Paleo Orange Ginger Chicken Wings
Prep time
Cook time
Total time
Serves: 4
  • 1½ pounds chicken wings
  • ¼ cup apple cider vinegar
  • 1 orange
  • 3 tablespoons coconut oil
  • 2 tablespoons raw honey
  • 1½ tablespoons coconut aminos (can sub with soy sauce)
  • 1 serrano pepper or a medium jalapeno pepper, diced very small (optional)
  • ¼ teaspoon sea salt
  • 1 teaspoon grated fresh ginger (a thumb-sized piece of fresh ginger will work)
  1. Preheat oven to 375.
  2. Line a baking sheet with foil or parchment paper. The wings won't stick as much to the parchment paper but either one works.
  3. Prepare the orange: remove the orange zest with a grater or zester and once removed, juice the orange. You will be using the zest and the juice in the recipe.
  4. In a small saucepan combine the apple cider vinegar, zest from orange, juice from orange, raw honey, diced pepper, sea salt, coconut aminos and teaspoon of grated fresh ginger. Simmer on medium/low to thicken up the mixture. It should take around 10 minutes.
  5. While the glaze is simmering, heat a large skillet on medium/high, heat the coconut oil and brown the chicken wings on both sides. About 5 minutes each side should do it.
  6. Once the wings are done, remove from oil with a slotted spoon and place on paper towels to soak up some of the oil.
  7. In a large bowl combine the wings and glaze mixture. Cover wings with glaze.
  8. With a slotted spoon, transfer the glaze covered wings to your baking sheet.
  9. Bake for 15 minutes, turn over and baste with more glaze.
  10. Bake for another 15 minutes.
  11. Eat up!
  12. **For safety sake, throw away any leftover glaze as it has come into contact with raw chicken**
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