Sesame Szechuan Chicken Wings
I’ve been in a food blogging rut. I actually talked about it today on my Instagram and professed that I was a “bad food blogger.” I’ve been creating so many recipes and I want to share them but then a lot of self doubt comes into play. I decide my photos suck or I need to retest the recipes or that I can’t share them on my instagram without sharing them on the blog first. The end result has been that I haven’t shared anything on either my blog or on my Instagram. So when I was cooking these Sesame Szechuan Chicken Wings yesterday I made a promise to myself – take some photos, write down the recipe and post the dang thing on the blog…so here we are!
How do I make Sesame Szechuan Chicken Wings?
Let’s be honest here. This recipe came from me opening up my fridge and seeing what I had around. I defrosted some chicken wings a few days ago but had no idea what I was going to make with them. When I opened my fridge I saw, the jar of Whole30 sesame ginger dressing that I had made back in February. I did the smell test and declared it was still good. This recipe comes from Tasty Thin and it’s honestly so delicious! I also had a teeny tiny bit of homemade szechuan chili oil and that recipe came from The Woks of Life and it’s AMAZING! (Seriously you have to make the chili oil). Anyway, back to the wings. I saw both these jars and thought, let’s combine these make some wings!
How do you make chicken wings healthy?
First off, you need to accept the fact that chicken wings have more fat than let’s say a chicken breast. However, chicken wings do not have to = unhealthy. These Sesame Szechuan Chicken Wings are baked, not fried and only have a tiny bit of oil vs. having a super buttery sauce. Also did I mention these wings are Whole30 compatible, gluten free, soy free, dairy free and nut free? Oh yeah!
Prep Time
1 hr.
Cook Time
25 min.
Total Time
1 hr. 25 min.
Ingredients
3 tbsp coconut aminos
1½ tbsp avocado oil
1½ tbsp rice vinegar
2 tsp sesame oil
2 each dates softened in hot water
1 each garlic cloves
1 tsp fresh ginger grated
1-2 tbsp chili oil depending on how spicy you like it
1½ tsp togarashi
2 pounds chicken wings
3 tbsp cilantro roughly chopped
Cooking instructions
Combine all ingredients from coconut aminos through ginger and use an immersion blender, or place in a food processor or blender and blend until smooth.
Add half of the sesame ginger dressing in a large bowl or container. Next add ½ tbsp of chili oil. Whisk to combine.
Add the chicken wings to marinate and add 1 tsp togarashi and mix until the chicken wings are thoroughly coated. Place in the refrigerator for at least 1 hour or up to overnight. (The longer they sit the better!)
Preheat the oven to 425°F and take the chicken wings out of the fridge and allow them to come to room temperature for 30 minutes.
Make sure to drain off any excess marinade. Season the chicken wings with salt and place them on a rack placed in a baking sheet.
Bake the chicken wings in the oven for 10 minutes. Take the wings out of the oven and flip them and turn the oven up to 450°F and place them back in the oven.
Cook for another 15 minutes or until cooked through.
While the wings are cooking combine 3 tbsp of sesame ginger dressing and ½ tbsp of chili oil (or more if you want it spicier) in a large bowl.
Once wings are cooked, place them directly in the large bowl and toss to coat them in the sauce. Serve them immediately and garnish with chopped cilantro and extra togarashi.
Notes
This recipe contains Amazon affiliate links; as an Amazon Associate I earn commissions from qualifying purchases.
