This sauce is magical. Period. It’s just four simple ingredients that come together in umami harmony for some finger lickin’ good times. Perfect on wings, nuggets, veggies or fish – once you make it you’ll have it on repeat!
Ten days into my current whole30 and I was craving some kind of Asian garlic ginger sauce. You know, the kind that’s not in any way authentic, but satisfies your takeout and pan-Asian cravings nonetheless. I threw this together on a complete whim and kinda knocked my own socks off in the process. It evokes memories of many Asian dining experiences, and yet none I can put my finger on. This garlic ginger sauce strikes the perfect balance between familiar and new, all while helping me stay compliant on whole30 and making some OUTSTANDING wings.
This is my new, go-to sauce. It’s just about the quickest sauce ever. Packed with flavor and both Paleo and whole30 approved, what’s not to love? Now to get creative with what we can use it on. Because as EPIC as it is on wings, it can go some other seriously delicious places.
Craving sesame-esque chicken? Put it on paleo nuggets and bam, takeout fakeout. Nuggets not your thing? It works really well as a glaze for fish, and get generous – let it drizzle down onto you veggies and sides as well. You could coat green beans with it, or even swap your normal beef broccoli sauce with this sauce and probably save yourself a few minutes in the process. The possibilities with this Asian garlic ginger sauce really seem endless right now, and I’m working my way through them one by one. In fact, I legit rewrote this post after putting it on wings because I think that this is a particularly magical combo (sorry salmon dish. You were DELICIOUS but, well, wings. Duh). Get these into your face hole stat. I hear there are some big sports games coming up. Do it.
Though magical, this sauce will thicken as it cools. Just think of it as the sauce version of bone broth. Embrace the jiggle. It reheats well (in fact, I pulled it out of the fridge and simply warmed it up on the stove top before tossing on the wings). It makes about 3/4 cup as written, enough to glaze 6 portions of salmon with a generous amount left over to drizzle on veggies. It’s good for a 1.5-2 lb batch of wings, or nuggets made from 1.5 lb of meat.
Note: you need to make the slurry separately before whisking it into the rest of the sauce or it won’t thicken. To make the slurry, whisk together the arrowroot and the 3 teaspoons aminos. Then, add it during the appropriate step.
For details on how I like to cook my wings, see the notes in the recipe section.
Hands down my favorite sauce – it’s a magical mix of 4 simple ingredients plus some arrowroot starch for thickness, and the end result is umami perfection. Pairs perfectly with wings, nuggets, fish, veggies, and pretty much anything you can imagine!
- 3 tablespoons sesame oil
- 3 tablespoons grated ginger, juiced (just squeeze the 3 tablespoons of ginger pulp in your hand to wring the juice out of it. Do this directly into the pan once you’ve started cooking)
- 4 cloves garlic, minced
- 1/2 cup coconut aminos plus 3 teaspoons for the arrowroot slurry
- 3/4 teaspoon arrowroot powder
- Heat oil in a small pan over medium/medium high
- When hot, juice the ginger into the pan and let it start bubbling (it froths and foams a bit, this is normal). Cook for about 2 minutes
- Add the garlic and let it get fragrant, about 2 minutes (reduce heat to medium if you aren’t already there)
- Add the 1/2 cup of coconut aminos and let it bubble for a minute or two more
- Make the arrowroot slurry by whisking the arrowroot into the 3 teaspoons of coconut aminos. You must do this separately before you add it to the sauce or it wont thicken properly
- Whisk the slurry in. Make sure and use a whisk, as this is what will cause the oil and aminos to combine.
- After about 30 seconds of whisking, you will notice the bubbling sauce both thicken and come together. Remove from heat and use immediately in whatever delicious way you’ve selected!
I like to squeeze the grated ginger and just use the juice and not the pulp. If you want a more intense ginger flavor, use the pulp as well, or some ratio of the two.
To cook wings: preheat oven to 400. Pat the wings dry and sprinkle with salt on both sides. I like to also lightly dust both sides with some arrowroot powder so they get extra crispy oven. Place the wings on a wire rack in a baking sheet skin side down. Cook 20 minutes, then flip, cooking an additional 25 minutes, or until done!