Recipe | Teriyaki Sauce

I can never remember how to spell “teriyaki.”  It’s one of those word hang-ups for me… kind of like “desert” and “dessert.”  I know one of them is a hot place with no grass, and the other is something I’m not allowed on Whole30.  Still not entirely sure which is which.

Anyway, I’ve mentioned that I normally head to a local place for free chicken wings on my birthday.  This year, as I’m rocking the Whole30, I’ll be doing chicken wings at my folks’ house, and having a few guests over.  I think I’ve settled on –

  • traditional Buffalo-style wings (I still have some Tessemae’s buffalo sauce to use up)
  • mild barbecue wings, and
  • teriyaki wings

I’m going over to a friend’s house this Friday night for some “Cards Against Humanity” fun while her hubby is out of town.  Here’s what I’m going to be trying for the Teriyaki –

You will need:

  • 6oz. pineapple juice
  • 3/4C coconut aminos
  • 1T fish sauce
  • 3t arrowroot starch (can sub tapioca starch)
  • 1t salt
  • 1t fresh garlic
  • 1t fresh ginger
  • 1/8t crushed red pepper flakes

You need to:

  1. Combine ingredients in a saucepan and bring to a rolling boil until thickened.

So good!


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