Juli Bauer’s Sticky Sesame Teriyaki Chicken Wings are guaranteed to be a hit with the whole family!

Mastering Sticky Sesame Teriyaki Chicken Wings: A Recipe Inspired by Juli Bauer’s Paleo Cookbook

There’s an undeniable charm that radiates from culinary personalities who are as authentic as they are talented. Juli Bauer, the dynamic force behind the immensely popular PaleOMG blog, embodies this perfectly. For years, her irreverent wit, impeccable style, and unwavering passion for delicious, accessible Paleo food have captivated a vast audience. Meeting her in person, perhaps during one of her engaging book tours, only solidifies this admiration. Juli is precisely as she appears online: vibrant, sassy, deeply knowledgeable about food, and genuinely funny. She’s the kind of best friend everyone wishes for – especially if that friend also happens to be a New York Times-bestselling cookbook author capable of whipping up an incredible Paleo-friendly meal after a grueling CrossFit session.

My excitement for her latest release, Juli Bauer’s Paleo Cookbook, was palpable, and for good reason. It’s more than just a collection of recipes; it’s a vibrant extension of her personality. The cookbook is an indispensable staple in my kitchen, a testament to Juli’s remarkable strengths as a successful blogger, home cook, and food personality. Each page boasts drop-dead gorgeous food photography that ignites instant cravings, while the recipes themselves are renowned for their simplicity, reliability, and sheer deliciousness. Throughout it all, Juli’s signature wit and humor shine, making the cooking experience not just easy, but genuinely enjoyable.

Among the many treasures in her new cookbook, one recipe stands out, even gracing its cover: the irresistible Sticky Sesame Teriyaki Chicken Wings. These wings have become an absolute obsession in my household, universally adored for their perfect balance of savory, sweet, and spicy notes. Even my famously picky Lil-O can’t get enough of these party-perfect morsels. After our initial batch vanished in record time, I eagerly reached out to Juli to ask if I could share this culinary gem with you, my readers. Thankfully, she graciously agreed, ensuring that you too can soon impress your friends and family with a platter of these lip-smacking, crave-worthy chicken wings. This recipe isn’t just a dish; it’s an experience, transforming ordinary chicken wings into an extraordinary feast.

As an added bonus, I’ll guide you through the simple process of breaking down whole chicken wings at home. Not only is this often more cost-effective, but it also allows you to separate the meaty wingettes and drumettes for cooking, while reserving the flavorful wingtips to make nourishing bone broth. It’s a win-win, maximizing both flavor and value in your kitchen endeavors.

Crafting the Perfect Sticky Sesame Teriyaki Chicken Wings

A Family Favorite Recipe That’s Easy to Master

Chicken wings are a universal crowd-pleaser, and when coated in a rich, sticky teriyaki sauce with a hint of spice and a sprinkle of toasted sesame, they become utterly irresistible. This recipe is designed to be straightforward, ensuring even novice cooks can achieve crispy, flavorful results. Whether you’re preparing a casual weeknight dinner, hosting a game day party, or simply craving a delicious snack, these sticky sesame teriyaki chicken wings are your go-to. The combination of sweet honey, umami-rich coconut aminos, pungent garlic and ginger, and a touch of chili creates a complex flavor profile that tantalizes the taste buds. Let’s dive into making this exceptional dish!

Serves 6 generously as an appetizer or 3-4 as a main course.

Ingredients

• 2 pounds chicken wings and/or drumettes, or 3 pounds whole chicken wings (see notes on breaking down wings)
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons melted coconut oil or your fat of choice (e.g., avocado oil, ghee)
• 2 garlic cloves, finely minced
• 1 teaspoon grated fresh ginger
• ½ cup coconut aminos (a fantastic soy-free alternative to soy sauce)
• 3 tablespoons honey (adjust to your preferred sweetness)
• 1 tablespoon chili sauce or sriracha (for a delightful kick)
• 1 teaspoon sesame oil (for authentic flavor)
• ½ teaspoon fish sauce (adds incredible depth and umami without a “fishy” taste)
• ½ cup raw cashews, roughly chopped (for a crunchy garnish)
• 2 tablespoons toasted sesame seeds (for a nutty finish)
• 1 scallion, thinly sliced for garnish (adds freshness and color)

Equipment

• Rimmed baking sheet
• Stainless steel wire rack
• Chef’s knife
• Cutting board
• Two large mixing bowls
• Measuring spoons and measuring cups
• Microplane rasp grater (ideal for ginger)
• Garlic press (optional, but highly recommended for ease)
• Small saucepan
• Frying pan (for toasting cashews)

Method: Step-by-Step Guide to Crispy, Saucy Perfection

1. Prepare Your Oven and Baking Setup

Begin by preheating your oven to a robust 400°F (200°C). Position an oven rack in the upper third of your oven for optimal crisping. Line a sturdy rimmed baking sheet with aluminum foil – a crucial step that will save you considerable scrubbing later, as sticky sauces can be notoriously difficult to clean. Place a stainless steel wire rack directly on top of the foil-lined baking sheet. This elevated rack is key to achieving truly crispy wings, allowing air to circulate evenly around the chicken as it bakes.

