Almost 700 recipes on here and this is the first one for chicken wings. There are like, twenty for scones though. Clearly I like to cook what I like to eat. Chicken wings have never been my favorite; that is, until I had the olive oil and herb wings at Anthony’s Coal Fire Pizza kitchen.
Those wings are my husbands favorite take out and I’ve stolen my fair share off his plate over the years. I realized, wings don’t have to be smothered in buttery hot sauce. It’s chicken, it will taste however you want to make it taste. That being said, when I saw a recipe in my Clean Eating mag for wings in which every single ingredient was A-okay on my husband’s diet, I was pumped to try my hand at wing-making. You can grill them, you can fry them, but for this recipe I roasted them. I changed a few things from the original recipe, which included adding a kick of heat. Feel free to omit if that’s not your thing. Perfect for entertaining but why wouldn’t it work for dinner?
Tahini Lime Chicken Wings
Serves 6-8
1/2 c. chicken broth
1/4 tahini paste
1/4 c. soy sauce (or tamari/liquid aminos)
2 tbsp. honey
2 tbsp. olive oil
1 tsp. Sriracha or 1/4 tsp. ground cayenne
1 lime, zested and juiced
1 bunch scallions, thinly sliced, divided
2 lb. split chicken wings
1 tsp. sesame seeds
- Whisk chicken broth through lime juice in a large bowl. Add white parts of scallions along with chicken. Cover and refrigerate at least 1 hour or up to 8.
- Preheat oven to 400 degrees. Arrange chicken on parchment lined baking sheet, discarding extra marinade. Top with sesame seeds.
- Bake for 30 minutes. Remove from oven and switch oven to broil. turn each wing over and place under the broiler until started to brown (watching carefully), about three to five minutes. Remove from oven, sprinkle with green parts of scallions, and serve.
