May 11, 2022

Honey Garlic Chicken Wings

I love chicken wings, but I can’t tolerate nightshades, so buffalo wings are out for me. I like to make different wing sauces, so I can still enjoy wings, and this sauce has become a favorite of mine. It’s got a sweet and salty flavor, and the fresh ginger gives it a little kick. These wings are perfect on their own, or serve them along with your traditional buffalo wings to have a variety. As I’ve shared before, my husband is super picky and often doesn’t try new things. I convinced him to try these wings, and he loved them. If he enjoys a recipe, I know it’s one everyone will love.

Honey Garlic Chicken Wings

These chicken wings can be cooked in the oven or the air fryer. They are paleo and AIP compatible.



  • 2 lbs chicken wings
  • 1/3 C + 2 T coconut aminos
  • 1/3 C honey
  • 6 garlic cloves, minced
  • 1 T fresh ginger, minced
  • 1/2 tsp sea salt
  1. Pat the chicken wings dry and sprinkle them with sea salt.
  2. To cook in the oven: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place a cooling rack on top of the parchment paper on the sheet pan and place the chicken wings on the cooling rack. Put the sheet pan in the oven and bake for 45-55 minutes. The chicken should be cooked through, no longer pink, and crispy skin.
  3. To cook in the air fryer: place the chicken wings in the air fryer's basket. Cook the wings at 370 degrees for 20-30 minutes. The chicken should be cooked through, no longer pink, and crispy skin.
  4. While the chicken wings cook, add the coconut aminos, honey, garlic, and ginger to a sauté pan. Bring the sauce mixture to a boil and reduce it until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Be careful not to reduce the sauce too much, or it will burn.
  5. Toss the wings in the sauce and serve.


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