Teriyaki Wings w/ Sweet Potato Chips & Asparagus

I bought chicken drumsticks from Costco- Foster Farms brand. They were big and so good! This works for wings too so just choose your favorite or mix it up. Be careful with the sweet potato chips...you may want to eat them all...

Ingredients:

For the Teriyaki Sauce (10 wings worth):
1 cup soy sauce
1 cup raw honey
1/2 fresh squeezed orange juice (about 1 whole orange)
4 tbs rice vinegar
2 tsp tapioca starch
1 1/2 tbs fresh grated ginger
3-4 garlic cloves, minced
2 tbs sesame oil
red pepper flakes


For the sweet potato chips:
2 large sweet potatoes
2 tbsp melted coconut oil
2 tsp dried rosemary
1 tsp sea salt

Asparagus- as much as you desire!


Directions:

For the teriyaki sauce: 
Combine all ingredients in saucepan over medium heat.
When mixture begins to boil, stir for 2-3 minutes.
Remove saucepan for heat and let cool down. It will thicken as it cools.



To grill wings:
Scoop 1 cup of sauce and save to brush on wings while grilling.
Marinade wings for 24 hours for best flavor.
Brush leftover sauce on top and bottom of wings.
Cook 15-20 minutes, turning 4 times total.

To bake wings:
Preheat oven to 425 degrees.
Brush coconut oil on bottom of baking dish.
Place chicken in dish and brush teriyaki generously on all sides of chicken.
Save 1 cup of sauce to brush on top when ready.
Bake in oven 20-25 mins, baste with sauce and turn over halfway.
Top with sauce set aside.

For the sweet potato chips:
Preheat oven to 375 degrees.
Slice sweet potatoes- the thinner the crispier. I prefer about 1 cm width.
Mix coconut oil with salt and rosemary in medium bowl.
Pour sweet potato slices in mixture and mix around with hands until well coated.
Lay out a single layer of slices on a baking sheet.
Bake for 10 minutes each side and bake for an extra 5 if you love them crispy!


 


 Plate with asparagus cooked in olive oil or butter for a vegetable that works perfectly with the wings and sweet potatoes. Enjoy!





Paleo Version:
Substitute soy sauce with Coconut Aminos.