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)
• 3 tablespoons coconut aminos
• 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
• 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

First, heat the oven to 400°.

Line two baking sheets with parchment paper.

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.

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.

Bake for 15-20 minutes.

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

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).

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

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!

Substitutions and variations

• Feel free to use any jam you like. One time I used blueberry jam and the wings were fantastic. Just keep in mind that if you use jam with sugar in it, the wings might burn more quickly so keep an eye on them.
• You can use an equal amount of Worcestershire sauce instead of coconut aminos (but the recipe won’t be Paleo/Whole30).
• You can use yellow, grainy or spicy brown mustard instead of Dijon.
• Feel to add more cayenne pepper or to omit it entirely, depending on how spicy you like your wings.
• The glaze would also be good on other kinds of chicken (drumsticks, breasts, thighs, etc.) or pork.

Make ahead/leftovers

The wings are good warm or at room temperature, so you can make them earlier in the day.

You can also store them in the fridge for up to 5 days. Bring them to room temperature or warm them in a low oven (300° for about 15-20 minutes) before serving.

Are chicken wings Paleo friendly?

Yep! The Paleo diet focuses on whole foods, as minimally processed as possible.

Any kind of chicken parts works with the paleo diet: wings, drumsticks, breasts, thighs, etc.

But then it depends on the recipe. If the wings are coated in flour, sugar or other non-Paleo foods, then it’s not a Paleo recipe.

Learn more about Paleo-friendly foods here or check out this Paleo pantry list.

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

Print Recipe

5 from 7 votes

Sticky Baked Apricot Wings (Paleo, Whole30)

These Sticky Baked Apricot Wings are fun, easy and irresistible! A simple sauce with apricot jam and spices is glazed over juicy wings and then they're baked in the oven. And they're naturally gluten-free, Paleo and Whole30 friendly!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Appetizer

Cuisine: American

Keyword: baked chicken wings, healthy wings, paleo wings, Whole30 wings

Servings: 6 servings

Author: Don Baiocchi

Ingredients

• ½ cup apricot jam (fruit-sweetened for Paleo/Whole30)
• 3 tablespoons coconut aminos
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground ginger
• 2½-3 pounds chicken wings (a combination of flats and drums; you could use all of one or the other if you prefer)

Instructions

• Heat the oven to 400°.
• Line two baking sheets with parchment paper.
• In a large bowl, whisk the apricot jam, coconut aminos, mustard, salt, black pepper, garlic powder, paprika, cayenne and ginger. Pour half of this mixture into a small bowl and set aside.
• Add the wings to the large bowl and toss to coat evenly. Spread the wings out on the baking sheets, skin-side up.
• Bake for 15-20 minutes.
• Remove them from the oven and brush each wing with a bit more of the reserved sauce.
• 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).
• Bake for another 10 minutes, then take them out and brush each wing with a bit more sauce again.
• 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!

Notes

For a fruit-sweetened, Paleo/Whole30 jam, I like St. Dalfour and Bionaturae (not an ad, I just like them).

Substitutions and variations

• Feel free to use any jam you like. One time I used blueberry jam and the wings were fantastic. Just keep in mind that if you use jam with sugar in it, the wings might burn more quickly so keep an eye on them.
• You can use Worcestershire sauce instead of coconut aminos (but the recipe won't be Paleo/Whole30).
• You can use yellow, grainy or spicy brown mustard instead of Dijon.
• Feel to add more cayenne pepper or to omit it entirely, depending on how spicy you like your wings.
• The glaze would also be good on other kinds of chicken (drumsticks, breasts, thighs, etc.) or pork.

Make ahead/leftovers

The wings are good warm or at room temperature, so you can make them earlier in the day.

You can also store them in the fridge for up to 5 days. Bring them to room temperature or warm them in a low oven (300° for about 15-20 minutes) before serving.

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