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AIP Balsamic Glazed Chicken Wings (Paleo, Whole30)

AIP Balsamic Glazed Chicken Wings
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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).
  3. 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).
  4. 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.

Find it online: https://easyrecipeacademy.com/aip-balsamic-glazed-chicken-wings/