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4.58 from 7 votes

Sticky Honey & Ginger Chicken Wings

Prep Time10 mins
Cook Time35 mins
Total Time40 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal
Servings: 4


  • 1 kg chicken wings
  • 3 cloves garlic crushed
  • 2 tbsp grated fresh ginger
  • 1 tbsp coconut aminos
  • 2 tbsp apple cider vinegar
  • 1/4 cup honey
  • 1 tbsp finely chopped red chillies + more for garnish
  • 1 tbsp chopped peanuts or cashews
  • 2 tbsp chopped scallions


  • In a bowl combine the garlic, grated ginger, coconut aminos, vinegar, honey and chopped red chilies. 
  • Pour 3/4 of the liquid mixture over the wings, reserving the remainder of the sauce for later. Let the wings marinate for a minimum of 1 hour in the fridge. 
  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking sheet with parchment paper
  • Lay the chicken wings out evenly on the baking sheet and bake in the oven for 35 minutes, flipping them half way through to let them brown evenly.
  • Remove the wings from the oven and toss them in the reserved sauce. Sprinkle with the chopped chillies, nuts and scallions before serving.