We adore chicken wings! Baked Buffalo Chicken Wings, Tandoori Chicken Wings, Chinese Five-Spice Wings and now, Baked Teriyaki Wings. This month for Secret Recipe Club we were assigned Sarah’s blog, Things I Make for Dinner. We immediately spied her recipe for Teriyaki wings and knowing that we had wings in the freezer which were purchased during a fabu sale, (wink, wink Sarah) it was a done deal! These wings fit in perfectly with our ongoing theme this summer of foods to eat whilst relaxing on our dock sipping adult beverages. In fact, next time we make these wings we’ll most likely also be making Sarah’s Pineapple Sangria to enjoy as well.
We adapted Sarah’s recipe to make it Paleo & Whole30 by swapping out the soy sauce and using Coconut Aminos and in place of the honey, we used some Medjool dates. The wings were a wonderful treat and Sarah’s recipe or ours, you won’t be disappointed.
Baked Teriyaki Chicken Wings (adapted from here)
- 12 whole chicken wings cut into drumettes & flats, tips discarded or saved for stock
- 3 TBS. seasoned rice wine vinegar
- 3 TBS. Coconut Aminos
- 2 Medjool dates, pitted
Line a baking sheet with aluminum foil for easy cleanup and lightly grease foil with oil. Preheat oven to 450F. Place the vinegar, Coconut Aminos & dates in a blender and process until smooth. Place the wings pieces in a large bowl and cover with the sauce from the blender. Toss to coat the wings thoroughly. Spread the wings in a single layer on foil, skin side up and bake for 20 minutes, until light golden in color. Baste with pan juices before serving.
Enjoy!
My previous Secret Recipe Club Recipe Posts:
Baked Jalapeno Popper Dip
Chipotle Stuffed Mushrooms
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa
Pomegranate Molasses Salad Dressing
Beef Keema
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes
Chicken Burgers with Spinach & Mushrooms
Paradise Mango Curried Shrimp
Laura Goodenough’s Apple Coffee Cake
Loaded Potato Soup
Lemon Almond Biscotti
Creamy Mints
Thai Peanut Noodles with Chicken
Baked Buffalo Chicken Wings
Fried Green Tomatoes
Chicken Satay Noodle Salad
Double Chocolate Mousse Cake
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad
Broiled Sushi
Health(ier) Peanut Brittle
Crunchy Fudgy Heart Bites
Texas Chicken with Lime Butter
Pork Belly Soup with Collard Greens
Thin Mint Irish Coffee
Levain Chocolate Chip Walnut Cookies
Welsh Cakes
Nutella Crêpes
Cilantro Lime Chicken
Holy Guacamole
and
Home Style Chicken Curry
Check out the new SRC blog for more exciting recipes from past reveals
Oooooooh....I love those wings! They're perfect for dock sitting with adult beverages :) I should use up some of my fabu sales and make these again LOL
ReplyDeleteThese would be perfect for a tailgating party!! Great pick this month!
ReplyDeleteD'lish! Nothing better than a good chicken recipe. Bravo to you for being able to alter the recipe to met your dietary needs. Hooray!!! :-)
ReplyDeleteIm intriqued by the dates - it sounds so good!!
ReplyDeleteOne can never have too many chicken wing recipes. :D I know my 15 year old son is going to love these. Great pick for this month's SRC.
ReplyDeleteLove your adaption Lisa and adding the dates is a great idea for some sweetness.
ReplyDeleteThose look amazing! They sound pretty easy, too. Definitely a win.
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