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. They’re gluten free, ready in about 40 minutes and even better with a little sriracha on top.
Can you really go wrong with wings? Nope. Wings are the ultimate party food, game day food and/or “having friends over and have no idea what to make” food. These baked wings are paleo-friendly and coated in this sauce that’s both sweet and spicy, aka the best of both worlds.
This recipe also works with drumsticks if that’s more up your alley. Simply follow the same instructions but bake the chicken for longer–easy peasy!
WHY THESE PALEO BAKED CHICKEN WINGS ARE THE BEST
- They’re baked, not fried, so they’re on the healthier side
- The entire recipe is PALEO, meaning these wings are dairy free and gluten free
- The sauce is to die for and you’ll find yourself wanting to make it again and again
WING SAUCE INGREDIENTS
- Coconut aminos
- Coconut sugar
Note: If you want to keep these strictly Paleo, then you have to use coconut sugar, but if you don’t care about that aspect of the recipe, cane sugar works too. Also, traditional sriracha isn’t *technically* Paleo. I was able to find a simple 4-ingredient sriracha sauce at Whole Foods that is Paleo, so I imagine most health food stores sell something similar. Just FYI!
HOW TO MAKE BAKED CHICKEN WINGS
Start by coating the wings. Add the arrowroot to a plastic ziploc bag, then add the chicken, seal the bag and shake it well so that the chicken is completely coated in flour. Place the chicken onto a foil-lined baking sheet and bake it for 30 minutes or so or until the chicken is cooked, making sure to flip half way through.
While the chicken is cooking, prepare the sauce. Add all of the sauce ingredients to a large, deep skillet and bring the mixture to a boil. Then, reduce it to a simmer and simmer on low for 5-10 minutes or until the sauce thickens.
Once the chicken is cooked, transfer it from the baking sheet to the skillet and use a large spoon to coat the chicken in the sauce.
The optional final step is to top the wings with sliced green onions and/or sesame seeds for a little added flavor and texture. Oh, and be sure to add more sriracha on top if you want extra heat (which my husband always does).
WHAT TO SERVE WITH WINGS
- Chimichurri Cauliflower Steaks
- Easy Weeknight Broccoli
- Fried Brussels Sprouts
- Kung Pao Cauliflower
- Garlic Ginger Bok Choy
CHECK OUT THESE OTHER PALEO RECIPES
Sweet and Spicy Paleo Baked Chicken Wings
- 1 lb. chicken wings
- 3 tbsp arrowroot starch
- Salt and pepper
for the sauce:
- 2 garlic cloves minced
- 3/4 cups coconut aminos
- 1/4 cup coconut sugar
- 2 tbsp sriracha or more to taste
- green onion for garnish
- Preheat oven to 425°.
- Pour arrowroot, salt and pepper into a ziploc bag, then add the chicken and shake so that chicken is coated. Place 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 a 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!).