Sticky Sesame Teriyaki Chicken Wings From Juli Bauer’s Paleo Cookbook

aaa-chickenwings paleomg book

When I first found out about Juli Bauer’s new cookbook, I couldn’t wait to get my hands on it! I have been falling in love with her recipes since I trasnsitioned to a paleo lifestyle 2.5 years ago. So when It finally landed on my doorstep, I was in heaven!  Her recipes never cease to amaze!  Every recipe in Juli’s (aka Paleomg) new cookbook “Juli Bauers Paleo Cookbook” is completely drool worthy! She’s a Jedi Master in the kitchen, and can we just talk about the photography for a moment? Bill and Hayley from Primal Palate photographed all the recipes and they are beyond stunning!

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I made the mini cinnamon pancake bake first and was blown away! It was like french toast and pancakes got married and had a baby, a super delicious crispy, gooey baby ;) Go get you copy HERE And be sure to mark page 52, so you can make this breakfast ASAP! It’s like a warm hug, and who doesn’t like hugs?! Especially in the morning, because waking up is tough stuff! This book has over 100 gluten free recipes to tantalize your taste buds from the, poblano shrimp tacos to the chicken carbonara cassarole to the blueberry lemon poppy seed ice cream. From page 1 to 308 you won’t want to put the book down!

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Now on to what you’ve been waiting for. A sneak peak recipe from Juli’s 3rd book “Juli Bauers Paleo Cookbook”. I have been teasing you for awhile and now it’s time for you to get rockin in the kitchen and make these delicious Sticky Sesame Teriyaki Chicken Wings because they WILL knock your socks off!!

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They have the perfect amount of crunch and ooey gooey stickyness to satisfy your craving for hot wings! The touch of sesame seeds and toasted cashews takes this recipe from great to incredible!

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So what are you waiting for?? Put on your apron, fire up the oven and get on it!!  You will not be disappointed! I think I’m going to make the carrot cake layered “cheesecake” next, what about you?

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Sticky Sesame Teriyaki Chicken Wings From Juli Bauer’s Paleo Cookbook

Ingredients

  • 2 Lbs chicken wings and/or drumsticks
  • 1 tsp coarse sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp melted coconut oil, butter, or ghee
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/2 cup coconut aminos
  • 3 tbsp honey
  • 1 tbsp chili sauce
  • 1 tsp sesame oil
  • 1/2 tsp fish sauce
  • 1/2 cup raw cashews, roughly chopped
  • 2 tbsp sesame seeds
  • 1 scallion, sliced, for garnish

Instructions

  1. Place an oven rack in the top position and preheat the oven to 400 degrees. Line a baking sheet with foil and place a wire rack on top.
  2. Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
  3. While the wings are cooking, heat the coconut oil in a large saucepan over medium heat. Add the garlic and ginger and cook until fragrant, about 2 minuets.
  4. Reduce the heat to medium-low and add the coconut aminos., honey, chili sauce, sesame oil, and fish sauce. Bring to a slow boil, reduce heat, and let the sauce reduce, whisking a couple times to keep it from burning. Once the sauce has reduced by about one third and coats the back of a spoon, pour into a large mixing bowl.
  5. In a small saute pan over medium heat, toast the cashews until browned, tossing them for less than 10 minuets to keep them from burning.
  6. Add the crispy wings to the bowl with the sauce and toss to coat. Place the wings on a large serving plate and pour any remaining sauce over the wings. Sprinkle with the sesame seeds, then garnish with the toasted cashews and sliced scallion.
http://www.paleopaparazzi.com/2015/08/sticky-sesame-teriyaki-chicken-wings-juli-bauers-paleo-cookbook/
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