Crispy Teriyaki Wings (AIP/ Paleo)

Eating chicken wings always brings me back to my college days… I have fond memories of going to the local dive with my now-husband and splitting a basket of wings on 10 cent wing night. Whenever I eat chicken wings, I am immediately transported back to that sticky vinyl both surrounded by all the pop culture paraphernalia, shoving my face full of sticky, hot wings.

I also LOVE messy food: ribs, wings, burgers, tacos… I just think it feels more indulgent when your meal requires loads of napkins. Traditionally, wings are smothered in BBQ sauce. This is a problem when you no longer eat any nightshade that forms the base of these sauces, like tomatoes and peppers. What other quintessential wing flavors are there? Teriyaki! This sauce is so rich and so sticky and really packs a flavor punch. You could also use this sauce as a marinade or in stir-frys. These also make a great party snack or appetizer, just double or triple the recipe. 

Better get your moist towelettes ready, because you’re gonna need them! 


Crispy Teriyaki Wings (AIP/ Paleo)

Serves 2


8 – 10oz jar of coconut aminos

Juice of 1 lemon

1 TBS apple cider vinegar

1 cup cassava flour

⅔ tsp cream of tartar

⅓ tsp baking soda

Pinch of garlic powder

1lb chicken wings



Preheat the oven to 425 degrees. While the oven is preheating, add the cassava flour, cream of tartar, baking soda, and garlic powder to a large ziplock back. Add the chicken wings to the bag and shake vigorously, massaging the flour mixture into the chicken to thoroughly coat. Remove the wings from the bag, shaking off excess flour and place on a wire rack on a rimmed baking sheet. 

Add the coconut aminos and lemon juice to a saucepan. Cover and bring to a boil. Once boiling, remove the lid and turn the heat to medium. Allow sauce to simmer and reduce for 30 minutes. The sauce should thickly coat a spoon. Once reduced, remove from heat and stir in the apple cider vinegar. 

While the sauce is reducing, put the wings in the oven on the bottom rack and bake for 30 minutes, flipping them over halfway through. After 30 minutes, move the wings to the top oven rack and bake for 5 more minutes. Remove the wings from the oven and transfer to a large bowl. Drizzle about half of the teriyaki sauce over the wings and toss the wings to fully coat in the sauce. 

Serve warm!


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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