Sesame Baked Chicken Wings with Artichoke
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Total Time: 60 MinutesServes: 2



  • For the Wings:
  • Pack of chicken wing/drummets (organic, free range recommended) *These usually come in packs of 6-10
  • 4 tbsp sesame seed oil
  • 4 tbsp coconut aminos (can buy at Whole Foods, Sprouts or local health market)
  • 1 tbsp sesame seeds
  • For the Artichoke:
  • 1 whole artichoke
  • 1 emon, halved & juiced
  • salt & pepper
  • 3 cloves garlic
  • 1-2 tbsp butter


  1. Pre-heat oven to 400.
  2. For the Wings: a. Rinse chicken wings and pat to dry and place in a large mixing bowl. b. Combine sesame seed oil and coconut aminos and drizzle over chicken wings and mix to evenly distribute oil. c. Cover baking pan/tray with aluminum foil (make sure it has a slight edge so the marinade does not spill) and place wings in tray. d. Cover with sesame seeds. e. Bake wings on 400 for 45-60 minutes or until crispy.
  3. For the Artichoke: a. Bring a large pot of water (with lid) to a boil. b. Once boiling, add artichoke, add fresh squeezed lemon juice, salt & pepper. After adding lemon juice, add the lemon rinds into the pot. c. Boil on high with lid for about 30-45 minutes or until leaves are tender (if a leaf pulls off easily, the artichoke is fully cooked). d. While Artichoke is cooking, sauté garlic with butter on very low heat until softened. e. Serve artichoke with garlic butter or just eat with extra lemon juice. Note: if you do not have access to coconut aminos, just use the sesame seed oil and add salt & pepper to the wings. *Vegan Protein Option on next page: Quinoa Chickpea Burgers served with artichoke.

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