Whether you’re throwing a party, having a few mates over a drink or cooking a family dinner, these irresistible paleo chicken wings with flavorful spice rub and smoky honey lime glaze will please both the kids and the grownups.
These paleo and gluten-free friendly chicken wings are really easy to make, even though there are a few ingredients that go into the smoky spice rub and the sticky glaze, which have a little Tex Mex flare to them. Don’t worry, all of these are accessible from your local supermarket and are probably already in your pantry.
I made one tray of chicken wings but simply double the ingredients for a larger batch and bake the chicken on two trays. I bought the wings that were already cut into drumettes and the wingettes, but if you buy the whole chicken wings, it is very easy to cut and twist the joint to break them into two smaller pieces. You can cook the wings whole but they are easier to handle and eat when smaller.
The finished chicken wings have a little heat from the spices and the glaze but they are not too hot and should be fine even for the kids. You can, of course, omit the chilli powder from the recipe completely.
Let me know what you think of this recipe in the comments. Don’t forget to share your creations with me on Instagram and Facebook.Print
14–16 chicken wing pieces (drumettes and wingettes)
For the spice rub
1 teaspoon onion powder
1 + 1/2 teaspoon salt
2 teaspoons smoked paprika
1 + 1/2 teaspoon cumin powder
1 teaspoon coriander seed powder
Juice of 1/2 lime
3 cloves of garlic, finely chopped or grated
3 tablespoons olive oil
For the glaze
Juice of 1 lime
2 + 1/2 tablespoons honey
1 tablespoon tomato paste
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon chill powder or cayenne (more if you like more heat)
Leftover marinade from the chicken
Cover the chicken pieces evenly with spices, lime juice, garlic and olive oil and rub all over. Ideally, you would marinate the chicken in the spice rub overnight or a few hours ahead of time, but if making on the day, then allow to stand for 15-20 minutes. You can also freeze them for 2 months (defrost overnight).
Preheat the oven to 200 C / 400 F and line a large sheet or a flat tray with some parchment paper. Grease the paper with a little olive oil or coconut oil.
Place the chicken pieces on the tray and bake in the oven for 25 minutes.
In the meantime, mix the glaze ingredients with the leftover marinade in a large bowl and set aside.
Remove from the oven and transfer the pre-cooked chicken to the bowl with the le glaze mixture. Toss through to coat evenly, and then place the glazed wings back on the tray. Cook in the oven for 7 more minutes until the glaze gets a little sticky and caramelized.
Remove from the oven and arrange on a platter. You can sprinkle the chicken with chopped fresh coriander (cilantro) and chopped spring onions or chives. I like to serve them with a few lime wedges for people to drizzle more if they like.
You can use the same spice rub and glaze on chicken drumsticks, thighs and even on chicken kebobs/skewers.