These Irresistible Wings ain’t called irresistible for nothin’. You should probably make a double (or triple) batch of these if you’re bringing them to a potluck or super bowl party, because they will be GONE before you can grab enough.
The great thing is, the marinade for these is a clean-out-the-pantry, everything-but-the-kitchen-sink type of deal. The original recipe is from the Washington Post, one I saw around this time last year, and they just seemed insanely good – sticky, slightly sweet, and just the right balance of spicy too – but there were so many ingredients I couldn’t eat like soy sauce (wheat), korean pepper paste (usually has wheat), a couple different sweeteners, etc. So *obviously* I had to make one that we could all enjoy with a few simple subs.
Let me tell you guys – I expected these wings to be great, but not THIS great. Holy freaking moly. Irresistible wings, get in my belly.
A note on the ingredients – if you can’t find coconut palm syrup, molasses or maple syrup will work just fine. I made a homemade hoisin sauce from Juli Bauer’s Paleo Cookbook (IMO the best homemade version I’ve ever tried) because hoisin usually has soy sauce in it. If you don’t have that cookbook, this version is pretty close.
- 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
- 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.
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!
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Chili Lime Chicken Wings
Turmeric Spiced Chicken Drumsticks
Chimichurri Wings with Paleo Ranch Dressing
Paleo & Whole30 Super Bowl Recipes
