¼ cup Honey
3 Tbsp Coconut Aminos
2 Tbsp Fish Sauce
Juice of ½ Lime
¼ cup Sweet Chili Sauce
½ tsp Sesame Oil
Coconut Oil (if frying)
Free-Range Chicken Wings

Put all ingredients in a blender and blend until all ingredients are incorporated (about a minute).
For Grilling: We suggest medium-high heat, for about 5–7 minutes on each side.
For Oven Roasting: Cover the wings with sauce. You can use a brush after you put them on a baking
sheet, or you can pour some in the bowl and toss to coat. Spread them out on an ungreased baking sheet
or, better yet, a grill pan. Either way, make sure that the pan you use has a lip to catch the juices. Make
sure that the oven is preheated to 300 degrees Fahrenheit. Bake your chicken wings for about an hour
and a half. I’d check them at an hour and fifteen and go from there. When they are done, toss them in a
bowl with more of our Thai BBQ sauce if you like them extra saucy.
For Frying: We suggest medium-high heat (~7), and I would use coconut oil and sesame oil. For every
1 tablespoon of coconut oil, add ¼ teaspoon sesame oil. Cook about 4–5 minutes on each side. Make
sure that your wings are dry before they go in the oil, too.
Or, you could fry the skin for just a second (on high heat) and then follow our oven recipe. That way,
the skin would be really crispy, but it wouldn’t be completely fried.
Makes 12–16