2. Prepare the Chicken Wings

Now, let’s get those wings ready! I highly recommend purchasing whole chicken wings if available, as they are often more economical than pre-cut wingettes and drumettes. Plus, this gives you the opportunity to harvest the wingtips, which are excellent for enriching homemade bone broth. For those unfamiliar with breaking down whole wings, follow these simple steps:

• Using a sharp chef’s knife, locate the joint connecting the wingtip to the middle wing section. With a precise, firm motion, slice through this joint. You should feel the knife pass through easily if you hit the joint correctly, rather than the bone. Collect these wingtips and store them in a sealed bag or container in your freezer for future bone broth batches.
• Next, identify the joint between the middle wing section (wingette) and the drumette. Using the tip of your knife, gently cut into the skin and flesh until the joint is exposed.
• Once exposed, slice through the joint to separate the wingette and drumette. If you encounter resistance, slightly reposition your knife; it should glide smoothly through the cartilage, not hack through bone. Repeat this process for all your wings.
• Optionally, you can trim any excessive loose skin from the sections for a neater presentation and even crispier results.

Once your wings are broken down into drumettes and wingettes, place them in a large mixing bowl. Sprinkle generously with coarse sea salt and freshly ground black pepper. Use your hands to thoroughly toss the chicken, ensuring each piece is evenly coated with the seasoning. This initial seasoning is crucial for building flavor from the inside out.

3. Bake the Chicken to Crispy Perfection

Arrange the seasoned chicken wings and drumettes in a single layer on the prepared wire rack. Ensure there’s a little space between each piece to promote maximum air circulation, which is essential for achieving that coveted crispy skin. Transfer the baking sheet to your preheated oven and bake for approximately 50 minutes. The exact baking time may vary based on your oven and the size of the wings, so keep an eye on them until they are golden brown and wonderfully crispy.

Pro Tip: Ovens often have hot spots. To ensure even cooking and browning, I recommend rotating the baking sheet halfway through the cooking time, around the 20-25 minute mark. This simple step helps all your wings achieve uniform crispiness.

4. Prepare the Irresistible Teriyaki Sauce

While your chicken wings are baking, it’s time to whip up the star of the show: the sticky sesame teriyaki sauce. In a small saucepan, heat the melted coconut oil over medium heat. Add the minced garlic (a garlic press makes this quick and easy) and the grated fresh ginger (a Microplane grater is perfect for ginger). Sauté for about a minute, until the kitchen is filled with their fragrant aroma, being careful not to burn the garlic.

Next, pour in the remaining sauce ingredients: coconut aminos, honey, chili sauce/sriracha, sesame oil, and fish sauce. Stir well to combine. Reduce the heat to medium-low and bring the mixture to a gentle simmer. Allow the sauce to simmer and reduce, whisking occasionally to prevent it from sticking or burning on the bottom of the pan. This reduction process is vital; it concentrates the flavors and thickens the sauce, giving it that characteristic sticky glaze. Continue simmering until the sauce has reduced by about one-third and is thick enough to coat the back of a spoon. Once thickened, pour the luscious sauce into a large mixing bowl, ready for the wings.

5. Toast the Cashews

For an extra layer of texture and nutty flavor, toast your raw cashews. While the sauce is reducing or the chicken is baking, heat a small frying pan over medium heat. Add the roughly chopped cashews to the dry pan and toss them frequently for about 10 minutes, or until they turn a beautiful golden brown and release their aromatic oils. Keep a close eye on them, as nuts can burn quickly. Once toasted, set them aside.

6. Combine and Garnish

By now, your kitchen should smell incredible! Check on your chicken wings. They should be beautifully crispy and golden. Carefully remove them from the oven and transfer the hot, crispy wings directly into the large mixing bowl containing the warm teriyaki sauce. Using tongs, toss the wings thoroughly, ensuring every nook and cranny is generously coated in the rich, sticky glaze. The heat from the wings will help the sauce adhere perfectly.

Finally, prepare your garnishes. Slice your scallion into thin rounds and ensure your toasted sesame seeds and cashews are ready. Arrange the sauced wings on a serving platter. Sprinkle liberally with the toasted sesame seeds, chopped cashews, and fresh sliced scallions. These garnishes not only add a burst of color but also contribute essential texture and freshness to balance the richness of the wings.

7. Serve and Enjoy!

The last and best step: dig in! These Sticky Sesame Teriyaki Chicken Wings are best enjoyed immediately, while they’re hot, crispy, and drenched in that glorious sticky sauce. Be prepared for them to disappear quickly!

Why These Wings Are a Must-Make

These wings aren’t just delicious; they embody the spirit of enjoyable, healthy eating that Juli Bauer champions. They’re naturally gluten-free thanks to coconut aminos, and the use of honey provides a touch of natural sweetness. The crispy texture, achieved by baking on a wire rack, contrasts beautifully with the thick, luscious sauce. It’s a dish that feels indulgent yet aligns perfectly with a Paleo lifestyle. The blend of ginger, garlic, chili, and sesame creates an Asian-inspired flavor profile that is both familiar and exciting, making it a guaranteed crowd-pleaser for any occasion, from casual family dinners to festive gatherings.

Beyond the Plate: Juli Bauer’s Culinary Philosophy

Making these wings is more than just following a recipe; it’s an invitation into Juli Bauer’s vibrant culinary world. Every time you glance at Juli Bauer’s Paleo Cookbook on your kitchen counter, it serves as a delightful reminder to embrace life with enthusiasm – to goof off, to cook incredible food, to dress a little better, and maybe even to squeeze in a few more pull-ups. It’s about finding joy in healthy living, without sacrificing flavor or fun. This cookbook is a celebration of real food, real life, and real laughs.

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Hungry for more culinary inspiration? Explore my extensive Recipe Index for a treasure trove of delicious ideas. You’ll also find exclusive recipes on my iPhone and iPad app, and within my acclaimed cookbooks: Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021). Happy cooking!

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