The #SoLetsPigOut Summer Potluck Kickoff + Sticky BBQ Korean Chicken Wings + A Giveaway From Mighty Nest!

Ingredients

1/2 cup [aflink u="http://amzn.to/WnBTxM"]tamari[/aflink] (use [aflink u="http://amzn.to/1nXGNvM"]coconut aminos[/aflink] to make it Paleo)
2 tbs [aflink u="http://amzn.to/1k7g7sU"]rice wine vinegar[/aflink]
1 tbs[aflink u="http://amzn.to/1psZjKu"] sriracha[/aflink]
1 tsp minced ginger
2 cloves or garlic, crushed
1/3 cup [aflink u="http://amzn.to/1jQsGse"]coconut sugar[/aflink]
1/2 cup green onions, diced

1/2 cup [aflink u="http://amzn.to/WnBTxM"]tamari[/aflink] (sub [aflink u="http://amzn.to/1nXGNvM"]coconut aminos[/aflink] for Paleo)
2 tbs[aflink u="http://amzn.to/1k7g7sU"] rice wine vinegar[/aflink]
1 tbs [aflink u="http://amzn.to/1psZjKu"]sriracha[/aflink]
1 tsp ginger
2 cloves garlic, crushed
6 [aflink u="http://amzn.to/1qUHXal"]medjool dates[/aflink]
green onions & sesame seeds, to garnish

Whisk together all of the items in your marinade until it's well combined. Add your chicken to the marinade and toss well to coat the chicken. Place the chicken and the marinade either in a bowl with a lid or in a large freezer bag to marinate overnight.
Once your chicken has marinated over night, it's ready to be grilled. Heat up your grill. While your grill is heating up, you can make a batch of sticky sauce. Add all of the items for the sticky sauce into a high powered blender and blend together until it is smooth. It should be a little bit sticky to the touch.
Once your grill is hot, you can add your wings (skin side down). Make sure that your grill grates have a little bit of oil or non-stick spray on them before you place the wings down. If your wings stick to the grates you will lose the skin (which is totally the best part). Grill for 4-5 minutes per side or until the internal temperature has reached 165 degrees. Baste the wings thoroughly with the sticky sauce while they are still warm.
Garnish with extra green onions and sesame seeds. Serve with extra sticky sauce! Enjoy!

by Gina Marie