Sweet and Sticky Orange Ginger Wings

from Joanna Smith of www.fedandfulfiled.com/sweet-sticky-orange-ginger-wings/

A big, Happy New Year, to everyone. If you’re like most people you are now 25 days into whatever diet you decided to do after the excesses of the holiday season. I have renewed my plan to eat paleo but also, it’s near the end of the month and the Super Bowl is coming so I was looking around for something I could make or serve, that didn’t seem like diet food.

These wings really hit the spot. As the title suggests, they’re sweet and sticky with just a hint of heat from the ginger, so perfect for kids as well as adults. This recipe is already Auto Immune Protocol (AIP) ready but I changed some things up to make it paleo as well.

Sweet and Sticky Orange Ginger Wings serves 4 – 6


Cutting Board

Medium Mixing Bowl

1 cookie sheet

1 – 2 wire racks (like for cooling cookies)

Small saucepan


Large Knife

1 Cup Measuring cup

Measuring Spoons

Large Spoon


For the Chicken Wings

2 lbs of chicken wings, thawed (I used a bag of wings from Walmart which was 4 pounds, so double what this recipe makes.)

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 (use whatever you have but here in Arizona it’s orange season and I was able to juice some lovely totally ripe oranges from a friend’s tree. It took about 4 oranges.)

½ cup coconut aminos (a substitute is soy sauce, but if you’re going for gluten free, use the gluten free kind.)

¼ cup apricot preserves (again, to keep it paleo and gluten free I made my own by finely chopping dried apricots, covering with water, and simmering until the water was just about gone. The result isn’t really jam, but the liquid is thick and sticky and acts enough like the preserves to use as a substitute. No sugar or honey needed, the fruit is plenty sweet enough.)

1 Tablespoon minced garlic

1 teaspoon orange zest (removed from one of the oranges before juicing. It will need the whole orange.)

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


Preheat oven to 400F degrees. Grease a wire, oven-safe rack and place it over a baking sheet.

Put chicken wings on a plate and dry with a paper towel.

Mix together arrowroot starch, ginger, garlic, and sea salt and lightly dust the chicken wings. Toss to coat. Place wings in a single layer on wire rack.

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.

While wings are baking, whisk sauce ingredients together (except for arrowroot and scallions) in a saucepan and ring to a low boil over medium heat.

Turn down to low and simmer sauce for 8 – 10 minutes, then whisk in the arrowroot starch and allow to thicken for an additional 1 – 2 minutes. Remove from heat and stir in scallions.

In a bowl, toss baked wings in the orange sauce and top with extra chopped scallions. Note: I thought only half of the sauce was needed. I stored the rest for later use.

It’s a lot of steps but each one is very easy. Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite chicken dish to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.