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Broiled Chipotle-Tamari Chicken Wings with Zucchini Sticks

You can't beat this intersection of East and West - Tamari and Chipotle Chiles.


  • 1 large red onion, rough chopped

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • 1 tablespoon Chipotle en adobo, chopped

  • 1 large tomato, rough chopped

  • ½ cup Wanjashan naturally brewed rice vinegar

  • ¼ cup Wanjashan low sodium naturally brewed Tamari

  • 2 tablespoons butter

  • 2 pounds chicken wings, separated into wings and drumettes, rinsed and brined

  • 1 cup Greek yogurt

  • 1 large zucchini, cut into 1inch x 2 inch pieces

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil to cook


  • 1.

    Pre-set oven to high broil and place rack on lower part of oven. In a sauce pan on med-high heat, coated lightly with oil, sauté the onions, ginger and garlic, until soft, about 2 minutes. Add the Chipotle and tomatoes and stir. Add the naturally brewed rice vinegar and naturally brewed tamari and deglaze and reduce by 50%. Buzz the mixture adding butter with hand stick. Take ¼ cup of mixture and mix with yogurt, season and hold in fridge. Rise and dry the wings and toss with remaining sauce. Spread on sheet tray and broil, flipping once when browned, about 10 minutes total. Meanwhile, cut the zucchini into strips and serve on the side with reserved sauce and wings.

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