Low-carb sesame chicken wings made ultra crispy in the oven with Ellyndale® Organics Sesame Seed Oil. Marinate, bake, and enjoy! Complete with a tahini dipping sauce.
Chicken wings are a fabulous way to increase your daily fat intake, especially when drizzled with Ellyndale® Organics Sesame Seed Oil. I used this unrefined and expeller pressed oil in the marinade, as a drizzle before cooking, and in the accompanying dip to give the overall dish a distinctive, savory, and nutty flavor. It’s an excellent versatile, light oil that’s fabulous for cooking, frying, or in dressings and marinades.
Today’s recipe is a delicious keto snack or main meal, that you can enjoy with a buddy or two. In the video below, I’m showing you how to make these wings, and introducing you to the recipe overall.
On the scale of cooking oils, sesame oil is quite high in omega-6 fatty acids having an omega 6 to 3 ratio of about 138:1. If this is of concern to you, and you’re looking for an alternative cooking oil for this recipe, Now Foods Ellyndale has a new line of cooking and finishing oils to choose from, including a couple of options that will work well for this recipe.
If you wish to replace the sesame oil with another cooking oil, NOW Foods Avocado Cooking Oil is an excellent choice because it’s ideal for high heat cooking with a high smoke point at around 520°F/271°C. The polyunsaturated fat percentage is around 10% (compared to 42% with sesame oil), making it a fabulous choice if reducing PUFAs is a focus of yours.
Check out the line of Ellyndale® cooking oils. As a keto-enthusiast, the choices are quite exciting!
Makes 1 lb (455 grams)
- 5 tablespoons Ellyndale® Organics Sesame Seed Oil, divided
- 2 tablespoons coconut aminos
- 1 teaspoon balsamic vinegar
- 1 small garlic clove, minced
- 1-inch (2.5 cm) fresh ginger root, minced
- ¼ teaspoon finely ground grey sea salt
- pinch ground cayenne pepper
- 1 lb (455 grams) chicken wings
- ¼ cup water
- 2 tablespoons tahini/sesame paste
- ¼ cup diced green onions
- 1 teaspoon sesame seeds
- Place 3 tablespoons of the sesame oil, coconut aminos, vinegar, garlic, ginger, salt and cayenne pepper in a large container with a lid, and whisk to combine. Add chicken wings and seal with the lid. Set on the counter for 3 hours, or in the fridge overnight.
- Preheat oven to 400°F (205°C) and set out your large cast iron pan, or line a baking sheet with parchment paper.
- Reserving the marinade, place the chicken wings meaty side up on the prepared sheet. Drizzle with 1 tablespoon of sesame oil and transfer to the preheated oven. Cook the chicken wings for 30 to 35 minutes, or until tops are golden.
- To prepare the tahini dip, 5 minutes before the wings are ready, transfer the reserved marinade to a small saucepan and add water, tahini, and the remaining 1 tablespoon of sesame oil. Cook on medium-low heat, whisking continually for 5 minutes, or until it has simmered for a minimum of 3 minutes.
- Remove from the oven and transfer to a clean plate. Sprinkle the chicken wings with green onions and sesame seeds, and serve alongside the tahini sauce.
View Nutrition Information (once on page, scroll down)
Are you a chicken wing aficionado? What are your favorite sauces, marinades, and flavors to add to a plain batch of chicken wings? Share in the comments below!