Servings: 5 servings 1x
Ingredients
- 3lb chicken wings (separated into flats and drumettes)
- 1/4 cup fresh orange juice (I squeezed from navel oranges)
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar
- 2 tsp sriracha
- 1 tbsp sesame oil
- Zest from 1 orange
- 1 tsp fresh grated ginger
- 2 tsp fresh minced garlic
- 2 egg whites
- Salt and Pepper
- Optional: green onion and sesame seeds to garnish
Instructions
- Separate chicken wings into flats and drumettes
- Make the marinade by combining orange juice, coconut aminos, rice vinegar, sriracha, sesame oil, orange zest, ginger and garlic in small mixing bowl
- Pour marinade over chicken, toss to coat and allow to sit in the refrigerator for 3-4 hours
- Preheat the oven to 400F and line a baking sheet with wire rack with some tinfoil to catch the wing drippings
- Arrange the chicken wings on the wire rack and save the marinade and put to the side
- Use a silicone basting brush to brush the wings with egg whites on top and bottom and season on all sides with salt and pepper
- Place in the oven to bake for 20 mintues then flip and bake for an additional 20 minutes
- When the wings are almost finished baking, add the marinade to sauce pan and heat over medium until the sauce bubbles
- Reduce the heat to a medium low and allow the sauce to simme for 8-10 minutes – the sauce will reduce and thicken
- Remove the wings from the oven and brush on all sides with the thickened marinade sauce
- Garnish with fresh cut green onion and sesame seeds and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.