These Paleo Baked Chicken Wings are made with coconut aminos, garlic and a bit of sugar for a sticky sweet and completely delicious wings recipe.
Boy oh boy am I predictable or what? What can I say? I was feeling guilty. Now, do we really need another football recipe? Yes, yes we do. Because these are HEALTHY WINGS. Sort of. They’re paleo baked chicken wings, so they’re gluten free, dairy free and they’re baked, not fried, so as far as wings go, they’re not completely terrible for you. One of my favorite things is tricking friends and family into eating “healthy” (they’re not that healthy, so quotes are needed) recipes, so these baked chicken wings are a must!
Plus, the Super Bowl is this weekend, which is a great excuse to eat all the food and kind of sort of pay attention to the game.
So I ended up making these baked chicken wings paleo, and in doing so I tested two different types of flours to see which one worked better for coating the chicken in before baking. I tried coconut flour for half of them, and then arrowroot starch for the other half. I tasted them myself and I also had Miguel taste them to see if we thought the same thing. And the winner was….. arrowroot starch!! We decided the coconut flour was a little too thick, and even once the sauce is added, you could still taste it. So, arrowroot it is!
Ok but enough about flours (snooze)—the real fun is this sweet and spicy sauce! It’s made with garlic, coconut aminos (which if you’ve never tried you MUST—it’s like soy sauce but better), coconut sugar, and sriracha. I’ve read that some sriracha sauces are paleo while others are not, so if you’re trying to keep this recipe strict paleo, I’d probably opt for a homemade version. Anyway, the sauce is to DIE FOR. It’s just so tasty. It’s sweet on its own, and the spiciness comes from the sriracha, so feel free to add more if you want your wings a bit spicier.
And bam! Just like that you’ve got yourself a paleo-friendly baked chicken wing recipe. Happy snackin’!
- 1 lb. chicken wings
- 3 tbsp arrowroot starch/flour
- Salt and pepper
- 2 garlic cloves, minced
- ¾ cups coconut aminos
- ⅓ cup coconut sugar
- 2 tbsp sriracha, or more to taste
- Optional: sesame seeds and green onions for garnish
- Preheat oven to 425°.
- Pour arrowroot out onto a plate, then roll chicken into it so that chicken is coated, placing chicken directly onto a foil-lined baking sheet.
- Bake chicken for approximately 30 minutes, flipping half way through, until chicken is cooked all the way.
- While the chicken is in the oven, make the sauce. Begin by adding all the ingredients to the skillet over medium heat, stirring to combine. Once mixture starts to bubble, reduce heat to a simmer and simmer for 5-10 minutes until sauce thickens just a little bit.
- Once chicken is done, remove it from the oven and place chicken directly into the skillet with the sauce, using a spatula or wooden spoon to coat chicken in the sauce.
- Place chicken directly onto a plate and serve it with your favorite dipping sauce (I used a store bought sriracha dipping sauce!).