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
Prep time
Cook time
Total time
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
Ingredients
- 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)
For serving:
- Thinly sliced scallions
- Toasted sesame seeds
Instructions
- 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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A: Totally needed a recipe to use up the big jar of tahini I just bought to make coconut milk and tahini ice cream! B: I was looking for a delicious recipe to make for hubby’s work Superbowl party this weekend and I wanted something I could eat and everyone else would love – FOUND IT! C: Oh, girl, you made me so happy when you reminded me we get a teensy bit more light every day after December. Needed that today! 🙂
meanwhile, any ideas for using shallots (preferably something that doesn’t include nightshade vegetables) I’m all ears…
You asked the right person! I LOVE shallots and use them all the time just instead of onions. They’re also great whole, caramelized: http://acalculatedwhisk.com/caramelized-shallots-paleo-gluten-free/ or you can make these crispy shallots and put them on top of soup, mashed rutabaga, or pretty much anything: http://acalculatedwhisk.com/pumpkin-soup-with-crispy-shallots/
You can also pickle them, alone or with other veggies! http://acalculatedwhisk.com/caramelized-salmon-with-basil-chile-oil/
TAHINI-GLAZED CHICKEN WINGS – do these really have to be baked for 50 min? That seems long, although I’ve never baked chicken wings before. I’m allergic to nightshades, so I appreciate something with taste that doesn’t require peppers! Can’t wait to try. thanks
It takes a while for them to get really crispy in the oven! If you google “baked chicken wings” you’ll see that most of the recipes bake for 45 minutes to an hour. Hope you give these a go–they’re really delicious :).
thank you! That was a fast response! I’m actually cooking them right now, so your timing is great. My husband picked up shallots instead of scallions though. I’m thinking I’ll either have to send him back out, or go search for wild green onions in the yard…
Haha, oh no! You can totally skip the scallions. Won’t be as pretty but will still taste great!
Sometimes the most delicious stuff isn’t pretty, right? Can’t wait to check out more of your site. thanks again!
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Thanks, Dina!
I am with you on the Spring thing, Dec 22nd I start getting more and more optimistic that I might survive another winter… (sigh)
Love this recipe, I much rather have baked chicken wings than fried… 😉
Thanks, Sally! Me too 🙂