Chicken wings. A true crowd-pleaser, right? But today, we’re giving them a fun, healthy twist with AIP Balsamic Glazed Chicken Wings. These wings are tangy, a little sweet, and perfectly herby. The best part? They’re totally compliant with AIP, Paleo, and Whole30 diets—no added sugar needed. The magic comes from balsamic vinegar and coconut aminos, plus a little zip of lime. Whether you’re hosting a game night or need a quick, tasty dinner, these wings are bound to steal the show.
Quick Recipe Facts
- Prep & Cook Time: 55 minutes (includes 30 minutes marinating)
- Servings: Makes enough for 2 people (but you can easily double or triple it!)
- Skill Level: Super easy
- Best Tools:
- A food processor (or a sharp knife for chopping)
- Grill or stovetop grill pan (for that charred, crispy finish)
- A mixing bowl or freezer bag (for marinating)
No food processor? No problem. Just mince the ginger, garlic, onion, and lime zest by hand, then whisk everything together. Easy fix!
Ingredients You’ll Need
Here’s the lineup for this simple dish:
- 1 lb chicken wings (skin on)
- 1-inch piece of fresh ginger, peeled and chopped
- 3 garlic cloves, peeled
- 1/2 red onion (or 2 shallots), chopped
- Zest & juice of 1/2 lime
- 2 tbsp coconut aminos
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 1/2 tsp sea salt
- Fresh parsley (for garnish)
Swaps & Notes
- No coconut aminos? Use tamari (Paleo-friendly) or soy sauce (not AIP).
- Need higher heat oil? Try avocado oil.
- Can’t find shallots? Use red onion—they’re interchangeable here.
Step-by-Step Directions
Step 1: Make the Marinade
Toss the ginger, garlic, onion, lime zest, lime juice, coconut aminos, balsamic vinegar, olive oil, and sea salt into the food processor. Blend it up, but don’t make it too smooth. A little texture is key—it helps the marinade stick to the wings.
Pro Tip: The smell of this marinade? Incredible. Tangy, herby, citrusy—you’ll want to taste it right away.
Step 2: Marinate the Wings
Dump your chicken wings into a bowl or freezer bag. Pour the marinade over them and toss to coat. Then let them soak up all that flavor for at least 30 minutes in the fridge. Got extra time? Marinate for up to 24 hours for even bolder taste.
What to Expect: The wings will look glossy and smell amazing, with little bits of onion and ginger clinging to the skin.
Step 3: Grill or Cook
Preheat your grill to medium. Lay the wings on and cook for 5–7 minutes per side, flipping until they’re golden and slightly charred. The skin should crisp up, locking in all the flavors.
No grill? No worries!
- Oven option: Bake at 425°F on a wire rack set over a baking sheet for 30 minutes.
- Stovetop option: Use a grill pan over medium-high heat, cooking 8–10 minutes per side.
Pro Tip: Don’t overcrowd the grill or pan—give the wings space to cook evenly.
Step 4: Finish & Serve
Move the wings to a serving plate and sprinkle with freshly chopped parsley. That’s it. Serve them hot, straight from the pan or grill.
The Texture: Slightly sticky glaze. Crispy edges. Juicy meat inside. Trust me, these are finger-lickin’ good.
Customize Your Wings
Want to switch things up? Try these ideas:
- Add some heat: Toss in a pinch of chili flakes or cayenne.
- Sweeter glaze: Add 1 teaspoon of honey (skip for AIP/Whole30).
- Fancy it up: Garnish with toasted sesame seeds or serve with a side of garlic aioli.
Storage & Reheat Tips
- Leftovers: Pop them into an airtight container and refrigerate for up to 3 days.
- Reheating: Warm them in the oven at 350°F to keep the skin crispy. Avoid the microwave—it’ll make them soggy.
- Freezer-Friendly: Marinate the wings, then freeze them (uncooked) for up to 3 months. Thaw and grill when you’re ready.
Final Thoughts
This recipe isn’t just about wings—it’s about creating big flavor with a few simple ingredients. Whether you’re new to AIP or just bored of plain ol’ chicken, these balsamic glazed wings will change up your routine in the best way. So grab your grill (or oven!) and get cooking. You’ll love every bite. Promise.
PrintAIP Balsamic Glazed Chicken Wings (Paleo, Whole30)
These AIP Balsamic Glazed Chicken Wings are a perfect blend of tangy, savory, and zesty flavors. Made with fresh ginger, garlic, and lime, they’re marinated to perfection and grilled for a crispy finish. This recipe is Paleo and Whole30-friendly, making it a healthy yet indulgent treat for any occasion.
- Prep Time: 35 minutes (includes 30 minutes marinating)
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Appetizer or Main Dish
- Cuisine: AIP, Paleo, Whole30
Ingredients
- 1 lb chicken wings (skin on)
- 1-inch piece fresh ginger, peeled
- 3 garlic cloves, peeled
- 1/2 red onion (or 2 shallots), roughly chopped
- Zest of 1/2 lime
- Juice of 1/2 lime
- 2 tbsp coconut aminos
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 1/2 tsp sea salt
- Fresh parsley, chopped (for garnish)
Substitutions
- Use tamari or soy sauce (if not AIP) instead of coconut aminos.
- Swap olive oil for avocado oil for a higher smoke point.
Instructions
- Prepare the Marinade: In a food processor or blender, combine ginger, garlic, onion (or shallots), lime zest and juice, coconut aminos, balsamic vinegar, olive oil, and sea salt. Pulse until well combined but slightly chunky for texture.
- Marinate the Wings: Place chicken wings in a large freezer bag or bowl. Pour marinade over the wings and toss to coat evenly. Cover or seal and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).
- Grill the Wings: Preheat grill to medium heat. Remove wings from marinade and place on the grill. Cook for about 5–7 minutes per side until golden brown with slight char marks and cooked through (internal temperature should reach 165°F).
- Garnish and Serve: Transfer wings to a serving plate and sprinkle with freshly chopped parsley. Serve hot and enjoy!
Notes
Serving Suggestions:
- Pair these wings with a crisp green salad or roasted vegetables for a complete meal.
- Serve with lime wedges on the side for an extra citrusy kick.
Tips & Tricks:
- For crispier wings, pat them dry with paper towels before marinating.
- Avoid overcrowding on the grill to ensure even cooking.
- If using an oven instead of a grill, bake at 425°F on a wire rack over a baking sheet for about 30 minutes.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in an oven at 350°F until warmed through to maintain crispness.
- Freeze uncooked marinated wings for up to 3 months; thaw overnight in the fridge before grilling.