Honey Lime Garlic Wings (AIP/Paleo) are a great option for people who don’t like spice, or are sensitive to nightshades. Sticky and delicious!
I have three words for you: sticky, crispy and delicious! These wings are a fun option for those of us sensitive to nightshades. They pair well with cauliflower rice (like my Coconut Cauli Rice Pilaf), or white rice, if successfully reintroduced. Then maybe add some broccoli or bok choy on the side. Dinner!
Of course, you could also use them as an appetizer, too! Note that this recipe makes roughly 10 pieces, so if you are cooking for more than 2 people, consider doubling the recipe.
The method…
This method of cooking the wings is the best I’ve found. Since I’m not a fan of chicken skin, I really don’t like a rubbery, or soggy wing. For me, the skin needs to be crisp, and smothered in sauce. (Oh, how I miss spicy wing sauce!)
Basically, you toss the wings in oil and salt, then bake them for a good long time at high temperature. Once they are done, toss them in sauce, and serve ’em up!
..and a tip!
When baking these babies, I recommend lining a tray first with foil then parchment paper. You can use a silicone mat, but wings release a lot of grease, and cleanup is…yeesh. 😬
Also, make sure that your wings are done before you serve them. Pierce them with a fork or knife. If the juices run clear, you are good to go!
As always, I wish you great love and deep healing.
💗,
Wendi
P.S. Have you ordered your copy of The Autoimmune Protocol Baking Book by yours truly? Baking need not be impossible on the AIP. Let me help you! Reserve your copy today! 😀
Honey Lime Garlic Wings
Course: Appetizers, MainCuisine: AIP, PaleoDifficulty: Easy2
servings10
minutes40
minutesHoney Lime Garlic Wings (AIP/Paleo) are a great option for people who don’t like spice, or are sensitive to nightshades. Sticky and delicious!
Ingredients
1 lb 1 organic chicken wings
2 TBSP 2 extra virgin olive oil
1/2 tsp 1/2 sea salt
1/4 cup 1/4 honey
1/4 cup 1/4 coconut aminos
2 TBSP 2 lime juice
2 TBSP 2 water
1/2 TBSP 1/2 arrowroot starch
2 tsp 2 ground ginger
3 3 cloves garlic, minced
2 TBSP 2 sliced green onions
Directions
- Preheat oven to 425ºF. Bring wings to room temperature while oven preheats. Toss wings in a large bowl with olive oil and salt. Line a baking tray with foil and parchment*, then place wings on the prepared tray using tongs. (Discard remaining oil.) Bake the wings for 40 minutes, flipping them over at the 20-minute mark.
- While wings are baking, place honey, coconut aminos, lime juice, water, arrowroot starch, ginger and garlic in a small saucepan over medium high heat. Whisk until thickened. Turn off heat.
- When wings are done, pierce them to make sure the juices run clear. Cook longer if juices are pink. Place wings in a clean bowl. Pour sauce over all. Toss to coat. Garnish with green onions.
Notes
- When baking these babies, I recommend lining a tray first with foil then parchment paper. You can use a silicone mat, but wings release a lot of grease, and cleanup is…yeesh. 😬
- Note that this recipe serves 2. If serving more people, adjust recipe.
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I made these last night and they were so good! Thank you !
Oh yay! I’m so glad you like them! 😀
I only have drumsticks, would it work the same?
Hi, Joyce! I think it could, with some modifications. The drumsticks will need to cook longer than the wings, but once they are cooked through, you could totally toss them in this sauce! Good luck! 🙂