Irresistible Wings (Paleo, Gluten-Free)
Prep time
Cook time
Total time
Dana: Real Food with Dana
Serves: 6-8 servings
Ingredients
- ½ cup hoisin sauce (see note)
- ⅓ cup ketchup
- ⅓ cup coconut aminos
- 2 Tbsp gluten-free gochujang (or sub sriracha)
- 2 Tbsp dijon mustard
- 2 Tbsp sesame oil
- 2 Tbsp coconut palm syrup*
- 1 Tbspchili garlic sauce
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 Tbsp apple cider vinegar**
- 3 pounds chicken wings
- For serving: chopped chives
Directions
- Combine all the ingredients for the marinade (except chicken wings) in a large bowl and whisk until they are well combined.
- Pat the chicken wings dry and put them in a 1-gallon ziplock bag - pour the sauce over them, press as much air out of the bag as possible, and massage the bag to evenly distribute the marinade.
- Pop the bag in the refrigerator and allow the flavors to seep in for 4-8 hours.
- Preheat the oven to 400 F. Line a rimmed baking sheet with two layers of aluminum foil.
- Place the wings on the baking sheet (it’s best if they’re not cramped up next to eachother) and discard any remaining marinade.
- Bake the wings for 40 minutes. (optional: turn them over halfway through)
- Serve warm with some chopped chives.
Notes
I made homemade gluten-free hoisin sauce from Juli Bauer's Paleo Cookbook. If you don't have the book, this version is pretty close.
Coconut palm syrup can be substituted for molasses or maple syrup.
Apple cider vinegar can be substituted for unseasoned rice wine vinegar if you have it on hand!
Coconut palm syrup can be substituted for molasses or maple syrup.
Apple cider vinegar can be substituted for unseasoned rice wine vinegar if you have it on hand!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/irresistible-wings-paleo-gluten-free/