Description
Tasty chicken wings covered in a healthier sweet and salty sauce. Made with tangy Ume plum vinegar and sweet date syrup. Ready for sticky fingers and the next game.
Ingredients
Scale
- 4 pounds chicken wings
Seasoning:
- 2 teaspoons sea salt
- 2 teaspoons ground sweet paprika
- 1 teaspoon ground turmeric
Sauce:
- 1 tablespoon date syrup
- 1 tablespoon raw honey
- 1/2 tablespoon coconut aminos
- 1 teaspoon ume plum vinegar
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
Instructions
Day 1:
- Mix 2 teaspoons sea salt, 2 teaspoons paprika, and 1 teaspoon ground turmeric in a small bowl. Sprinkle evenly over chicken.
- Place seasoned chicken in a large covered container (or into gallon size plastic zipper bags). If necessary, shake to finish distributing seasonings evenly. Refrigerate chicken overnight, or for at least 2 hours.
Day 2:
- Preheat the oven to 400°.
- In the meantime, place the spiced chicken wings on a large baking sheet and let them sit at room temperature for 15-20 minutes.
- Bake the chicken for 45-50 minutes.
- In the meantime, combine 1 tablespoon date syrup, 1 tablespoon raw honey, ½ tablespoon coconut aminos, 1 teaspoon ume plum vinegar, 1 teaspoon apple cider vinegar, and ¼ teaspoon sea salt in a large bowl and whisk until well mixed. Use a large enough bowl to fit all the chicken wings.
- When fully cooked (at least 165°), remove the wings from the oven and place them in the large bowl with the sauce. Toss or stir the chicken to coat evenly.
- Leave them as is or add any optional toppings you choose and toss again.
Notes
Optional Additions: ground cayenne pepper, red pepper flakes, finely chopped green onions, sesame seeds, crushed garlic clove
Optional: Feel free to cut the tips off the wings and save them for making soup broth or leave them on.
