Crispy Sweet and Sour Paleo Chicken Wings

5 from 1 vote

Crispy Sweet and Sour Paleo Chicken Wings

These paleo chicken wings are baked until golden, tossed in a sticky sweet and sour sauce, then broiled for those caramelized edges that make homemade wings so good. The sauce gets its tangy-sweet flavor from coconut aminos, rice vinegar, honey, lemon, ginger, and garlic. The sticky glaze and crispy edges make these really hard to stop picking at straight from the pan.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Keyword: paleo chicken wings

Servings: servings

Author: Jean Choi

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.

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