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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.