Baked Chicken Wings with Asian-inspired dipping sauce


We love chicken wings in our house. Specifically the un-breaded but deep fried little nuggets of crunchy, fatty deliciousness.  Sweet, spicy, plain, teriyaki, salt & vinegar… you name it, we’ve tried them all….but all seasonings or sauces are normally applied after the wings come out of the deep fryer. No wing in a restaurant can ever top the wings we make in our own deep fryer!

Today, however, we decided to go a slightly different route, as we found ourselves running low on coconut oil. Rather than make a flying trip out to the grocery so we could refill the deep fryer, we decided to try baking them….and well, we may not drag out our Fry-Daddy again any time soon!

Here’s the recipe:


3-4 lbs chicken wings (roughly 12-14 chicken wings), cut into wing/drumette portions

1/4 cup Coconut Oil

Salt & Pepper to taste (and any other dry spices you choose)

Pre-heat oven to 450 degrees. While oven is pre-heating, massage the 1/4 cup of coconut oil and salt/pepper into the wings and drumettes. Lay out aluminum foil on two cookie sheets and oil them before then placing the chicken on them. Put the drums on one cookie sheet and put the wings on the other. Bake for 30 minutes. Pull the trays out, flip the pieces and then put them back in for another 5 minutes (wings). Leave the drums in for about another 5 minutes longer than the wings. Pull them out and you’ll see they are lovely and crispy all over! Season as desired, enjoy them as they are, or make a sauce of your choosing. Today the boys requested a sweet Asian-inspired sauce:

Asian Style Dipping Sauce:

¼ cup gf soy sauce (have you tried the San-J Organic Gluten Free Tamari sauce? It ROCKS!)

1 cup water

4-5 TBL Agave Syrup

1-2 TBL candied ginger, chopped fine (or ½-1 tsp ginger powder)

1 TBL fresh chopped garlic (or ½-1 tsp garlic powder)

2 TBL corn starch (Rapunzel brand non-GMO variety, anyone?!)

¼ cup water

In a saucepan, combine all ingredients except the corn starch and ¼ cup water. Let it heat to boiling and then reduce heat to simmer. Stir the corn starch into the ¼ cup water and then slowly add to sauce. Stir until thick and bubbly, remove from heat and use as desired.


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