Sticky Sesame "Soy" Wings

Wings are in their own food group, am I right? Of course I am. Well, stop traffic, because these wings are my new everything. And only call for a few ingredients...big time bonus. The trick behind these nuggets of flavor is the reduction of coconut aminos. You'll taste a sweet asian-y flavor in these wings, yet you'll notice there is absolutely no sweetener in the ingredients. This is just one of the many glorious elements of coconut aminos. When you reduce the liquid over heat for an extended period of time, it thickens and the aminos magically take on a sweet flavor. Last time I made these, I cuddled up with a bottle of wine, a ramekin of my homemade ranch for dipping, stuffed my face in the company of Patti Stanger (Millionaire Matchmaker, duh) and cringed as she criticized some poor girl for having bad hair and being terrible at dating. Great evening.


  • 2 lbs wings
  • 3/4 cup coconut aminos
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • A few shakes of crushed red pepper


  1. Preheat oven to 425.
  2. Arrange your wings on a large baking sheet (best to place on wire racks for even cooking)
  3. Place wings in the oven for 50 minutes.
  4. With about 15 minutes left of cook time for the wings, start the sauce. Pour coconut aminos in a large skillet and heat over medium/high heat.
  5. When the sauce starts to bubble, turn the heat down to medium/low and add the garlic powder, ginger, cayenne and red pepper flakes. Let the sauce continue to bubble and stir every minute or so.
  6. Let the sauce simmer until it is reduced and thickened. You'll know it's ready when you can push the sauce around with a spatula without leaving a saucey trail behind (you'll clearly see the bottom of the skillet).
  7. When the wings are ready, place them in a large mixing bowl and pour the sauce over them. Toss to coat the wings evenly.
  8. Shake and toss in sesame seeds to your preference. Serve!

Servings: 4