Chicken wings can be cooked, marinated and served up a million ways — for a few examples, see this recipe, this one and this one! These Thai-style chicken wings are coated in a marinade with a bit of Asian flair: coconut aminos, fish sauce, lemongrass and honey. They’re finished off with a quick broil to caramelize the sauce for a finger-licking sweet and sticky bite.
If you’re new to Paleo, you may be unfamiliar with coconut aminos and fish sauce. Coconut aminos are an excellent replacement for soy sauce in Asian dishes. Fish sauce is also frequently used in Asian dishes and gives a great umami taste. You can usually find both coconut aminos and fish sauce at your health food store, and you can definitely find them both online.
When you’re cooking the sauce, keep an eye on it to be sure it doesn’t overcook and burn. Instead, look for it to thicken, then remove from the heat. Serve this big batch of wings at a football party or any celebratory occasion!
Thai-Style Chicken Wings Recipe
Protein: 31g / %
Carbs: 6g / %
Fat: 27g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3 lb. chicken wings;
- 1/4 cup coconut aminos;
- 4 tbsp. rice wine vinegar;
- 3 tbsp. fish sauce;
- 2 tbsp. lime juice;
- 1 tbsp. lemongrass, minced;
- 1 tbsp. garlic, minced;
- 2 tbsp. raw honey, optional;
- Green onions, thinly sliced;
- Sea salt and freshly ground black pepper;
- Preheat the oven to 400 F.
- Season the chicken with sea salt and freshly ground black pepper.
- Place the chicken wings on a baking sheet lined with parchment paper.
- Bake in the oven for 12-15 minutes per side.
- Combine all the remaining ingredients in a saucepan and bring to a boil; cook until the sauce thickens.
- Brush the chicken wings generously on both sides with the sauce.
- Place the chicken back in the oven and broil for 5 to 6 minutes per side.
- Serve topped with sliced green onions.