These twice-baked tahini-glazed chicken wings are my favorite paleo appetizer. They’re crispy and juicy, and the glaze has a perfect mix of sweet and savory flavors.
My only appreciation for winter comes from the fact that it’s pretty much a prerequisite for spring, at least in this part of the world. And, in my optimistic opinion, we’re on the road to spring beginning on December 22nd, when we start getting an additional minute or two of light each day. Spotting a vestige of light in the sky after 5 pm gives me hope.
Even when a blizzard comes through, dumping two feet of snow on my city and leaving my street virtually impassable for days afterward, I know that we are on the up and up, the unstoppable vector leading to spring.
In the meantime, let’s eat some chicken wings!
There’s no need to deep-fry to get crispy wings. These ones are tender, browned and crunchy from a simply being baked twice: first on their own, with a little ghee or oil and some salt and pepper, and then again after being tossed with a velvety glaze of tahini and honey.
Of course these would be great for the Super Bowl, but I think they’re also perfect for Valentine’s Day. Everyone who gets to eat them will love you.
Tahini-Glazed Chicken Wings
These twice-baked tahini-glazed chicken wings are my favorite paleo appetizer. They're crispy and juicy, and the glaze has a perfect mix of sweet and savory flavors.
Author: Becky Winkler
Recipe type: Gluten free, Grain free, Paleo, Appetizer, Chicken
Serves: 4 servings
- 2 pounds chicken wings, tips removed, separated into flats and drumettes
- 1 tablespoon melted ghee or coconut oil
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons tahini
- 2 tablespoons honey
- 1 tablespoon coconut aminos or tamari
- ¼ teaspoon ground ginger
- Pinch of cayenne pepper, or more for spicier wings (optional)
- Thinly sliced scallions
- Toasted sesame seeds
- Preheat the oven to 400°F and place a wire rack on top of a large foil-lined baking sheet.
- Pat the chicken wings dry, and toss them with the ghee or oil, salt, and pepper in a large bowl. Arrange the wings on the rack in a single layer and bake for 50 minutes, until crispy and cooked through.
- When the wings have about five minutes left, make the glaze. Whisk together the tahini, honey, coconut aminos or tamari, ground ginger, and cayenne (if using) in a small saucepan over medium-low heat for one to two minutes, until thick and glossy.
- Transfer the cooked wings to a clean bowl, drizzle on the glaze, and toss the wings to coat them evenly. Use tongs to return the wings to the rack, and bake them for ten more minutes, until sizzling and browned in spots.
- Sprinkle the wings with scallions and sesame seeds and serve hot.
Used in this recipe:
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