Paleo Teriyaki Chicken Wings
These Paleo Teriyaki Chicken Wings are incredibly juicy on the inside and super crispy on the outside! They require minimal prep time, minimal ingredients, and cook quickly in the air fryer!
Equipment
- Air Fryer
- Oven
- Tongs
- Mixing Bowl
Ingredients
- 6 Chicken Drumsticks
- ¾ Cup Finely Shredded Coconut
- ¼ Cup Cassava Flour
- ¼ Teaspoon Salt
- ⅓ Cup Teriyaki Sauce I used Primal Kitchen (no soy) Teriyaki.
Instructions
- Start by adding your chicken to a large bowl. Pour *most* of your Teriyaki sauce on top - save some to drizzle on top later. Use tongs or a fork to move them around until they're evenly coated. Place in the refrigerator to marinate for 30-60 minutes. (You can also prepare this the night before.)
- Next, prep your flour mixture in a large bowl. Add cassava flour, shredded coconut, and salt. Use a fork to blend until fully combined.
- Remove your chicken from the refrigerator, and use tongs to roll your chicken in the flour mixture. Make sure to fully coat each piece of chicken, then add to your air fryer. Pour the leftover sauce from the bottom of the marinating bowl on the chicken, and the little bit of sauce you saved from earlier.
- Air fry at 390 degrees for 15 minutes. After 15 minutes, flip the chicken, and cook for an additional 10 minutes on the other side. Remove from the air fryer and serve with vegetables and/or rice! ENJOY!
Notes
Note - The nutrition facts calculated reflect a traditional Teriyaki Sauce, but the one I mentioned in this post has no sugar and much better ingredients than what you would typically use.
Nutrition
Serving: 1gCalories: 229kcalCarbohydrates: 9gProtein: 15gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 793mgPotassium: 268mgFiber: 2gSugar: 3gVitamin A: 35IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!