Sticky Baked Apricot Wings (Paleo, Whole30)

These Sticky Baked Apricot Wings are fun, easy and irresistible!

A simple sauce of apricot jam and spices creates a spicy sweet glaze over juicy wings when baked in the oven.

And this healthy wing recipe is gluten-free, Paleo and Whole30 friendly!

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Sticky Baked Apricot Wings

While there’s so many ways to make chicken wings, it’s hard to beat a slightly sweet, slightly spicy, sticky glaze.

So once I saw this Spicy Apricot Wings recipe from Food & Wine, I knew I had to make a healthier, easier version.

Instead of grilling them outside, we’re going to bake them so we can enjoy them year-round.

And while any apricot jam works, I like to use naturally fruit-sweetened ones to cut down on the sugar. My two favorite brands are St. Dalfour and Bionaturae (not an ad, I just like them).

And by also cutting out the original recipe’s brown sugar (doesn’t need it), Worcestershire sauce and soy sauce, this recipe is Paleo and Whole30 friendly!

Instead of Worcestershire and soy sauce, this recipe uses coconut aminos, which is made from reduced coconut sap and completely gluten-free and soy-free.

Then we just mix in some spices, brush this sauce on the wings and bake them in the oven. Easy peasy.

Just be sure to serve them with lots of napkins or moist towelettes!

What you need for Sticky Baked Apricot Wings

Ingredients:

• 1/2 cup apricot jam (fruit-sweetened to keep it Paleo/Whole30, such as BioNaturae or St. Dalfour)
• 3 tablespoons coconut aminos – This adds a savory depth so the sauce isn’t too sweet.
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper – You can use more if you want them spicier.
• 1/4 teaspoon ground ginger
• 2.5-3 pounds chicken wings (I like a combination of flats and drums; you could use all of one or the other if you prefer)

Equipment:

• 2 stainless steel baking sheets
• parchment paper
• a large mixing bowl
• a small mixing bowl
• measuring cups
• measuring spoons
• a whisk
• a spatula (the kind for stirring, not flipping)
• a pastry brush

How to make Sticky Baked Apricot Wings

Step 1: Heat the oven to 400°.

Step 2: Line two baking sheets with parchment paper.

Step 3: In a large bowl, whisk the apricot jam, coconut aminos, mustard, salt, black pepper, garlic powder, paprika, cayenne pepper and ginger. Transfer about half of this mixture to a small bowl and set aside.

Step 4: Add the wings to the large bowl and use a spatula to toss them in the sauce, making sure they get evenly coated. Spread the wings out on the two baking sheets, skin-side up.

Step 5: Bake for 15-20 minutes.

Step 6: Remove them from the oven and brush each wing with a bit more of the reserved sauce.

Step 7: Place the sheets back in the oven (swap and rotate the pans, meaning the top one now goes on the bottom and vice versa, and the side that was toward the front of the oven is now toward the back).

Step 8: Bake for another 10 minutes, then take them out and brush each wing with a bit more sauce again.

Step 9: Bake for 10 more minutes (no need to swap and rotate the pans), until the wings are darker and caramelized around the edges.

If you have an extra sauce, brush it on the wings.

Let cool for 10 minutes, then dig in!

Frequently Asked Questions (FAQ)

Other recipes you might like

1. Honey Mustard Chicken Wings
2. Balsamic Jam Pork Chops
3. Baked BBQ Chicken
4. Oven BBQ Pork Chops
5. Spiced Pork Chops with Cherry Sauce

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