Looking for something with a serious flavor? These spicy-sweet chicken wings have it all: first they pick up some spice in the marinade, and after they’re cooked, they’re coated in a tangy honey-balsamic glaze (with optional sriracha if you really like it kicky).
To get the best flavor, the recipe goes a little further than just ginger and red pepper flakes, but you should still be able to get all the ingredients easily at a grocery store. Chinese 5 spice powder isn’t as strange as it sounds: it’s just equal parts cinnamon, cloves, fennel, star anise, and Szechuan peppercorns. It’s easy to get a Paleo-friendly version at the store, but if you can’t find it, just mix 1 tsp. of each spice together until it’s all blended.
The honey in the marinade is optional; you can leave it out for a spicier recipe or use it if you like more sweetness. But the honey in the balsamic glaze is necessary: if you don’t add it, the “glaze” won’t actually work. But if you’re strictly avoiding sugar, you could always skip the glaze completely and just enjoy a plate of spicy Asian-flavored wings. It’s not quite the same recipe, but it’s still tasty.
Serve your chicken wings over a pile of stir-fried vegetables in true Paleo style, and don’t forget the egg drop soup!
Balsamic Glaze Chicken Wings Recipe
SERVES: 4 PREP: 15 min + 4 h. marinating. COOK: 45 min.
- 2 lbs. chicken wings;
- ¼ cup honey; (optional)
- ¼ cup coconut aminos;
- Juice from 1 lime;
- 1 tbsp. Chinese 5 Spice Powder;
- 1 tsp. garlic powder;
- 1 tsp. curry powder;
- 1 tsp. ginger powder;
- Sea salt and freshly ground pepper;
- 1 cup water;
- ½ cup balsamic vinegar;
- ¼ cup coconut aminos (a Paleo-friendly replacement for soy sauce; you can get them online or at most health-food stores);
- ¼ cup honey;
- 1 tsp. Sriracha sauce; (optional or to taste)
- Mix up the marinade by combining the honey, if using, coconut aminos, lime juice, garlic powder, curry powder, ginger powder, and Chinese 5 spice powder in a bowl. Season to taste with salt and pepper.
- Add the chicken to the marinade and marinate for a minimum of 4 hours and up to overnight in the refrigerator.
- Preheat your oven to 400 F.
- Line a baking sheet with parchment paper and place the chicken wings on top.
- Bake on the middle rack of your oven for 40 minutes.
- While the wings are cooking, combine the glaze ingredients in a skillet and let simmer for 10 to 15 minutes, or until the glaze is sticky. If you’re using sriracha sauce, stir it in at the last minute.
- Turn your oven to broil and broil for approximately 5 minutes or until crispy.
- Remove the chicken wings from the oven and transfer to a large bowl.
- Add the glaze with the chicken wings, toss to coat, and serve.