken wings, free-range and organic if possible

2 tablespoons pineapple juice

3 tablespoons coconut aminos

4 tablespoons pure maple syrup

½ teaspoon apple cider vinegar

½ teaspoon fresh ginger

¼ teaspoon fine salt

¼ teaspoon pepper

½ teaspoon gelatin (optional)

¼  cup fresh green onion tops (optional)

Sesame seeds for garnish

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In small sauce pan add all the ingredients except the green onion tops and sesame seeds, those will garnish the wings. Stir the ingredients so the gelatin will be fully incorporated, bring the sauce to a light boil then immediately turn the heat down to simmer. Simmer the sauce for 10 minutes while stirring frequently. The sauce should thinly coat the back of the spoon; it will thicken as it cools. Reserve two tablespoons of the sauce aside for later; pour sauce over wings and toss thoroughly, lay the wings flat on a baking sheet with space between each wing. This will allow the wing to crisp up a bit more. Bake at 425 degrees for 15 minutes, then baste with reserved sauce and set the over to broil on low for 2 minutes. Don’t forget to set the timer or all will be lost. Garnish the wings with onions tops and sesame seeds. Enjoy!

 *Note- the gelatin is not mandatory for this recipe, but it gives it a sticky texture to the sauce. You can simmer for a bit longer and get the sauce to thicken without the gelatin.

Prep Time: 10 minutes

Cook Time: 17 minutes

Serves: 4-6