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I’ve been on this elimination diet over four months now. That means four months without one of my favorite flavors. Soy sauce. Before all of this I would have drank it from the bottle. I even have a Kikkoman shirt, it’s that serious. A few months ago I tried a soy alternative, coconut aminos. I was very excited to try something that could give me that umami flavor. I rushed home and poured it over rice ready to dig my fork in and enjoy. Needless to say I was disappointed. It was way too sweet and honestly nothing like soy sauce.
Nevertheless I refused to give up. There had to be a way to use coconut aminos to make this product feel more like the one I was craving. Let me tell you, this teriyaki glaze completely hit the spot! The glaze has that sticky sweetness you get from a honey teriyaki and it actually tastes like Chinese food! My boyfriend and I both agree it’s pretty hard to tell these are soy free.
The glaze has quite a few ingredients in it. But by no means is it difficult to make. Just keep an eye on it and stir often until it has reduced properly. When you’re cooking down the glaze you’ll know its done when the glaze covers the back of a spoon. If you run your finger down the spoon and the line made doesn’t get filled in right away you’re ready to go!
By reducing this glaze by half it allows the wings to be coated perfectly without having to broil the wings after putting the glaze on. I also think this glaze would be great on steak or pork. Trust me it’s on my to-do list.
Any type of diet can be hard to stick to especially if you’re craving certain foods. This soy free teriyaki chicken really helped me to hit a sore spot I’ve been having with mine. If you find dieting in any form difficult, stay tuned. I’m going to be writing up some tips and tricks for sticking to and succeeding with any new diet.
What foods do you crave? Thinking of giving these wings a shot? I’d love to hear from you. Don’t forget to subscribe below for recipes and tips just for subscribers.
- 1 1/2 tbsp sunflower oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 cup coconut aminos
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup cane sugar
- 1/2 tsp molasses
- 1 tbsp sesame oil
- 1/4 cup pomegranate juice
- 1/4 cup grapeseed oil
- 1 tsp salt
- 2 1/2 lbs chicken wings (about 20 wings)
- Preheat oven to 450 degrees F (place two baking sheets in the oven while it preheats to get them nice and hot)
- In a small bowl combine oil, salt. Set aside.
- Pat the chicken wings dry with paper towels and place in large mixing bowl
- Pour oil over wings and toss together until wings are evenly coated
- Carefully remove the hot pans from the oven and evenly distribute wings across both baking sheets.
- Place back in the oven and cook for 35 minutes turning once half way through.
- In sauce pot heat sunflower oil over medium high heat, once hot add garlic and ginger and sweat down for a minute or two.
- Add coconut aminos, apple cider vinegar, honey, sugar, and molasses to pot. Stir to combine.
- Once sugar has dissolved (about 2 minutes) add sesame oil and pomegranate juice.
- Reduce heat to medium low and simmer on stove 20-25 min to reduce, stirring often. Sauce should reduce by half.
- Once chicken has come out of the oven, place all wings in a large bowl.
- Pour 3/4 of the glaze onto the chicken wings and toss. (If more glaze is desired add more, otherwise, reserve leftover sauce for dipping.)
- *The oven may get a little smokey because of the high heat turning on the vent above the oven when you get started could help to keep the smoke at bay