Sticky Teriyaki Chicken Wings and Parsnip French Fries
- ½ teaspoon coconut oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated garlic
- ½ teaspoon red pepper flakes
- ¼ cup coconut aminos
- ½ teaspoon fish sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon raw honey
- 24 chicken wings, cut into winglets
- sea salt
- 1 tablespoon sesame seeds, for garnish
- 1 scallion, thinly sliced, for garnish
- 3 large parsnips, ends removed, peeled and cut into fries
- 3 tablespoons coconut oil or butter, melted
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ cup Sir Kensington’s Sriracha Mayo
- 2 tablespoons minced fresh cilantro
Instructions for the Wings
Make the sauce: Heat the coconut oil in a small saucepan over medium-low heat. Add the ginger and garlic and sauté until fragrant. Add the red pepper flakes, coconut aminos, and fish sauce and stir to combine. Add the toasted sesame oil and honey and whisk over medium heat until they honey has completely dissolved and the sauce starts to bubble slightly. Reduce the heat to low and cook, stirring every so often, until the sauce has reduced and thickened enough to coat the back of a spoon. This can take up to 20 minutes.
While the sauce is reducing, grill the chicken wings. Preheat an oven to medium (400 degrees F). Rinse the chicken under cold water, pat dry with a paper towel, and sea with salt. Place them on a baking sheet with foil and place a wire rack on top, and bake for 50 minutes, or until cooked through, turning every 5 minutes.
Toss the chicken wings with the honey sesame sauce, sprinkle with sesame seeds, and top with sliced scallion.
Instructions for Parsnip French Fries
Preheat oven to 375 degrees.
Toss fries in oil along with paprika and salt.
Place parsnip fries on a silpat lined baking sheet and bake for 25 minutes.
Remove from oven, toss fries, turn oven up to 500 degrees then bake for 10 more minutes.
Mix together mayo and cilantro.
Eat fries with mayo dipping sauce. Boom.
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