Ginger Sesame Chicken Wings (Paleo)
Another wonderful way with chicken wings, this recipe is fiery and crispy, and great as a snack or as a main meal with some fresh vegetables. The key here is the ginger, and the amount of it! Requires overnight marinating.
Ginger Sesame Chicken Wings
Equipment
- Food processor
- Baking Tray
- Foil
Ingredients
- 500 g free range chicken wings
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 5 cloves of garlic peeled
- 50 g fresh root ginger peeled and chopped
- 2 tbsp coconut aminos
- 2 anchovies optional
Instructions
- Prepare the Marinade: In a food processor, mix together the garlic, ginger, coconut aminos and anchovies (if using) to form a paste. In a bowl, combine the paste with the sesame oil and sesame seeds. Pour the mixture over the chicken wings, ensuring they are well coated. Cover and leave to marinate overnight in the refrigerator.
- Preheat the Oven: When ready to cook, preheat the oven to 180C / 350F / Gas mark 4.
- Bake the Wings: Lay the marinated wings on a foil-covered baking tray. Bake in the preheated oven for 40 minutes, or until the wings are crisp and golden brown.
- Serve and Enjoy: Serve the wings hot, accompanied by fresh vegetables or as a delightful snack.
These Ginger Sesame Chicken Wings are a perfect combination of fiery ginger and crispy sesame. Additionally, marinating overnight ensures the flavours penetrate deeply, making every bite incredibly tasty. Serve as a main dish or a snack, and watch them disappear quickly!
These wings also freeze well. If you’re planning ahead, you can double the batch, marinate them in freezer-safe bags, and defrost when needed. They're a great option to keep on hand for last-minute dinners or when friends drop by unannounced.
Why Ginger and Sesame Work So Well Together
Ginger adds a punchy, slightly spicy undertone that enhances the savoury profile of chicken. It’s also incredibly good for digestion and inflammation. Sesame, on the other hand, brings a deep, nutty flavour with a little crunch that balances out the heat beautifully. Together, they create an umami-rich experience that's hard to resist.
Serving Ideas
- Pair with steamed Asian greens like bok choy or gai lan for a nutrient-rich dinner.
- Serve over cauliflower rice with a drizzle of coconut aminos and a sprinkle of sesame seeds.
- Make a quick Paleo slaw with shredded cabbage, carrot, and a ginger-lime dressing to add freshness.
Tips for Crispy Wings
If you want your wings extra crispy without deep-frying, place them on a wire rack over a baking tray so air can circulate underneath. You can also finish them under the grill (broiler) for a couple of minutes after baking to get the edges even crispier.
Adjusting the Heat
This recipe is gingery rather than chilli-hot, but if you’re a fan of spice, you can easily kick it up a notch. Try adding finely chopped red chilli, chilli flakes, or even a dash of hot sauce to the marinade. If you’re cooking for kids or those sensitive to spice, you can reduce the amount of fresh ginger slightly for a milder version.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge and enjoy within 3 days. These wings are delicious cold as part of a lunchbox or picnic, or reheated in the oven to regain their crispness.
Ingredient Substitutions
- Sesame oil: If unavailable, try macadamia oil or avocado oil for a similar nutty richness.
- Fresh ginger: Ground ginger can be used in a pinch, but fresh will give the most robust flavour.
- Tamari or coconut aminos: These are great soy-free alternatives that still add that essential umami depth.
Get Creative!
Feel free to get creative with your toppings. Try adding crushed almonds, sliced spring onions, or a squeeze of fresh lime before serving. You could even thread the wings onto skewers before cooking for a fun party appetiser.
Have you tried these Ginger Sesame Chicken Wings? If so, share your thoughts and any variations you made in the comments below. Furthermore, enjoy this fiery and crispy dish, and explore more of our Paleo recipes!
