OMG, how good do these look? I made these sweet and sour chicken wings on a whim over the weekend because C requested wings for the NFL playoffs. I don’t much care for the teams that are in the playoffs this year, except for NY Giants, but I was way more excited about eating wings (typical me).
We usually eat my Game Day Baked Chicken Wings, but since my mom is still staying with us and following the AIP diet, I made this new nightshade-free version as well and it turned out pretty fantastic.
I love the combination of sweet and sour. I usually do not like sweet foods on its own, but the addition of sour really balances the flavors and I enjoyed this a lot. It was such a nice change to the hot wings that we usually eat, and I was happy that my mom really liked it as well.
I highly recommend broiling the wings at the end if you like crispy chicken wings. I love biting into the slight char on the skin, especially when it’s coated in the sticky, yummy sauce.
Also, it’s awards season! Anyone watch the Golden Globes last night? How fun. Seeing from the results, it looks like I really need to go see La La Land. I mean, I don’t need much convincing when it’s a love story with 2 very good looking people starring in it.
Whether it’s a game day or an awards show watching night, I think you’ll love these sweet and sour chicken wings. It definitely was a hit in our household!
Sweet and Sour Chicken Wings (AIP, Paleo)
- 2 lb chicken wings, drumettes & flats separated
- 1/2 tsp sea salt
- 1/4 cup coconut aminos
- 1/4 cup apple cider vinegar
- 1/4 cup cilantro, packed
- 1/4 cup chopped chives, plus more for garnish
- 1 tbsp raw honey (omit for sugar detox)
- 1 tbsp avocado oil
- Juice and zest of 1/2 lemon
- 1 inch piece of fresh ginger
- 3 cloves of garlic (omit for low FODMAP)
Preheat oven to 400 degrees F.
Sprinkle the wings with salt and toss gently to coat.
Place the wings on a baking sheet lined with parchment paper and bake for 40 minutes, flipping halfway through.
While the wings are baking, place the rest of the ingredients in a food processor and blend until smooth.
Pour out the sauce in a saucepan and heat over medium heat. Once boiling, bring the heat to medium low to bring the sauce to simmer.
Whisk the sauce frequently until it's thickened and reduced to half. Pour out the sauce into a large bowl.
Once the chicken is done, add the wings to the sauce and toss until well coated.
Optional: Place back in the oven and broil for 3 minutes for extra crispy skin.
Garnish with more chopped chives before serving.