Every year as the Super Bowl approaches I find that the food is what I really remember—more than the teams, the halftime show, or the commercials. If you’re like me and you come for the snacks, these Sweet and Sticky Orange Ginger Wings deserve a spot on your game day menu.
These Paleo and AIP chicken wings are seasoned with garlic and ginger, oven-roasted until the skin crisps, then broiled briefly for extra color. They’re tossed in a sweet, sticky orange, ginger, and garlic sauce that tastes like your favorite Chinese takeout—bright and savory with a citrus punch. The sauce works so well I’ve wanted to drizzle it over stir-fries, roasted vegetables, and even grain bowls.
If the game isn’t your main event, let the appetizers be the highlight—especially a generous plate of Sweet and Sticky Orange Ginger Wings. Keep plenty of napkins handy: these wings are delightfully saucy.
I didn’t grow up eating wings and for a long time I avoided them—too messy, too little meat, and a few bad experiences left me unimpressed. After switching to a Paleo approach, I gave wings another chance and was surprised by how transformative a few simple changes can be. Crispy skin, moist meat, and a bold sauce made me a believer.
Two things make great wings: how you bake them and the sauce you use. For baking, use a wire rack set over a baking sheet so heat circulates beneath the wings, producing more even crisping. A light dusting of arrowroot starch helps soak up moisture and enhance the skin’s crunch—optional, but effective.
For the flavor, I wanted something AIP-friendly that still delivered an Asian-style punch. No dairy, no peppers, and no typical buffalo sauce meant I had to create a sauce from scratch. I combined fresh orange juice, coconut aminos, apricot preserves (fruit-sweetened), fresh and powdered ginger, garlic, and a touch of honey. The mixture reduces to a glossy, thick glaze that clings to the wings. Chopped scallions added fresh texture and a pop of color.
Near the end of baking, I crank up the broiler for a few minutes to intensify browning and crisp the skin. You can enjoy the wings dry-rubbed, but saucing takes them to the next level. Toss the hot wings in the warm orange-ginger sauce and top with extra scallions for a glossy, irresistible finish.
These Sweet and Sticky Orange Ginger Wings are showstoppers—sweet, savory, and bursting with bright citrus and ginger. Serve them right away while they’re hot and sticky. They work as a main course with a side of roasted vegetables and cauliflower rice or as an irresistible party appetizer. They’re ideal for Super Bowl parties, family meals, or any gathering where you want bold, family-friendly flavor.
- For the Chicken Wings:
- 2 lbs chicken wings, thawed
- 2 tablespoons arrowroot starch (optional)
- 1 teaspoon garlic powder
- 1 teaspoon powdered ginger
- 1/2 teaspoon sea salt
- For the Orange Ginger Garlic Sauce:
- 3/4 cup orange juice
- 1/2 cup coconut aminos
- 1/4 cup apricot preserves (fruit-sweetened)
- 1 tablespoon minced garlic
- 1 teaspoon orange zest
- 1 teaspoon grated ginger
- 1 teaspoon powdered ginger
- 1 teaspoon garlic powder
- 1 teaspoon raw honey
- 1/2 teaspoon sea salt
- 1 teaspoon arrowroot starch, to thicken
- 1/4 cup chopped scallions, plus extra for garnish
- Preheat oven to 400°F (200°C). Grease a wire oven-safe rack and place it over a baking sheet.
- Pat the chicken wings dry with paper towels.
- Combine arrowroot starch (if using), powdered ginger, garlic powder, and sea salt. Lightly dust the wings with the mixture and arrange them in a single layer on the wire rack.
- Bake for 45 minutes, turning once partway through, until the wings are cooked through. Switch the oven to broil and broil for 3–5 minutes to crisp the skin—watch closely so they don’t burn.
- While the wings bake, make the sauce. In a saucepan combine orange juice, coconut aminos, apricot preserves, minced garlic, orange zest, grated ginger, powdered ginger, garlic powder, honey, and salt. Bring to a gentle boil over medium heat, then reduce to low and simmer 8–10 minutes until slightly reduced.
- Whisk arrowroot starch into a small amount of cold water, then stir into the simmering sauce and cook 1–2 minutes until thickened. Remove from heat and stir in chopped scallions.
- Toss the baked wings in the orange ginger garlic sauce until well coated. Garnish with extra scallions and serve immediately.
Whether you’re a devoted football fan or you just love good party food, these wings are designed to impress. They’re bright, sticky, and balanced—perfect for sharing. Make a double batch for a crowd and consider serving with simple sides like roasted vegetables or cauliflower rice.
Note: This post originally mentioned affiliate links and product recommendations. The recipe and tips above focus on technique and ingredients to help you make these wings at home.