These wings have the flavor of the classic “sticky” sesame wing, but with none of the sugar. Meaning you can eat a bunch and not have to worry about the corresponding sugar high! I enjoyed the tahini dip alongside these wings, but it’s totally optional. If you want to go really crazy, you could toast the sesame seeds before sprinkling over top. Your choice!
Place 3 tablespoons of the sesame oil, coconut aminos, vinegar, garlic, ginger, salt and cayenne pepper in a large container with a lid, and whisk to combine. Add chicken wings and seal with the lid. Set on the counter for 3 hours, or in the fridge overnight.
Preheat oven to 400°F (205°C) and set out your large cast iron pan, or line a baking sheet with parchment paper.
Reserving the marinade, place the chicken wings meaty side up on the prepared sheet. Drizzle with 1 tablespoon of sesame oil and transfer to the preheated oven. Cook the chicken wings for 30 to 35 minutes, or until tops are golden.
To prepare the tahini dip, 5 minutes before the wings are ready, transfer the reserved marinade to a small saucepan and add water, tahini, and the remaining 1 tablespoon of sesame oil. Cook on medium-low heat, whisking continually for 5 minutes, or until it has simmered for a minimum of 3 minutes.
Remove from the oven and transfer to a clean plate. Sprinkle the chicken wings with green onions and sesame seeds, and serve alongside the tahini sauce.
Notes
To reheat, either microwave or place in a cast iron pan and heat on the stovetop on medium heat, covered, for 5 minutes.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2016/08/sticky-keto-sesame-chicken-wings/