Whole30 Yangnyeom Chicken

Boldly reinventing a beloved Korean classic, this Whole30 Yangnyeom Chicken recipe offers all the flavor-packed goodness of traditional yangnyeom chicken—without the added sugar or grains. Crispy baked wings or drumettes are tossed in a spicy, sweet, and tangy sauce made with Whole30-compliant ingredients like date paste, coconut aminos, and gochugaru. The arrowroot starch ensures perfectly golden, crunchy skin, while the savory sauce is thickened with tomato paste and balanced with garlic and rice vinegar. Perfect for your next dinner or game-day spread, this mouthwatering dish is gluten-free, paleo, and ready to delight your taste buds. Serve it alongside roasted veggies or cauliflower rice for an unforgettable Whole30 meal!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 lbs Chicken drumettes or wings
• 0.5 cup Arrowroot starch
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Avocado oil (for baking or frying)
• 4 tbsp Tomato paste
• 3 tbsp Coconut aminos
• 2 tbsp Rice vinegar (compliant, no added sugar)
• 2 tbsp Date paste
• 3 cloves Garlic, minced
• 1 tbsp Gochugaru (Korean red pepper flakes, ensure no added sugar)
• 1 tsp Sesame oil (optional, Whole30-compliant)
• 2 stalks Green onion, chopped (optional, for garnish)
• 1 tbsp Sesame seeds (optional, Whole30-compliant)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack for even cooking.

Step 2

Pat the chicken drumettes or wings dry with paper towels. This step ensures crispiness.

Step 3

In a bowl, mix the arrowroot starch, salt, and black pepper. Lightly coat the chicken pieces in the mixture, shaking off any excess starch.

Step 4

Place the coated chicken pieces on the prepared baking sheet or wire rack. Drizzle with avocado oil to promote browning and crispy skin.

Step 5

Bake the chicken in the oven for 35-40 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature should reach 165°F/74°C).

Step 6

While the chicken is baking, prepare the Whole30-compliant Yangnyeom sauce. In a small saucepan over medium heat, combine tomato paste, coconut aminos, rice vinegar, date paste, minced garlic, gochugaru, and sesame oil (if using). Whisk the mixture well and let it simmer for 3-5 minutes until thickened. Adjust seasoning to taste, adding more gochugaru for heat if desired.

Step 7

Once the chicken is fully cooked and crispy, transfer the pieces into a large mixing bowl.

Step 8

Pour the Yangnyeom sauce over the chicken and toss carefully until each piece is evenly coated.

Step 9

Garnish with chopped green onion and sesame seeds (if desired) and serve immediately.

Step 10

Enjoy your Whole30 Yangnyeom Chicken with a side of compliant vegetables or cauliflower rice for a full meal.

Nutrition Facts

Serving size	(1296.4g)

Amount per serving	% Daily Value*
Calories	2853.3

Total Fat 160.9g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat g
Cholesterol 762.0mg	0%
Sodium 3961.9mg	0%
Total Carbohydrate 165.0g	0%
Dietary Fiber 13.6g	0%
Total Sugars 35.7g
Protein 170.8g	0%

Vitamin D 45.4IU	0%
Calcium 311.7mg	0%
Iron 15.7mg	0%
Potassium 3006.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 24.5%

Carbs: 23.6%