Asian-Inspired Chicken Wings

July 18, 2012 in Categories: by

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No, this is not teriyaki.  This is something so much better!  The flavor combination was actually inspired by the traditional Chinese preparation of chicken or duck feet (yeah yeah, I know, but I’m not asking you to eat feet here and it really works with wings).  The flavor is distinctly Asian but at the same time works really well with typical Western side dishes.  We ate these wings with salad, steamed vegetables and watermelon on the side and they were delicious (they’d be great with some stir fried veggies on the side too!).  The longer you marinate these wings, the better.  You could get away with a few hours, but I far prefer overnight.  We barbecued these wings, which is definitely my recommendation, but they could be baked in the oven too.  Yields 4-5 servings.

Asian Chicken Wings


1.    Place chicken wings in a large bowl (if overly wet, pat dry with paper towel).
2.    Heat coconut oil over medium-high heat in a small saucepan.  Add ginger, garlic, anise and fennel seed and cook, stirring so that it doesn’t burn, until fragrant, about 2-3 minutes.
3.    Add coconut aminos, honey, vinegar, and fish sauce.  Bring to a boil and simmer for 1 minute.
4.    Remove from heat and add sesame oil.
5.    Pour over chicken wings, and stir to coat.  Once chicken wings have cooled enough to handle, cover and place in refrigerator to marinate overnight (up to 24 hours).  Stir the wings once or twice during marinating to make sure they are evenly treated.  (I really like to marinate my wings in a large re-sealable bag, because I can remove the air and lay all the wings flat so they are more evenly coated with marinade.  Instead of stirring, I just flip the bag over!)
6.    Drain excess marinade off wings.  Barbecue wings until cooked, turning once (something like 20 minutes total depending on how hot your grill is).  Alternatively, you could place the wings on a baking sheet lined with tinfoil (might want to grease first) and bake at 375F for 45 minutes to 1 hour, until fully cooked (internal temperature should reach 180F).
7.    Enjoy!


Looks delish! I can see that this won’t work with AIP, but I do have a question. I’ve seen coconut aminos here and there lately, and now vinegar?! Please explain. So these are substitutes for soy sauce and balsamic I’m assuming?

Fennel and anise are seed-based spices, but I seem to handle them well. Otherwise, everything else is okay on AIP. Coconut aminos is the paleo version of soy sauce (tastes quite similar, much less salt which I love). Tamari soy sauce is gluten free but still contains fermented soy which many people are sensitive to 9like me). Coconut vinegar (or coconut water vinegar) is more of a rice wine vinegar substitute, great in asian cooking, has a milder and slightly sweeter taste than apple cider vinegar. Coconut secret brand is available at Whole Foods. Tropical Traditions has a coconut vinegar but not aminos. 🙂

Wow. Thank you! These turned out so well that there were no leftovers. The neighbors stopped by (not paleo or AIP) and inhaled them! Did mine on the grill as recommended, and they were fantastic and beautiful. YUM!!

Can you please address the use of tamari sauce and coconut aminos in relation to their MSG-like effects? I see coconut aminos used in paleo recipes as a flavor enhancer and wonder if they are affecting the brain and body similarly to MSG. Thank you.

When I roast wings in the oven, I steam them for 20 minutes or so until there mostly done, cool them in the fridge for half hour and then roast them at 400 for 20 minutes or so turn them and go another 20 minutes, nice and crispy

I was able to find coconut vinegar in my very average Stop and Shop here in MA! It was in the natural/organic/glutenfree section of the store (by the produce section, not the same type of section in the aisles.). I’m curious if there are more recipes out there for this product? I’d like to use more of it!

Looking forward to making the wings this week…I have to make a few tweaks, but I’m sure it will be amazing nonetheless! (whole30 fun times…haha!)

This looks amazing. I travel back and forth to the beach and have limited cooking space at the beach. I like to prepare foods ahead of time. Could the sauce be made up a day or two before marinating?

YUM!!!! Used this recipe with Skin on Chicken Thighs ~ delish. I marinated overnight but only with skin side in the marinade. Then took thighs out and simmered the rest of marinade down to use to glaze the chicken when it was on the grill. (This marinade is strong and I once used it on skinned breasts – it overwhelmed the skin off meat) so this time – didn’t dunk the skinless side in the marinade and it was amazing. Served with basmati for the gang – big hit.

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