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.
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!).
*Traditional sriracha isn't Paleo, so try to find an alternative sriracha (I found some at Whole Foods and I know you can order some online too if you want to keep this recipe strictly Paleo)