Month: February 2023

Cook With Me – 7 Gluten Free Meal Ideas
February 20, 2023

Cook With Me – 7 Gluten Free Meal Ideas

If you’re struggling with what to make for dinner, I hope this post (and the accompanying video) will help! I will confess right off the bat that I filmed this content last summer. Since some of you only read the blog and never watch my …

Homemade Paleo Ranch Dressing and Dip
February 13, 2023

Homemade Paleo Ranch Dressing and Dip

I didn’t grow up eating ranch dressing. Actually, I didn’t grow up eating salad. We did eat fruit (and we probably ate salad too and I just don’t remember). That was Ohio. Here in the south, ranch dressing seems to go with everything! So when …

Teriyaki Chicken Wings – For Super Bowl or Any Day!
February 6, 2023

Teriyaki Chicken Wings – For Super Bowl or Any Day!

*This recipe is a blast from the past – 2016 to be exact. That little wing taster pictured below can now legally drive a car. Yes, this breaks my heart a little. She is the number one fan of these wings now and begs for them often!*

The original write-up of this recipe is below. Everything still stands so I thought I’d just paste in the original post from my old blog. I did update the recipe to add Instant Pot instructions as that’s what I use now instead of a crock pot.

My husband loves chicken wings. Me, not so much. But because he loves them so and I love him so, they are a *must* on our Super Bowl menu. I used to buy those Tyson wings in the bag in the freezer section. You know the ones I mean. They were so fatty and slimy and just gross. That’s what he wanted for this year’s feast, I mean game. I knew I could do better.

Years ago, I read an article in my local paper all about chicken wings. There was a side comment about America’s Test Kitchen and how they like to slowly cook the wings for a long time to render out all the water and fat before crisping them up. I thought this was a brilliant idea. It was all that extra moisture and fat that made most wings so ick.

A few hands-off hours in the crockpot (or a mere 30 minutes in a pressure cooker) and then a few minutes in a really hot oven, a simple sauce and you have the perfect chicken wings. I prefer a sweet-ish, Teriyaki type sauce over a traditional hot sauce, but you could sauce these up any way you choose.

What sort of sauce you choose is not as important as the cooking method. Don’t skip that crock pot/Instant Pot part.

The sauce I chose for these wings is AIP friendly and also acceptable on a Whole 30 diet. If you want hot wings, I recommend Frank’s Original Hot Sauce combined with some ghee, the amount of ghee varying depending on how much you need to neutralize the heat of the hot sauce.

As you can see, even my little fellow chicken wing hater loved these! As soon as these came out of the oven, I suddenly had such generous and selfless taste testers available.

IMG_4028

Seriously, if you have a wing lover in your crowd, make these! The skin is crispy, not soggy. The sauce has just the right amount of sweetness. These are wings that even I will devour!

P.S. I apologize for the absolutely dreadful picture. This recipe is from my very earliest blogging days. I’m about to make these again for our Super Bowl party this year (2023) and I’ll get some new photos. The wings are still delicious though!

Teriyaki Wings (Paleo, Grain Free, Dairy Free)

Delicious, Easy, Healthy!
Print Recipe

Ingredients
  

  • 2 Tbsp. water or more if using Instant Pot
  • 3 lbs. chicken wings
  • 1 Tbsp. ghee or olive oil
  • 2 Tbsp. coconut aminos
  • 1 orange, zest and juice
  • 1/2 tsp. garlic salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. fish sauce
  • crushed red pepper flakes to taste

Instructions
 

  • Check wings for excess fat or feathers. I don't know why, but whenever I buy wings, they tend to have feathers still attached! You don't want to eat those so pick them off.
  • Add water to slow cooker and toss in the wings. If using an Instant Pot, add enough water to cover the bottom of the pot. I like to use the rack as well just to keep the wings up out of the water.
  • Put the lid on, crank it up to low and forget it for 4-5 hours. With the Instant Pot, use high pressure for 20 minutes. The purpose of this step is to render most of the fat and excess water out of the wings, which will give you a finished product with crispy skin and without all that slimy, fatty yuck.
  • At this point, you can refrigerate your wings until you're just about ready to serve them or proceed right away to the next step.
  • When ready to serve, preheat oven to 475 degrees.
  • Cover a rimmed baking sheet with aluminum foil and place a wire rack over top. Spray the rack, top and bottom, with cooking oil spray (olive oil or avocado oil). Lay out your wings on the rack so they are not touching.
  • Bake for 10 minutes, flip, bake 10 minutes more.
  • Turn your broiler on high, place tray of wings on the top rack of your oven and broil for 2-3 minutes per side. Watch them carefully as they will go from perfect to black very quickly. Once they are crispy on one side, flip them over.
  • Remove from oven to large bowl and toss to coat with sauce.

To Make Sauce

  • While the wings are baking, make the sauce. My family loves this sauce so I usually double it, but as it's written, the recipe makes enough to coat the wings sufficiently. For normal people, anyway. 🙂
  • In a small sauce pan, combine orange zest, orange juice, coconut aminos, fish sauce, ghee, garlic and ginger. Add red pepper flakes to taste if you want a little heat.
  • Simmer this mixture over medium heat, stirring frequently, until reduced to a thick and syrupy sauce. This should take 5-7 minutes at a rapid simmer.
  • Place sauce in a large mixing bowl and set aside until wings are finished. If making this ahead of time, which you totally can, refrigerate in a small covered container until ready to use.
  • This sauce will taste salty all by itself, but because there is no seasoning on the wings themselves, it comes out just right once they've been married together.