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Paleo Chicken Wings With Smoky Spice Rub & Honey Lime Glaze

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 3-4 serves 1x
  • Category: Main
  • Method: Roasting
  • Cuisine: Tex Mex
  • Diet: Gluten Free

Description

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.


Ingredients

Scale

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


Instructions

  • 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.

Notes

You can use the same spice rub and glaze on chicken drumsticks, thighs and even on chicken kebobs/skewers.

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