Wings are one of my many weaknesses. I just cannot resist them. And the fact that they can so easily be made paleo is just like the icing on top of my life cake. As such, I've recently started purchasing them in bulk from the farmer's market. Big shout out here to Windy Hill Farms - by far the best local meat, pork and poultry I've found in Charlotte to date.
Anyways, I generally like to oven bake my wings, but when I bought my last batch, the vendor suggested I try grilling them. And I'm glad I did! The smoky grill flavor was excellent and the marinade in this recipe is finger-licking good. This recipe is very easy, but takes a little bit of prep time. I recommend marinating the wings the night before or the morning of the night you choose to make them.
I would also like to caution against making these for a significant other unless you truly don't care about manners or what you look like throughout the meal. Unless, of course, conversing with someone over dinner that has honey buffalo sauce all over their face is something that really revs your engine...then who am I to judge? There is absolutely no way you make it through this meal without looking like one of those toddlers who manages to get their food on every part of their face except their mouth. It honestly looked like I had painted my face with buffalo sauce. Out of sheer excitement and an innate inability to eat properly, I even had to do a triple hair wash in one night because I had somehow transformed the wing sauce into a hair mask (whether or not it was intentional...you'll never know). Basically, what I'm telling you is that I'm a super attractive dining partner.
- 3 lbs. skin-on chicken wings
- 1/3 cup hot sauce (I used Frank's original)
- 1/4 cup honey
- 3 tbsp water
- 2 lemons, juiced
- 1/8 tsp ground ginger
- 1/4 cup coconut aminos
- 1 tsp garlic powder
- 1/2 tsp sea salt
- Place wings in a large ziplock bag (or divide among ziplock bags if you don't have one that's big enough to fit them all).
- In a skillet or saucepain over medium heat, combine hot sauce, honey, water, lemon juice, ginger, coconut aminos, garlic powder and salt. When warmed through, reduce heat to low and let simmer for 5-10 minutes, stirring occasionally.
- When sauce has thickened, pour a litte more than 1/2 of it in the ziplock bag with the wings. Shake around so wings are all coated and let marinate in the fridge for at least 3 hours.
- At a medium flame, place wings on the grill for about 20-25 minutes, turning once. When the chicken is no longer pink inside, they are done. You can also bake them at 400 degrees for one hour, turning once.
- When the wings are done and the skin is crisped up, warm up the remaining wing sauce (I warmed it up on the stove but the microwave is also fine). Drizzle the sauce over the wings, toss and serve!