If you had to encapsulate these wings in three words, they’d be: juicy, sweet and spicy. To elaborate, they’re perfectly cooked chicken wings doused in a tangy, sweet and savory honey-sriracha glaze, kicked up a notch by an additional dried chili pepper.
If you’ve been struggling to capture the thick and gooey sauces of your pre-Paleo past, this recipe solves it. Tapioca flour serves as the magic ingredient, thickening the glaze in seconds.
Honey Sriracha Chicken Wings
- 2 lbs. chicken wing drumettes
- 1/3 cup gluten-free Tamari (sub Coconut Aminos if you’d like)
- 1 t garlic powder
- 1/3 cup honey
- 1/3 cup ghee
- 1 T lime juice
- 1 dried chili pepper, chopped
- 1 t tapioca flour, made into a slurry
- Salt and pepper to taste
How to Make It:
1. Preheat oven to 350°F. Salt and pepper chicken wings to taste and bake for 30 minutes. Turn wings over and bake an additional 15-20 minutes.
2. During last 15 minutes of bake time, combine Tamari, garlic powder, honey, ghee, lime juice and chili pepper in a sauce pan. Bring to a boil, then whisk in tapioca flour slurry.
3. Remove wings and coat in sauce. Bring oven temperature up to 375F. Bake wings an additional 5 minutes.
4. To serve, drizzle wings with excess sauce. Enjoy!
(You’ll Also Love: Garlic-Tossed Chicken Wings)