We really love chicken wings. They are easy to make, everyone can portion out as much or as little as they like, its easy to make a lot of varieties in a really short amount of time – they’re just great for a lot of occasions, lunch or dinner. Like Labor Day! …which is precisely what we’re doing for dinner today!
This recipe is short and sweet. Everything goes in a blender for the sauce. Piece of cake! They’re a little spicy, but if you don’t like that, you can just omit the chili peppers. Note that the image pictured is the fried version.
Paleo Thai Chicken Wings
¼ cup Honey (raw)
3 Tbsp Coconut Aminos (or Wheat Free Tamari)
2 Tbsp Fish Sauce
Juice of ½ Lime
¼ cup Sweet Chili Sauce OR
½ Tbsp Sesame Oil
¼ tsp Ginger (ground or fresh)
½ Tbsp Coconut Crystals (or if you do raw Turbinado Sugar)
Put all ingredients in a blender (or Bullet if you are like me…I love my Bullet!) and blend until all ingredients are incorporated (about a minute).
For the Chicken Wings, you can grill them, oven-bake them, or fry them.
For Grilled: try medium-high heat, for about 5-7 minutes on each side.
For Oven Roasted: See our Chicken Wings Recipe.
For Frying: I suggest medium-high heat (around a 7 or 8 on my oven) and I would use Coconut Oil and Sesame Oil. For every 1 Tbsp of Coconut Oil, add ¼ tsp Sesame Oil – cook about 4-5 minutes on each side. Make sure that your wings are dry before they go in the oil too.
Or, you could fry the skin for just a second (on high heat) and then follow our oven recipe…that way, the skin would be really crispy, but it wouldn’t be completely fried. Your choice!
Once cooked, toss in this sauce and serve with our Ranch Dressing or Ranch Dip! Try with our Dill Shrimp Salad or Sweet Potato Salad and Cucumber Water for a great meal, especially outside with friends!