This post may contain affiliate links. Please see our disclosure policy.
Why You’ll Love Paleo Chicken Wings
I made these sweet and sour chicken wings on a whim one weekend when I needed a break from our usual game day baked chicken wings and spicy wing routine, and they disappeared way faster than I expected. The sweet and tangy glaze gets sticky around the edges after broiling, and the fresh ginger keeps the sauce from tasting too heavy or overly sweet.
The broiled finish really makes these fantastic. Once the wings are coated in the reduced sauce, a few minutes under the broiler helps the glaze cling to the skin while creating those little caramelized spots that taste so good with the fresh ginger and lemon. If you like sticky wings with a little heat too, my paleo baked honey sriracha wings have that same crispy finish with a spicy-sweet sauce.
Ingredients You’ll Need
- Chicken wings: Split wings work best here since they cook evenly and get more crispy edges in the oven.
- Sea salt: Seasons the wings and helps bring out the flavor in the sauce later on.
- Coconut aminos: Adds a savory depth with a slightly sweet flavor that works really well in sweet and sour sauces.
- Rice vinegar: Gives the sauce that tangy bite that keeps the honey from tasting too sweet.
- Cilantro: Blends into the sauce for a fresh, herby flavor.
- Chopped chives: Add a mild onion flavor and fresh finish.
- Honey: Helps the sauce reduce into a glossy glaze and balances the acidity from the vinegar and lemon.
- Avocado oil: Helps the sauce stay glossy and cling to the wings better.
- Lemon juice and zest: Adds brightness and keeps the sauce tasting fresh instead of heavy.
- Fresh ginger: Gives the wings warmth and a little zing that pairs so well with the sweet glaze.
- Garlic cloves: Add savory flavor to the sauce, but you can leave them out for a low FODMAP version.
Recipe Variations
- For a low FODMAP option, simply omit the garlic cloves. The ginger, lemon, coconut aminos, and vinegar still give the sauce plenty of flavor.
- These wings are paleo, gluten-free, and dairy-free, but they are not Whole30 because of the honey. Rice vinegar is commonly used in paleo-style sauces and marinades because it adds that classic tangy sweet and sour flavor without needing refined ingredients.
- These pair especially well with something cool and fresh on the side like my dill cucumber salad.
How to Make Sweet and Sour Paleo Chicken Wings
Step 1: Preheat the oven to 400 degrees F, and sprinkle the wings with salt and toss gently to coat. If the wings feel extra moist from the package, pat them dry first so the skin browns better in the oven.
Step 2: Place the wings on a baking sheet lined with parchment paper and bake for 40 minutes, flipping halfway through. The skin should look lightly golden before tossing with the sauce.
Step 3: While the wings are baking, place the rest of the ingredients in a food processor and blend until smooth.
Step 4: Pour the sauce into a saucepan and heat over medium heat. Once boiling, bring the heat to medium low and let the sauce simmer. Whisk the sauce frequently until it’s thickened and reduced to half. It should look glossy and coat the back of a spoon.
Step 5: 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. Keep a close eye on them during broiling since the honey can burn quickly.
Step 6: Garnish with more chopped chives before serving. Enjoy!
Expert Tips
- Don’t rush the sauce reduction. It may seem loose at first, but once it reduces by half, it turns into a glaze that clings to the wings instead of sliding right off.
- I highly recommend the quick broil at the end because those sticky browned spots on the skin are honestly the best part.
- If you want even crispier skin, you can bake the wings on a wire rack set over the baking sheet. I still use parchment most of the time because cleanup is easier, especially with sticky sauces like this one.
For another Asian-inspired wing recipe, these crispy gochujang chicken wings have a spicy, savory flavor that’s completely different but equally as good as this sweet and sour version.
Storage & Make-Ahead Tips
- Store leftover wings in an airtight container in the fridge for up to 3 days. The wings lose some of that crispy texture in the fridge, but a few minutes in the oven or air fryer brings them back to life pretty well.
- The sauce can be made ahead and stored separately in the fridge. If it thickens too much after chilling, warm it gently on the stove with a small splash of water before tossing with the wings.
Recipe FAQs
Yes. This paleo chicken wings recipe works well in the air fryer too. Cook the wings using your preferred method, then toss them with the reduced sauce afterward. A quick final air fry helps the glaze set onto the skin.
Bake the wings until the skin is lightly browned before adding the sauce, and make sure the sauce has reduced enough to turn glossy and thick. Broiling the wings for a few minutes after tossing them in the sauce also helps the glaze cling better instead of soaking into the skin.
No. This sweet and sour chicken wings recipe is paleo and gluten-free, but the honey makes it not Whole30 compliant.
More Sweet and Sour Recipes
30 Minutes or Less
Whole30 & Paleo Sweet and Sour Shrimp with Broccoli (Sheet Pan Meal)
If you make these paleo chicken wings, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Crispy Sweet and Sour Paleo Chicken Wings
Ingredients
- 2 lb chicken wings
- 1/2 tsp sea salt
- 1/4 cup coconut aminos
- 1/4 cup rice vinegar
- 1/4 cup cilantro, packed
- 1/4 cup chopped chives, plus more for garnish
- 1 tbsp honey
- 1 tbsp avocado oil
- Juice and zest of 1/2 lemon
- 1 inch fresh ginger
- 3 cloves garlic, omit for low FODMAP
Instructions
- Preheat oven to 400 degrees F, and sprinkle the wings with salt and toss gently to coat.2 lb chicken wings, 1/2 tsp sea salt
- 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.1/4 cup coconut aminos, 1/4 cup rice vinegar, 1/4 cup cilantro, 1/4 cup chopped chives, 1 tbsp honey, 1 tbsp avocado oil, Juice and zest of 1/2 lemon, 1 inch fresh ginger, 3 cloves garlic
- Pour the sauce into 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.
Notes
- Don’t rush the sauce reduction. It may seem loose at first, but once it reduces by half, it turns into a glaze that clings to the wings instead of sliding right off.
- I highly recommend the quick broil at the end because those sticky browned spots on the skin are honestly the best part.
- If you want even crispier skin, you can bake the wings on a wire rack set over the baking sheet. I still use parchment most of the time because cleanup is easier, especially with sticky sauces like this one.
- Store leftover wings in an airtight container in the fridge for up to 3 days. The wings lose some of that crispy texture in the fridge, but a few minutes in the oven or air fryer brings them back to life pretty well.
- The sauce can be made ahead and stored separately in the fridge. If it thickens too much after chilling, warm it gently on the stove with a small splash of water before tossing with the wings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I first went on the AIP plan, I was discouraged about what I could eat. I found this recipe and it changed my life. I made it so many times during my new autoimmune journey. Eventually, I discovered the culprit was gluten. So I am now able to eat a lot more while abstaining from gluten, and I feel awesome. Still, I dream of this recipe. I’m making it again tonight after quite some time- but not for lack of trying. My local store has been sold out of cilantro for months. Imagine my glee when i found cilantro tonight! Anyway, great recipe! I think i will be making this recipe until the day i die, which is hopefully not for at least 60 more years! I’ve never had dreams about a food item until I tried this. Try this recipe, you won’t regret it!
I forgot to rate 5 stars. This comment is to add my 5 star rating. Great recipe!
So good! I didnโt use the food processor because I was too hungry! Was able to make while breastfeeding my son. The salt on the wings made them crispy and delicious ๐