Soy-Ginger Wings

This is a cheap meal. Whenever I see wings on sale at Whole Foods I stock up. I can get two pounds for under five bucks. Not too shabby!

I adapted this recipe from one I found in Parents magazine. I switched the grapeseed oil out in favor of coconut, which has tremendous health benefits. The recipe originally called for 3 pounds of wings, but 2 is enough for our family right now (someday I'm sure we'll need more!). I also added the sesame seeds.

Serve with some teriyaki flavored asparagus, some rice, and some tropical fruit like mango or grilled pineapple... YUM!

Ingredients

2 lbs Chicken Wings, room temperature

2 Tbsp Coconut Oil

Salt and Pepper

Sesame Seeds

For the soy-ginger glaze, combine:

1/4 Cup Soy Sauce

2 Tbsp Sesame Oil

2 Tbsp Rice-Wine Vinegar

2 Tbsp Fresh Ginger, grated

Directions

1. Heat the oven to 450. Put the chicken wings in a large roasting pan, drizzle with the coconut oil and sprinkle liberally with salt and pepper. Toss to coat and spread wings in a single layer, meaty side down.

2. Put the pan in the oven and immediately turn oven down to 375. Roast, undisturbed, until the bottom of the pan is coated with fat and the wings are beginning to brown, about 15 minutes (or until they're not sticking to the pan).

3. Take the pan out of the oven and toss the wings with the soy-ginger glaze. Sprinkle with sesame seeds. Arrange the wings with the meaty side up and return the pan to the oven until they are nicely browned, about 10 more minutes.

4. Raise the oven temperature to 450 and continue to cook until wings are crisp all over, about ten more minutes. Transfer the wings to a serving dish and pour the pan drippings over the top.

Mom Tip

If your coconut oil is solid, just stick it somewhere warm for a few seconds until it's liquid.