These simple Sticky Honey & Ginger Chicken Wings are tossed in a glossy, flavorful sauce of chilies, ginger, garlic, honey and coconut aminos. They are grain-free, gluten-free, dairy-free, paleo, SCD legal, nut-free and refined-sugar free.
I’ve always had a soft spot for chicken wings. A big plate piled high, sticky fingers and a face covered in sauce is pure joy. Sadly, most restaurant wings are deep-fried and drowned in sugary sauces that, while tasty, aren’t the healthiest choice.
Chicken wings aren’t as common in the UK as they are in North America, so finding them in the grocery store felt like a small triumph. The sight of them in the meat aisle made me very excited.
The sauce for these Paleo honey & ginger wings is a perfect balance of sticky, zesty, spicy and sweet. Be prepared: you’ll want a wet cloth or small bowl of water nearby — I spent as much time licking my fingers as eating the wings.
The garnishes are worth mentioning too. Right before serving I sprinkled the wings with chopped scallions and sesame seeds for added texture and a fresh lift — don’t skip them.
Other game-day appetizers you might enjoy:
- Jalapeno “Cheese” Stuffed Bacon Wrapped Shrimp
- Creamy Chicken, Spinach & Artichoke Dip
- Hot & Creamy Crab Dip
- Bacon Wrapped Chicken & Jalapeno Bites
- Portobello Pizzas
- Coconut Shrimp with Sweet Chili Dipping Sauce
- Honey Garlic Ribs
- Creamy Jalapeno Chicken Dip
If you make this recipe, please leave a comment below or tag me on Instagram @everylastbite_ — I love seeing your photos!
Sticky Honey & Ginger Chicken Wings
Ingredients
- 2 lbs chicken wings
- 2 inch piece fresh ginger
- 3 cloves garlic
- 1/4 cup coconut aminos (or tamari/soy sauce)
- 1/4 cup apple cider vinegar
- 1/3 cup honey
- 1 tbsp finely chopped Fresno chili pepper or 1/2 tbsp chili flakes
- 2 tbsp chopped scallions
- 1 tbsp sesame seeds
Instructions
- Combine the ginger, garlic, coconut aminos, apple cider vinegar and honey in a high-speed blender or NutriBullet and blend until smooth.
- Place the wings in a bowl or zip-top bag, pour the sauce over them and refrigerate to marinate for at least 1 hour and up to 6 hours.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and set a wire rack on top.
- Arrange the wings evenly on the rack and pour any remaining marinade into a small saucepan. Bake the wings for 30 minutes, flipping once halfway through to brown them evenly.
- Bring the reserved marinade to a gentle simmer over medium-high heat and simmer for about 5 minutes, until it thickens and coats the back of a spoon.
- When the wings are done, remove them from the oven and brush generously with the thickened sauce. Transfer to a serving platter and garnish with sesame seeds and scallions.
Nutrition
Carbohydrates: 21 g |
Protein: 26 g |
Fat: 23 g
Nutrition information is automatically calculated and should be used as an approximation.