Sweet and Sticky Orange Ginger Wings (AIP)

Every year as the Superbowl approaches, I always struggle to remember who won the previous year’s game.  In fact, I rarely remember the teams, the halftime show, the commercials, or really any other details.  And maybe that’s because I’m not as into sports as some people.  But really, I think it’s because the game day food totally outshone the actual game itself!

This year, I have a feeling, will be no exception.  Especially if my Sweet and Sticky Orange Ginger Wings are on your game day menu!  These Paleo and AIP chicken wings are lightly dusted with garlic and ginger before being roasted and broiled to a crispy finish.  Then, they’re tossed in a sweet, sticky, and citrusy orange, ginger, and garlic sauce that is out of this world!  The result is a bowl of wings that has all the delicious flavors of Chinese takeout!  The best part is, the wing sauce could make ANY meal taste great!  I can’t wait to try it on a stir-fry!

So, if you don’t get excited about Superbowl Sunday for the football, I bet you can still get pumped up for all the delicious appetizers- including a big plate of my Sweet and Sticky Orange Ginger Wings!  (Just don’t forget the napkins!)

I’ll admit, I’m rather new to the chicken wings scene.  I never used to like chicken wings (or so I thought) because we never made them growing up.  At restaurants, I never ordered them since I always felt like they were very messy with so little reward – not much meat on those bones!  I had also had a bad wing-making experience once that soured me on them for awhile.  We’re talking wings that never quite browned, yet the meat overcooked, and a sauce that was less than pleasing.  Ick.

And then about a year ago, I gave wings another shot after going Paleo.  And boy, was it a game-changer!  The crispy chicken skin, the flavorful sauce, and the tender meat had me lose all my preconceived notions about wings.  I was hooked and could finally see what the hype was all about!

I realized that perfectly delicious wings came down to two key components:

1.  The baking of the wings
2. The saucing of the wings

To conquer the first aspect, I knew I needed to upgrade from baking my wings on parchment paper to trying them on a wire baking rack.  The wire rack allows the heat to travel underneath the wings, creating a more even baking process.  I also sprinkled a bit of arrowroot starch on the wings to help absorb some of the moisture and aid in getting a crispier skin.  This is totally optional, since I’ve baked wings without the arrowroot, as well.

For the second component, I sought out a sauce that would coat the wings well and be super flavorful.  Since I’m still eating strictly AIP, that greatly limits my sauce options.  No dairy, no peppers, no hot sauce, so bye-bye buffalo wings!  Most already-made sauces and spice blends were off limits, too, so I knew I had to create my own.

In the past, when I’ve tried to take sauces or condiments that have a very distinct flavor (like buffalo sauce, tomato sauce, ketchup, or BBQ sauce) and homemake them, I ended up very disappointed.  However, I’ve usually been really happy with AIP sauces that feature Asian flavors.  I knew that an Asian spin on these chicken wings was the way to go!

So, for the sauce, I combined fresh-squeezed orange juice, garlic, fruit-sweetened apricot preserves, both fresh and powdered ginger, and coconut aminos together and cooked it down until it was reduced and thickened.  I added chopped green onions for extra flavor and texture.  One taste of this sauce and I was on cloud nine!  It was better than I even imagined.  We’re talking Asian restaurant-quality good.

When the wings were almost finished baking, I cranked up the broiler to really get a crispy skin.  You could eat the wings like this with a dry-rub, but I much prefer saucy wings.  I poured my orange ginger garlic sauce all over the freshly baked wings and sprinkled the batch with some extra green onions.

Give the Sweet and Sticky Orange Ginger Wings a toss and gaze longingly at that beautiful shine!  These wings are ready to impress!

  I recommend serving my Sweet and Sticky Orange Ginger Wings immediately, while they’re nice and hot.  They make a finger-licking good main dish with a side of veggies and cauliflower rice or a crowd-pleasing appetizer for any gathering, including the Superbowl!  And if you’re looking for more great Paleo party food, check out my complete index of Apps and Snacks!  A few of my favorites include Easy Mango Guacamole, Sweet and Savory Fried Plantains, and Simple Blender Salsa!

Whether you’re a die-hard football fan or you’re really just in it for the food (like me), I hope these wings stand out as a highlight this Sunday!  And if you don’t remember anything else about this week’s big game, I hope you’ll remember this recipe and make it for many Superbowls to come!  Cheers!

5.0 from 2 reviews

Sweet and Sticky Orange Ginger Wings (AIP)

 

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Created by: Joanna Smith

Serves: 4-6

Ingredients

For the Chicken Wings:

• 2 lbs of chicken wings, thawed
• 2 tablespoons arrowroot starch (optional)
• 1 teaspoon garlic powder
• 1 teaspoon powdered ginger
• ½ teaspoon sea salt

For the Orange Ginger Garlic Sauce:

• ¾ cup orange juice
• ½ cup coconut aminos
• ¼ cup apricot preserves (fruit-sweetened)
• 1 tablespoon minced garlic
• 1 teaspoon orange zest
• 1 teaspoon grated ginger
• 1 teaspoon powdered ginger
• 1 teaspoon garlic powder
• 1 teaspoon raw honey
• ½ teaspoon sea salt
• 1 teaspoon arrowroot starch, to thicken
• ¼ cup chopped scallions, plus extra for garnish

Instructions

1. Preheat oven to 400 degrees. Grease a wire oven-safe rack and place it over a baking sheet.
2. Pat chicken wings dry with a paper towel.
3. Mix together arrowroot starch, ginger, garlic, and sea salt and lightly dust the chicken wings. Place wings in a single layer on wire rack.
4. Bake wings for 45 minutes, or until cooked through. I flipped my wings once part way through cooking. Turn oven broiler on and broil for 5 more minutes, until skin is crispy.
5. While wings are baking, whisk sauce ingredients together (except for arrowroot and scallions) in a saucepan and bring to a low boil over medium heat. Turn down heat to low and simmer sauce for 8-10 minutes, then whisk in arrowroot starch and allow to thicken for an additional 1-2 minutes. Remove from heat and stir in scallions.
6. Toss baked wings in the orange sauce and top with extra chopped scallions. Enjoy!

3.5.3226