Sweet And Sticky Chicken Wings










  • 2 lbs chicken wings
  • ¼ cup coconut aminos
  • 2 tbsp tamari soy sauce
  • ¼ tsp ground ginger
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp chili flakes


  1. Preheat oven to 450°F (225°C).
  2. Place the wings, with the thicker skin side up, on a rimmed baking sheet fitted with a wire rack. (The wire rack helps promote even cooking).
  3. Bake the wings for 35 minutes.
  4. When the wings have about 12 minutes left to bake, start making the sauce.
  5. Heat a medium skillet over medium heat, and add the coconut aminos, soy sauce, and seasoning.
  6. Once the sauce comes to a simmer, begin stirring. Continue to stir periodically, adjusting the heat as needed to maintain a gentle simmer.
  7. Once the sauce has thickened slightly (pull the spoon through the sauce and it should take a few seconds for the "trail" to fill) you can turn off the heat while the wings finish cooking.
  8. Place the wings in a large heatproof bowl and pour the sauce over them. Stir to coat evenly and serve with plenty of napkins.


Tamari is soy-sauce-like product which is a by-product of miso. It’s typically made with only soybeans, without wheat, making it a great gluten-free option.