Description
This is a whole foods paleo version of the traditional Hawaiian barbecue chicken sauce, but without the grill and the turning!
Ingredients
Scale
- 1/3 cup coconut aminos
- 20 ounce can of pineapple chunks or rings, reserve juice
- 2 tablespoons honey
- 2 tablespoons tomato paste
- 1 tablespoon rice vinegar
- 2 tablespoons grated fresh ginger
- 4 cloves garlic
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce (optional)
- 24–36 chicken wing segments
Instructions
- In a food processor or high speed blender, puree coconut aminos, pinneapple (make sure to reserve juice), honey, tomato paste, vinegar, ginger, garlic, black pepper, and optional Worcestershire sauce until smooth.
- Remove approximately half of resulting sauce from blender and place in covered jar or bowl and refrigerate.
- Pour reserved pineapple juice into blender and pulse to combine and make a thin marinade.
- Place chicken wing segments in a shallow dish or zip lock bag. Pour marinade over chicken wings and toss to coat evenly. Place in refrigerator and marinate for at least four hours or as many as 24.
- When ready to cook, preheat oven to 400 degrees. Remove wings from marinade.
- Spread wings in a single layer on one or more baking sheets. Place in oven and cook for 40 minutes or until wings are cooked through and skin is somewhat browned, rotating baking sheets half way through cooking time.
- Before serving, toss wings with the reserved sauce.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: appetizer
- Cuisine: Hawaiian