Whether you’re throwing a party, having a few mates over a drink or cooking a family dinner, these irresistible paleo chicken wings with flavourful spice rub and smoky honey-lime glaze will please both the kids and the grownups. I love serving this chicken wings recipe with a side of coleslaw and sweet potatoes. 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.
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.
HOW TO MAKE SMOKY CHICKEN WINGS
You will find the full list of ingredients, instructions and nutritional breakdown for these paleo chicken wings in the recipe card below but here are some quick step-by-step photos to guide you along.
CHICKEN WINGS SPICE RUB
Because we’re not smoking the wings but rather oven-roasting them, the key to adding that lovely smoky flavour is with a few warm spices like smoky paprika and cumin. You can also use chipotle peppers or even some liquid smoke here. I kept the spice ingredients simple and accessible. You can marinate the chicken wings ahead of time for even more flavour!
BAKING CHICKEN WINGS
Baked not fried is the way we’re gonna roll with this recipe. It’s healthier and less messy, plus you don’t need to use a ton of oil. Simply lay the wings on top of parchment paper on a flat tray (flat is important to get as much hot air around the wings as possible) and roast until almost ready.
Then, the wings are taken out and tossed in the honey-lime glaze and baked for the second time. This allows the glaze to get sticky and the wings get a little crispier. The parchment paper will help you catch any burnt, sticky glaze so you don’t have to scrub the oven tray.
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.
MORE CHICKEN RECIPES YOU MIGHT LIKE
- Mexican Chicken Schnitzel With Lime Coriander Sauce
- Orange Marmalade Chicken
- Rainbow Chicken Dinner
- Roasted Chicken Thighs With Oregano Garlic Marinade
Juicy, tender, a little spicy, tangy and sweet, these oven-baked chicken wings are a little smoky too. This chicken recipe is paleo and gluten-free friendly. Serve with coleslaw and sweet potatoes, as party finger food or game night, or bring to a potluck dinner.
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.