Sticky Honey & Ginger Chicken Wings
Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal
grated fresh ginger
apple cider vinegar
finely chopped red chillies + more for garnish
chopped peanuts or cashews
In a bowl combine the garlic, grated ginger, coconut aminos, vinegar, honey and chopped red chilies.
Pour 3/4 of the liquid mixture over the wings, reserving the remainder of the sauce for later. Let the wings marinate for a minimum of 1 hour in the fridge.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking sheet with parchment paper
Lay the chicken wings out evenly on the baking sheet and bake in the oven for 35 minutes, flipping them half way through to let them brown evenly.
Remove the wings from the oven and toss them in the reserved sauce. Sprinkle with the chopped chillies, nuts and scallions before serving.
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