Paleo Orange Ginger Chicken Wings
When I found this recipe at Stupid Easy Paleo, I had to make them. I could eat wings every day but don’t because they are usually so breaded and fatty that I can’t justify it. I have never made them myself but that’s all about to change. This recipe is going to get a LOT of air time! It was well worth the steps. These rock!
There are several reasons why I love this recipe. It’s paleo, gluten-free, full of orange/ginger flavor and have a nice spicy kick. I love a spicy kick! Really tasty.
You can control the amount of spice. I used a large (about 5 inches long) jalapeno, removed the pith and seeds, diced it small and it provided a medium/hot heat. If you want a LOT of heat, leave the pith and seeds in when dicing. If you want a very mild heat, use a small pepper (about 3 inches long or smaller) and remove pith and seeds.
I’m sure this won’t be my first wing recipe, especially with grilling season coming. I can’t wait for grilling season! Chow.
{ I always use organics when available }
- 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)
- Preheat oven to 375.
- Line a baking sheet with foil or parchment paper. The wings won't stick as much to the parchment paper but either one works.
- 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.
- 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.
- 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.
- Once the wings are done, remove from oil with a slotted spoon and place on paper towels to soak up some of the oil.
- In a large bowl combine the wings and glaze mixture. Cover wings with glaze.
- With a slotted spoon, transfer the glaze covered wings to your baking sheet.
- Bake for 15 minutes, turn over and baste with more glaze.
- Bake for another 15 minutes.
- Eat up!
- **For safety sake, throw away any leftover glaze as it has come into contact with raw chicken**
