Wing lovers, rejoice, it’s National Chicken Wing Day! To celebrate, we are sharing our Asian BBQ Chicken Wings recipe. Enjoy a plate of crispy baked wings coated with an easy homemade BBQ sauce that is soy and gluten-free, contains no refined sugar, and tastes fantastic.

Serves: 4

Prep Time: 15 mins.

Cook Time: 40 mins.

Total Time: 55 mins.


For the wings:

2 lbs. chicken wings

2 tablespoons avocado oil

1/2 teaspoon sea salt

For the sauce:

1/4 cup raw honey

2 tablespoons coconut aminos

1 teaspoon apple cider vinegar

1/2 teaspoon sea salt

2 cloves garlic, minced

1 teaspoon fresh ginger, peeled and minced

1 tablespoon tomato paste

2 tablespoons sesame seeds, for topping


Preheat oven to 400F and line a baking tray with parchment paper. Place a wire rack over the baking sheet. 

Toss the wings with 2 tablespoons of avocado oil and salt and arrange on the wire rack. Bake for 35-40 minutes or until crisp and cooked to 165 degrees, flipping the wings halfway through so they are cooked on both sides. 

Meanwhile, make the dressing by stirring the honey, coconut aminos, vinegar, salt, garlic, and ginger together in a small saucepan over medium-high heat. Bring to boil before reducing to a simmer and reduce for 10 minutes. Stir in tomato paste and set aside to cool at room temperature. 

Remove the cooked wings from the oven, toss in the sauce, sprinkle with sesame seeds, and serve with a side of carrots and celery.