Asian Chicken Wings



  • 3 pounds Chicken Wings, separated
  • 2 Tbsp Extra Virgin Coconut Oil
  • 4 cloves Fresh Garlic, chopped
  • 1 Tbsp chopped Fresh Ginger
  • 1 tsp Anise Seed
  • 1 tsp Fennel Seed
  • 1/2 cup Reduced Sodium Tamari Soy Sauce
  • 2 Tbsp Agave
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Sesame Oil

Place chicken wings in a large bowl (if overly wet, pat dry with paper towel).

Heat coconut oil over medium-high heat in a small saucepan. Add ginger, garlic, anise and fennel seed and cook, stirring so that it doesn’t burn, until fragrant, about 2-3 minutes.

Add Tamari, agave, and vinegar. Bring to a boil and simmer for 1 minute.

Remove from heat and add sesame oil.

Pour over chicken wings, and stir to coat. Once chicken wings have cooled enough to handle, cover and place in a zip lock bag in the refrigerator to marinate overnight (up to 24 hours).

Drain excess marinade off wings. Barbecue wings until cooked, turning once. Or place the wings on a baking sheet lined with nonstick tinfoil and bake at 375F for 45 minutes to 1 hour, until fully cooked (internal temperature should reach 180F).