Paleo Wild Wings
These juicy, succulent wings are sure to make you sweat; the crunchy skin of each wing is packed with layers of fiery flavor! The process of steaming and refrigerating the wings before baking actually draws out the moisture from the skin, creating a crispier layer of skin and juicier meat.
Serves 3–6
12 chicken wings
1⁄2 teaspoon (10 ml) each of salt, pepper, garlic powder, and cayenne pepper, combined
1⁄2 cup (480 ml) Frank’s Red Hot sauce
1⁄4 cup (960 ml) raw organic honey
1⁄4 cup (960 ml) spicy mustard
2 tablespoons (30 ml) clarified butter
3–6 celery sticks
3–6 carrot sticks
- Preheat the oven to 425°F (220°C).
- Steam wings in a double boiler for 10 minutes. (This trick partially cooks the wings.) Remove from boiler and place neatly on a flat roasting rack on a large baking sheet. Pat dry with a paper towel and refrigerate for 1 hour.
- Sprinkle the salt, pepper, garlic powder, and cayenne pepper mixture over all of the wings, then bake for 20 minutes, flipping wings over halfway through.
- While the wings are baking, combine hot sauce, honey, spicy mustard, and clarified butter in a small sauce pot on medium heat. Whisk until all ingredients are combined and smooth.
- Remove wings from oven and use a basting brush to coat wings with the hot sauce mixture. Serve hot alongside celery and carrot sticks.
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Paleo Wild Wings come out of the oven with shatteringly crisp skin, then get basted in a glossy sauce of Frank's Red Hot, raw honey, and spicy mustard. Steaming and chilling the wings first draws moisture out of the skin so it crisps instead of steaming. Serve them hot with celery and carrot sticks — and plenty of napkins.
Pro Tips
- Don't skip the steam-and-chill step: refrigerating the wings after steaming dries the skin so it bakes up crunchy rather than flabby.
- Bake at 425°F and flip the wings halfway through — that high heat is what renders the fat and crisps the skin.
- Toss the wings in the sauce right before serving for maximum crunch; basting in the oven gives a lacquered, sticky finish instead.
- Raw honey keeps the sauce paleo and caramelizes beautifully. For a thicker glaze, simmer the sauce an extra minute or two.
- Leftovers reheat best in a hot oven for 5 to 6 minutes — the microwave softens the skin you worked so hard for.
Frequently Asked Questions
Can I make Paleo Wild Wings in an air fryer?
Yes — cook the seasoned wings at 400°F for about 18 to 20 minutes, shaking the basket halfway, then toss with the warmed sauce. The skin comes out exceptionally crisp.
How do I keep the wings crispy after saucing?
Toss them in the sauce just before eating. If you prefer them sticky straight from the oven, brush the glaze on during the last few minutes of baking instead.
Is the wing sauce paleo?
It is — Frank's Red Hot, raw honey, spicy mustard, and clarified butter are all paleo-friendly. Just check the mustard label for added sugar if you keep strictly to it.
Can I use frozen chicken wings?
You can, but thaw them completely and pat them very dry first. Any surface moisture will steam the skin and undo all the crisping work.
Recipe Card
Ingredients
Method
- Preheat the oven to 425°F.
- Sprinkle the salt, pepper, garlic powder, and cayenne pepper mixture over all of the wings, then bake for 20 minutes, flipping wings over halfway through.
- While the wings are baking, combine hot sauce, honey, spicy mustard, and clarified butter in a small sauce pot on medium heat.
- Whisk until all ingredients are combined and smooth.
- Remove wings from oven and use a basting brush to coat wings with the hot sauce mixture.
- Serve hot alongside celery and carrot sticks.
